Cherry Rhubarb Pie with Crumble Topping

A top view of a plate topped with a slice of pie with a scoop of whipped cream on top with a fork sitting next to it sitting on a firework background.

Sweet cherries and tart rhubarb combine in an incredible pie with a sweet and crunchy crumble topping. Top with whipped cream or a scoop of ice cream for the perfect summer dessert!

4 from 1 vote

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Calories: 305kcal

Author: Hezzi-D

Ingredients

For the Pie:

1 refrigerated pie crust
1 c. sugar
3 c. rhubarb chopped
3 c. cherries stems removed and pitted
3 Tablespoons cornstarch
1 Tablespoon lemon juice

For the crumble:

3/4 c. flour
1/2 c. brown sugar
1/2 c. oats
1/2 c. butter cubed
1 teaspoon cinnamon
1 teaspoon sea salt

Instructions

Preheat the oven to 400 degrees.
Place the refrigerated pie crust in a pie pan and crimp the edges if desired. Set aside.
In a medium saucepan combine the sugar, rhubarb, and cherries. Cook over medium high heat for 5-10 minutes or until the sugar has dissolved and the rhubarb begins to soften.
In a small bowl combine the lemon juice and cornstarch. Add it to the pan with the cherries and mix until combined and cook for 1 additional minute.
Remove from heat and cool 10-15 minutes.
Pour the filling into the prepared pie crust.
In a small bowl combine the ingredients for the crumble using your fingers to cut the butter into the dry ingredients. Sprinkle over top of the cherry rhubarb mixer.
Bake at 400 degrees for 15 minutes then lower the temperature to 350 degrees and continue baking for 30 minutes.
Remove from oven and cool completely.

Notes

A Hezzi-D Original recipe

Nutrition