There is nothing better than a good crumble. Especially if rhubarb is involved. When you throw in a pie shell – I’m in heaven. Claudia just came back from a 2-week stint in Saskatchewan and brought back some delicious garden rhubarb. She had been eyeing this recipe for a while now and this weekend we both figured it was time to test it out. The family was so happy we did, as it is delicious. Now, I can admit this pie isn’t a looker. But I can guarantee it’s beyond tasty. It combines the crunch of a traditional crumble with a flaky, buttery pie crust. As you can see, we used a store bought pie shell because it was easier, but feel free to use your favourite pie crust recipe if you so choose.

You will need:

For the filling:
4 cups chopped rhubarb
1-1/2 cups white sugar
1/3 cup flour
1 cup sour cream

For crumble topping:
1/2 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup cold unsalted butter

1 unbaked deep dish pie shell (we used Tenderflake)

 Chop rhubarb up into small pieces

We started by making the crumble topping , as we didn’t want to make the filling first and have it go soggy in the bowl or on the pie shell.

In a medium bowl, combine your cold butter, brown sugar, cinnamon and flour.

Cut cold butter evenly into the dry ingredients until combined.

Should look like so.

 In a large bowl, combine your rhubarb, sour cream, flour and sugar.

 Like I said, it isn’t a looker – but it seriously tastes great.

Trust me.

Pour filling into your unbaked pie shell.

Nice.

Spoon all your crumble topping on top of the rhubarb filling.

Place pie shell on a baking sheet covered in foil as the filling will bubble over the crust.

Bake at 450 degrees fahrenheit for 15 minutes. Then reduce temperature to 350 degrees fahrenheit and bake for an additional 45 minutes.

Transfer to a wire rack and let cool completely.

Crispy, buttery, creamy and sweet with a hint of tang from the rhubarb.

Like anything, it’s best served with vanilla ice cream.

Enjoy!