Mini Rhubarb Crumble Pies!
Let me introduce you to your new favourite pie. It’s tart and sweet with a deliciously flaky crust and a drool-worthy butter and brown sugar crumble. They’re also mini, so that automatically makes them at least 10x cuter. The pie’s filling is made primarily of rhubarb, which combines with a sour cream filling for a perfect pastel pink interior. Rhubarb is in season right now, so get some before its gone! Don’t miss your chance to make these lovely mini rhubarb crumble pies!
Full disclosure, I’ve never had a rhubarb pie before. After making these, I’m so mad at myself for not trying one sooner! The first time I even tried rhubarb was last year when I made this rhubarb lattice tart. The tart was definitely prettier, but I think the flavour of these mini pies has it beat.
Rhubarb definitely trumps apple in my opinion. It’s now near the top of my favourite pies list. I think part of the allure of these mini rhubarb crumble pies is that you can only have them for a limited time. I’ve only ever seen rhubarb around this time of year in Ontario, so that leaves you with a tiny window for making these delicious little gems.
These mini rhubarb crumble pies are also amazing because of the crumble!
It’s got the perfect sweet-butter-crunch ratio and is a refreshing change from a classic pie crust top. I also sort of fell in love with how perfectly pastel pink the filling was. It made for a such a dainty and pretty look!
While I can take credit for how pretty these mini rhubarb crumble pies look, I can’t take credit for the recipe. The original recipe came from my friend Ben’s Aunt Allison. Tash made it the other day and that crumble sounded so good that I knew I had to make it too. The original recipe is for a single regular sized pie. I tried to be a bit different by using the recipe to make mini pies instead. I can never resist anything mini - they’re just too cute!
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
| Servings |
mini pies
|
- 1 single pie crust recipe use your favourite crust here (I use the recipe from A Beautiful Mess) and make sure to take it out of the fridge about 30mins - 1hour before rolling
- 3 1/2 cups rhubarb chopped into cubes
- 1 1/3 cups Granulated Sugar
- 1 cup sour cream
- 1/3 cup flour
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup Butter melted
Ingredients
Crust & Filling
Crumble
|
|
- Whisk together the granulated sugar and first amount of flour. Once combined, add the sour cream and whisk until smooth. Set aside.
- Now for the crumble, we are going to combine the melted butter, brown sugar and second quantity of flour. Mix using a fork until it resembles a crumbly texture. Set aside.
- Preheat oven to 450 degrees Fahrenheit.
- Cut your pie dough into 6 equal pieces. I just eye-balled mine, but you can weight them if you want to ensure more accuracy.
- Take one piece of pie dough at a time and roll it out until it is about 1.5" larger than your pie plate (keep the rest of the pie dough covered under plastic wrap so that it doesn't dry out). I used mini non stick pie plates that were about 4" in diameter. Mine were from homesense, but you can find similar ones here: Norpro 3911 Nonstick Mini Pie Pans, Set of 4
- Once you have your pie dough in all of your pans, trim off any excess on the edges and lightly score the bottom of your pies. I only had a very small amount of pie dough left over, so I rolled it out very thin and cut it into super tiny pieces to add to my crumble. No waste this way!
- Fill each pie with the chopped rhubarb and then follow with the sour cream mixture.
- Once each pie has the sour cream mixture, give them a few taps to try and encourage the mixture to sink to the bottom. Spread it around with a spatula to try and ensure that it is distributed evenly.
- Evenly sprinkle the crumble over each pie.
- Arrange pies on a large parchment lined baking sheet. Sometimes, the filling can bubble over.
- Place in oven and bake at 450 for 15 minutes, then reduce heat to 350 and continue baking for an additional 30 minutes or until crumble and pie shells are golden.
- Remove from oven and allow to cool to room temperature before serving.
See? SO cute, right? And I promise you, they are oh so delicious! Find some rhubarb at your local farmers market this weekend so you can make your new favourite pie!
We still have 3 more of these mini rhubarb crumble pies in the fridge as I write this, but I have a feeling that they won’t last long. I even had one of them for breakfast this morning. It’s fruit though, so it’s ok right? 😉
xo, tess.
26 responses to “Mini Rhubarb Crumble Pies!”
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I’m going to try to make this with lactose free ingredients, it looks amazing! 😊
thank you so much Meagan! I’m sure it would still be super tasty 🙂
Love picking fresh ruhbarb and the crumble top sound delicious
It was the best part Candy!
Omg looks amazingly delicious! Ironically,as a baker, pies just don’t like me lol. My mom is amazing with pies! But I’m going to try this because it just looks so yummy. I’ll make my husband be the taste tester! Thanks for the tutorial and recipe!
Thank you Lainey! I’d love to know how it turns out. And if your husband is anything like my boyfriend, I’m sure he won’t mind being the taste tester one bit 🙂
Yummy! I’ve never tried Rhubarb before but these are so simple, I’ll have to give it a try!
I was in the same boat LouAnn! I love it now & hope you will too 🙂
I love rhubarb. Thanks for sharing the recipe.
Me too! Hope you enjoy 🙂
These look amazing. I love Rhubarb.
Thank you so much Melissa! I do too
These look lovely! I have been hunting for rhubarb since the start of spring - with no success! So on Saturday I just ordered a strawberry rhubarb pie at a restaurant out of frustration lol. Maybe I can still find them…will definitely make these pies when I do!
Thank you Jolina! I have seen some in my local grocery store surprisingly, but have always found it best to try and find a friend with a garden! I’d love to know what you think of them when you make them 🙂
It’s impossible to not love this recipe! We have to eat it very soon 🙂
Thank you, I hope you love it!
These look amazing. I’m going to convince my dude to make these for brunch!
haha what a great idea! Thank you 🙂
OMGut, can you try not to make me fat before summer? Kidding, I’m already chunky. Anyway my weight aside, that pie looks delicious. The crumble is the part that sold me and then all the others ingredients just had me looking crazy staring at the pie. Great great creation!
LOL Thank you Danielle! The crumble was the part that got me too - SO delicious!
These are so cute and I love rhubarb! 🙂
Thank you Kasee, so do I!
Wow!! Love your styling. What a refreshing post. Thanks for sharing. I’m motivated to take more pics now.
Thank you! That mean’s so much 🙂 Good luck with your photos!
My mom just pulled a bunch of rhubarb from her garden to make jam, but I caught her in time and got her to save me enough to try this recipe. Can’t wait to take the first bite… even worth breaking my diet for.
Such perfect timing! The first bite is so magical! I’d love to know what you think of them, Sue 🙂