Rhubarb Crumble Pie Recipe

Rhubarb crumble
Verdina Anna/ Moment Open/ Getty Images
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 8 Servings

This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve this great tasting pie with a scoop of ice cream for a perfect spring or summer dessert.

Rhubarb is also known by an old-time name "pie plant," and it's easy to see why. Rhubarb has long been a spring favorite for pies, sauces, and desserts. 

What You'll Need

  • 1 9-inch pie shell (unbaked)
  • 1 1/2 pounds rhubarb
  • 1/3 cup water
  • 3 tablespoons all-purpose flour
  • 3/4 cup sugar
  • Optional: Few drops red food coloring
  • For the Topping
  • 1/4 cup butter (room temperature)
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup oats (old-fashioned rolled)
  • 1/2 teaspoon cinnamon (ground)

How to Make It

  1. Heat oven to 350 F.
  2. Prepare pie shell or thaw a frozen pie shell.
  3. Trim and rinse the rhubarb stalks.
  4. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths.
  5. Combine sliced rhubarb and water in a medium saucepan.
  6. In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil.
  1. Reduce heat to medium-low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender.
  2. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.
  3. With a pastry blender or fingers, combine the topping ingredients until blended and crumbly.
  4. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.

Reader Comments

  • "This pie is delicious! The filling has a tartness that is well complimented by the sweet topping. The pound and a half of rhubarb equals about 6 cups for those who don't have a kitchen scale. The 350 F degree temperature seemed low for a pie, so I cooked it at 375 F for 45 minutes. I am going to try 400 degrees for 35 to 40 minutes next time as I think it will make for an even crispier bottom crust."  Loretta
  • My husband loves rhubarb pie but didn't have a recipe for me. The crumbly top totally made this one! I added a little more flour to the sugar mixture to make the insides set up a bit more - the first time it came out kinda thin. But other than that, it was fantastic! Totally keeping this recipe in the books! I made one yesterday, and was asked to make it again today! C.R.

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