Rhubarb Crumble Pie

Rhubarb Crumble Pie

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
437 Calories
17g Fat
67g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 437
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 37%
Cholesterol 15mg 5%
Sodium 230mg 10%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 13%
Total Sugars 34g
Protein 5g
Vitamin C 7mg 34%
Calcium 89mg 7%
Iron 2mg 11%
Potassium 315mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


For the Topping:

  • 1/4 cup butter, room temperature

  • 1/2 cup sugar

  • 1/2 cup all-purpose flour

  • 1/3 cup old-fashioned rolled oats

  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

    Rhubarb Crumble Pie ingredients

    The Spruce / Diana Chistruga

  2. Preheat oven to 350 F. Prepare pie shell or thaw a frozen pie shell.

    Pie crust shell

    The Spruce / Diana Chistruga

  3. Trim and rinse rhubarb stalks.

    Trim and rinse rhubarb stalks

    The Spruce / Diana Chistruga

  4. Slice large stalks in half lengthwise. Then slice rhubarb stalks crosswise in 1/2- to 1-inch lengths.

    Rhubarb cut into pieces on a cutting board

    The Spruce / Diana Chistruga

  5. Combine sliced rhubarb and water in a medium saucepan.

    Combine sliced rhubarb and water in a medium saucepan

    The Spruce / Diana Chistruga

  6. Combine 3 tablespoons flour and 3/4 cup sugar in a small bowl, stirring until well blended; add to rhubarb mixture. Stir well and bring just to a boil.

    Rhubarb and water mixture cooking in a saucepan

    The Spruce / Diana Chistruga

  7. Reduce heat to medium-low. Cover, but leave cover ajar to let steam escape; continue simmering for about 5 minutes, or just until tender.

    Rhubarb mixture cooking in a saucepan

    The Spruce / Diana Chistruga

  8. Spoon filling into prepared pie shell.

    Rhubarb mixture inside pie shell

    The Spruce / Diana Chistruga

  9. Combine topping ingredients with a pastry blender or fingers, until blended and crumbly.

    Crumbled topping mixture in a bowl

    The Spruce / Diana Chistruga

  10. Sprinkle over top of pie.

    Crumble topping on top of the pie

    The Spruce / Diana Chistruga

  11. Bake for 35 to 45 minutes until topping is browned, and filling is bubbly.

    Rhubarb Crumble Pie in a pie dish

    The Spruce / Diana Chistruga

  12. Serve and enjoy with ice cream or whipped cream.

    Rhubarb Crumble Pie slice, served with whipped cream

    The Spruce / Diana Chistruga