Rhubarb Crumble Pie

Rhubarb Crumble Pie

Renáta Török-Bognár / Stocksy

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 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. 


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.

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

  3. Trim and rinse 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. 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.

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

  8. Spoon filling into prepared pie shell.

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

  10. Sprinkle over top of pie.

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

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