Name: Rhubarb Pie with Crumble Topping
Prep time: 15 min
Cook time: 60 min
Yield: 8 slices
Ingredients: 9 inch prepared pie shell; 1 cup sugar; 2 tablespoons flour; 1 egg; ½ teaspoon vanilla; 2 cups sliced fresh rhubarb; ¾ cups flour; ½ cup brown sugar; ½ cup rolled oats; 1/3 cup cold butter

Jump to Recipe

This rhubarb pie with crumble topping is an amazing spring dessert. The sweetened rhubarb is not tart once baked and the brown sugar and oatmeal topping is a perfect pairing. Serve this easy rhubarb pie warm or cold with a scoop of vanilla ice cream for an irresistible treat!

Rhubarb desserts are a staple during the spring here in Minnesota. I grew up with my grandma always having extra rhubarb and passing it to my mom. Now my mom grows rhubarb and passes it on to me. I’ve shared some of my favorite recipes like strawberry rhubarb lemonade and rhubarb muffins. Rhubarb pie is another delicious way to use up that extra rhubarb or to try something new!

Cooking with Rhubarb

If you aren’t familiar with rhubarb, it is a very easy vegetable to use for baked goods. While the stalks can be eaten raw, it is very tart. Sweetening it with sugar is really a must. I’ve talked about rhubarb a lot so be sure to check out my What is Rhurbarb? post which explains everything you ever wanted to know about rhubarb!

Rhubarb Pie Ingredients

For this easy rhubarb pie, you’ll need the following ingredients:

9 inch prepared pie shell
fresh rhubarb stalks, cut into smaller chunks
sugar
flour
an egg
vanilla
brown sugar
rolled oats
cold butter

How to Make Rhubarb Pie

This rhubarb pie with crumble topping is very simple to make, especially if you buy your crust. Homemade crust is absolutely delicious but refrigerated pie crust is a great option if you are short on time. Since this fruit pie has a crumb topping, the crust quality isn’t as important as a pie which has a top crust as well.

To prepare this pie you’ll want to beat together your sugar, flour, egg and vanilla. Stir in your chopped rhubarb and pour into your crust lined 9 inch pie plate.

Crumb Topping for Rhubarb Pie

To make your crumble topping, stir together the flour and brown sugar in small bowl. Cut in cold butter with a fork or pastry blender to work the mixture into coarse crumbs.

Crumb Topping Tip: Always use cold butter when making a crumble topping. To make it easier to mix, cut your butter into thin slices or go a step further and cube it into small chunks.

Sprinkle your crumb topping over your prepared pie and place on a baking sheet, just in case it bubbles over. Bake in a preheated oven at 350 degrees Fahrenheit.

Bake for one hour. Your rhubarb pie should be bubbly and the top a beautiful golden brown.

Rhubarb Pie with Crumble Topping

Course Dessert

Cuisine American

Keyword fruit pie, pie recipe, rhubarb, rhubarb dessert, rhubarb pie, rhubarb pie with crumb topping

Prep Time 15 minutes

Cook Time 1 hour

Servings 8 slices

Author Sian Cox for FindingZest.com

Ingredients

9 inch prepared pie shell

Filling:

1 cup sugar
2 tablespoons flour
1 egg
½ teaspoon vanilla
2 cups sliced fresh rhubarb

Topping:

¾ cups flour
½ cup brown sugar
½ cup rolled oats
1/3 cup cold butter

Instructions

Preheat oven to 350 degrees Fahrenheit
Place pie shell into 9 inch pie plate.
In medium bowl beat sugar, 2 tablespoons flour, egg and vanilla.
Stir in rhubarb.
Pour into unbaked pie shell.
In a small bowl, mix together the flour and brown sugar. Add the cold butter and use a fork or pastry blender to work the mixture into coarse crumbs. (For easier mixing, cut butter into smaller chunks.)
Sprinkle crumble topping evenly over rhubarb pie.
Place pie on a baking sheet just in case it bubbles over. Bake in preheated oven for one hour, until the filling is bubbling and the topping is golden brown.
Cool pie on wire rack before slicing.
Serve as is or top with vanilla ice cream or whipping cream.

You’ll want to give your pie a chance to cool on a wire rack before cutting into it so it doesn’t just fall apart. You can serve it still a little warm, at room temperature or cold. It will taste great either way!