If there’s one pie that brings back memories of grandma’s kitchen and warm spring afternoons, it’s Rhubarb Crumble Pie. Tart, vibrant rhubarb encased in a flaky crust and topped with a buttery cinnamon-sugar crumble—what’s not to love?
This recipe is a wonderful way to showcase rhubarb at its peak. Whether you're picking it fresh from the garden or grabbing some from the farmers' market, this pie is a comforting, old-fashioned dessert that never goes out of style. Rhubarb has a unique, mouth-puckering tartness that transforms into a delightful filling when baked with just the right amount of sugar and spices. Serve it warm with a scoop of vanilla ice cream and watch it disappear.
And the crumble topping? It’s golden, crisp, and rich with brown sugar and cinnamon—a perfect contrast to the soft filling beneath. There’s no need to fuss with a top crust, which makes this pie even more approachable, especially for beginner bakers or anyone short on time.
Why You’ll Love Rhubarb Crumble Pie
- Tart and sweet: The perfect balance of tangy rhubarb and sweet crumble.
- No top crust needed: Easier to make, but just as impressive.
- Perfect for spring and early summer gatherings.
- Great make-ahead dessert—flavors deepen after resting.
- Pairs beautifully with whipped cream or ice cream.
- Freezer-friendly—store extra slices for future cravings.
- Customizable: Easily tweak it with strawberries, raspberries, or even apples.
- Rustic and charming: Great presentation without any fancy techniques.
Ingredients You’ll Need
- 1 single pie crust (homemade or store-bought)
- 6 tablespoons all-purpose flour, divided
- ⅔ cup granulated sugar, plus 1 tablespoon, divided
- 5 cups chopped fresh rhubarb
- Zest of 1 lemon (optional)
For the Crumble Topping:
- ⅓ cup all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅓ cup cold butter, cut into cubes
Step-by-Step Instructions
- Preheat and prep
- Preheat your oven to 400°F (200°C).
- Roll out your pie crust and fit it into a 9-inch pie plate. Flute or crimp the edges if desired for a decorative touch.
- Place the crust in the fridge while you prepare the filling to keep it firm and flaky during baking.
- Prepare the filling
- In a large mixing bowl, toss together the chopped rhubarb with 3 tablespoons flour, ⅔ cup sugar, and lemon zest if using.
- The flour helps thicken the juices that release during baking, so every slice is just the right consistency.
- Spoon the rhubarb mixture into the chilled crust, spreading it out evenly.
- Make the crumble topping
- In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.
- Add the cold butter cubes and use a pastry cutter, fork, or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- If you want extra crunch, you can also stir in 2 tablespoons of rolled oats or chopped nuts like pecans.
- Top and bake
- Sprinkle the crumble topping evenly over the rhubarb filling, covering it completely.
- Finish by lightly sprinkling the remaining 1 tablespoon of granulated sugar over the top.
- Place the pie on a foil-lined baking sheet to catch any drips.
- Bake for 40–50 minutes, or until the filling is bubbling and the topping is golden brown.
- If the crust edges brown too quickly, cover them with foil or a pie shield during the last 15–20 minutes of baking.
- Cool and serve
- Allow the pie to cool on a wire rack for at least 2 hours. This gives the filling time to set properly.
- Serve slices warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra treat.
Serving and Storage Tips
- Best served slightly warm or at room temperature, though some even enjoy it cold straight from the fridge.
- Store leftovers wrapped or covered in the refrigerator for up to 4 days.
- Reheat individual slices in the microwave for 15–20 seconds or warm in a 300°F oven.
- Freeze baked pie: Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
- Serve with ice cream, crème fraîche, or custard for a delightful contrast.
Helpful Notes
- Use fresh rhubarb for best results, but frozen works in a pinch—just thaw and drain well to avoid excess liquid.
- Lemon zest brightens the flavor and enhances the rhubarb's natural tartness.
- Don’t skip the crumble topping—it adds wonderful texture and a buttery finish.
- For a twist, add sliced strawberries, apples, or even raspberries.
- Make it gluten-free by using a gluten-free crust and a 1:1 gluten-free flour substitute.
- Double the crumble if you’re a topping lover—it’s easily the star of the show!
Frequently Asked Questions
- Can I use frozen rhubarb?
Yes, just be sure to thaw it completely and drain off any excess moisture to prevent a soggy pie. - Do I need to cook the rhubarb first?
Not at all. The rhubarb will soften and cook down beautifully during baking. - Can I use a different topping?
Absolutely! While the crumble is delicious, you can also top with a classic lattice crust or even a solid pie crust. - Why is my filling runny?
This is often due to not letting the pie cool fully. Letting it rest allows the natural pectin in rhubarb to help set the filling. - Can I make this ahead?
Yes. Bake the pie the day before, let it cool completely, then refrigerate. Reheat slightly before serving or enjoy cold. - How do I know when the pie is done?
The filling should be bubbling in the center and the topping golden brown. If it’s not bubbling, it needs more time.
Final Thoughts
This Rhubarb Crumble Pie is everything a spring dessert should be—bright, cozy, and full of fresh flavor. With its crisp, buttery topping and tangy-sweet filling, it’s bound to become a seasonal favorite in your home. It celebrates rhubarb in all its glory, pairing it with a simple, crunchy topping that’s both nostalgic and irresistible.
Whether you’re making it for a family dinner, a spring picnic, or just to treat yourself after a long day, this pie is simple to prepare and sure to impress. It’s a comforting, homestyle dessert that brings people together and gets devoured in no time.
If you give it a try, don’t forget to share your thoughts or tag me with your delicious results. Happy baking and enjoy every bite of this lovely rhubarb treat!
Leave a Reply