A delicious rhubarb crumble pie with a light custard filling and a lovely crumb topping. You can make this pie with fresh or frozen rhubarb.
Nothing says Spring more than fresh rhubarb and if your garden is overflowing, I can’t think of a better use for a bit of it than in this Rhubarb Crumble Pie.
This pie is best with fresh rhubarb, but if you have frozen rhubarb, that will work, too! Together with the rhubarb is a very light custard filling (just one egg), which makes for a creamy, sweet/tart filling. On top is a simple crumble.
Ingredients and substitutions
A few notes about the key ingredients …
Single crust pie shell – you can use a store-bought pie shell or make your own using your favourite recipe.
Rhubarb – you can make this pie using fresh or frozen rhubarb. For frozen rhubarb, thaw completely in a strainer to remove as much liquid as possible, then dry thoroughly before using.
Sugar – I wouldn’t suggest reducing the added sugar at all. If anything, you may find that you want a bit more if you enjoy a sweeter rhubarb pie. As written, it allows the tartness of the rhubarb to shine.
How to make rhubarb crumble pie
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Prepare your rhubarb and the filling mixture
- Stir the rhubarb and the filling together until well combined.
- Prepare the topping crumble by adding the cold butter to the dry ingredients
- Pour the prepared filling into an unbaked pie shell.
- Cut or rub the butter into the dry ingredients until you have a rough crumble.
- Scatter the crumble over the pie, bake and enjoy!
Recipe tips!
- If you prefer a well-done pie crust, pre-bake the unfilled pie shell for 10 minutes before filling. To avoid over-browning of the crust edge, cover with a ring of foil partway through baking.
- As this is a 100% rhubarb pie and rhubarb is very tart, the 3/4 cup is really what I would consider minimum sugar. At that level, the pie is pleasantly, but not overly tart. In fact, if you prefer a sweeter rhubarb pie, you might consider adding another tablespoon or two.
- Stir a handful of large-flake oats into the prepared topping if you like.
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Get the Recipe: Rhubarb Crumble Pie
Ingredients
- 9-inch pie crust, store-bought or homemade, regular size (not deep dish)
- 1 egg white, for brushing pastry bottom before filling (optional)
Filling:
- 5 cups rhubarb, fresh or frozen, diced
- 1 large egg
- 1/4 cup all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon vanilla, optional
- 2 Tablespoon butter, melted and cooled
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/4 cup butter, cold
- Pinch salt, if using unsalted butter
Instructions
- **For frozen rhubarb, thaw completely in a strainer to remove excess moisture. Pat dry, then toss in 1 Tablespoon of flour.
- Preheat oven to 400F. (non-convection/not fan-assisted) with the rack in the lower third of the oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
- While the oven is preheating, prepare your rhubarb by washing and dicing. Place in a large bowl. In a small bowl, beat the egg. Add the all-purpose flour, sugar, vanilla and melted and cooled butter and stir well until smooth. Set aside.
- Pop your unfilled pie shell into the preheated oven and pre-bake for about 5 minutes. Remove from oven and let cool slightly. *If desired, you can brush the bottom of the pie shell with an egg white wash to help it from getting soggy. Simply beat an egg white with a splash of water and brush it on the bottom of the pre-baked pie shell.
- Prepare your filling by combining the egg/flour/sugar mixture with the cut rhubarb and stir well to coat the rhubarb evenly. Spoon filling into your prepared pie shell.
- Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and cut or rub it into the flour mixture until you have a nice crumb mixture. Scatter over-top of the pie.
- *If desired, pre-heat a baking sheet by popping it into the oven for a few minutes before placing your pie in the oven. Place pie on baking sheet (to catch any bubble-overs) and bake at 400F for 10 minutes. Reduce oven temperature to 375F. and bake a further 40 – 45 minutes (50-55 minutes total) or until bubbly and golden.
Notes
More rhubarb recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I’ve made this several times, always to rave reviews. Crumble topping is perfect, custard sets up beautifully, sweet and tart perfection!
I’m so glad you’re enjoying it, Dawn :) Thanks so much!
Excellent. No changes to recipe. Tart and sweet simultaneously. Crisp store bought deep pie crust.
Thanks Tanya! So glad you enjoyed it :)
I’m a lover of rhubarb and loved this recipe though I did cut the sugar in both the filling and the crumb topping. I also used canola oil for the crumble instead of butter because I have high cholesterol.
Glad you enjoyed it, Betsy! Thanks so much :)
Absolutely delicious! I feel i have tried every rhubarb pie, crumble, crisp recipe out there, and this one is the best. I made no changes. I added the optional vanilla. And tried not to eat all the uncooked rhubarb after mixing it with the “batter.” Honestly, try this easy recipe; you’ll hear nothing but raves! Don’t expect to have leftovers the next day.
So pleased to hear, Suzi! Thanks so much :)
Loved this recipe. I didn’t have enough rhubarb so I topped it up with small pieces of apple to make up the full amount. Added a handful of rolled oats and a splash of orange juice into the crumble topping – to help make the crumble cover the top. Came out fabulous!! Highly recommend! Thank you!
Thanks Cecile! So glad you enjoyed it :)
The filling is excellent, perfectly tart and balanced sweetness.
I did not blind bake my pastry but did coat the bottom with egg white. The bottom crust was acceptable, I would describe it as soft.
There was enough texture in every bite from the topping and the edge of the golden crust, it did not matter. (Followed directions for baking, took a bit longer in my oven.)
Great rhubarb pie recipe and who doesn’t love a crumble!!
So glad you enjoyed it! Thanks so much :)