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 over-flowing, I can’t think of a better use for a bit of it that 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.
- 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.
- 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.
- Step 1: Prepare your rhubarb and filling mixture.
- Step 2: Stir the two together until well combined.
- Step 3: Prepare the topping crumble by adding the cold butter to the dry ingredients.
- Step 4: Pour the prepared filling into an unbaked pie shell.
- Step 5: Cut or rub the butter into the dry ingredients until you have a rough crumble.
- Step 6: Scatter the crumble over the pie. Bake and enjoy!
Can I use frozen rhubarb? You can, but for best results, thaw completely in a strainer, to remove as much of the liquid as possible, then dry well before using.
Can I make my own pie crust? Absolutely! Just use your favourite recipe for a single crust pie dough.
Can I/should I pre-bake the pie shell? You can. 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 part way through baking.
Can I reduce the sugar in the pie? You can, but I wouldn’t. 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.
Can I put some oats in the topping? Sure! Stir a handful of large-flake oats into the prepared the topping.
Tips o avoid a soggy-bottomed pie crust: Rhubarb holds a lot of moisture, which can sometimes make for a soggy-bottomed pie. Here are some tips on how to avoid that …
1. You can blind bake it (bake the pie shell unfilled) for 5-6 minutes, if you like. Blind baking runs the risk of over-browning the edge of the pie crust, so watch your pie towards the end of baking and loosely cover with aluminum foil, if needed.
2. Another trick to prevent a soggy bottom is to brush the bottom of the unbaked pie shell with a beaten egg white before filling.
3. Finally, bake your pie in the lower third of the oven and since you’ll probably want something under your pie to catch bubble-overs, place a baking sheet in the oven to preheat a bit before adding the pie to the oven.
Get the Recipe: Rhubarb Crumble Pie
- 9-inch pie crust, store-bought or homemade, regular size (not deep dish)
- 1 egg white, for brushing pastry bottom before filling (optional)
- 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
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/4 cup butter, cold
- Pinch salt, if using unsalted butter
- **For frozen rhubarb, thaw completely in a strainer, to remove excess moisture. Pat dry, then toss in 1 Tbsp flour.
- Preheat oven to 400F. (regular bake setting/not fan assisted) with rack in lower third of oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
- While 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 on the bottom of the pre-baked pie shell.
- Prepare your filling, by combining your egg/flour/sugar mixture with your 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 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.
This is a great recipe! My family loved this pie made with rhubarb picked fresh from our garden today! So delicious!!
Happy to hear, Tamara :) Thanks so much!
This is the best rhubarb pie I have ever made. This my go to recipe always. My family asks me to make this pie all rhubarb season fresh from the garden. Follow the recipe exactly and you won’t be disappointed.
So glad to hear, Darlene :) It’s one of my favourite pies! Thanks so much.
Rave reviews on Mother’s Day. Making another tonight for the hubby. Used Coconut palm sugar, gave it an an extra toasty, carmelized sort of flavor and scent. Blessed with an abundance of rhubarb!
So glad to hear, Cynthia :) Thanks so much!
How gorgeous! I adore crumble pies and this sweet and tart combination must be fantastic. Beautiful and no doubt tasty. Pinning!
Thanks Tricia :) And yes, rhubarb pie is all about that sweet/tart thing I love!
This pie is so delicious I am currently making it for my second time this week! I have typically made only strawberry rhubarb pie, but when I came across this recipe I thought I would give it a go and it is simply perfect!!
So glad you are enjoying it, Ksan :) And yes, a straight up rhubarb pie is such a nice treat. I wouldn’t be Spring without a couple of them. Thanks!
I don’t bake with rhubarb enough, and I always love a good crumble recipe. I’ll have to give this one a try. I could go for a big piece with my morning coffee right now! ;)
Thanks Leanne :) I think pie is where rhubarb really shines!
Making this pie right now. Hopefully it turns out ok. I am using some frozen rhubarb that I had in freezer and forgot to coat it with flour before adding other ingredients. Ugh. I did really drain it well and blotted with paper towels so hopefully it does not sog up. I thought I had plenty of rhubarb but once thawed it did not come close so I sliced up some apple to put in . Hopefully that was a touch of genius. lol
I was wondering if I continue to use lower temperature once I precooked crust using glass pie plate.
I also was thinking that some spice would be nice in this pie. Added just a touch of cinnamon and nutmeg.
Cannot wait to dig in to this lovely pie. I just hope my mistake didn’t spell disaster.🥧🥧🥧🥧
Hi Carol and yes, frozen rhubarb has a habit of shrinking once thawed. If you make it again, I think I would measure it frozen, as that is the size it would be if it were fresh. That said, I bet it will be nice with the apple, too :) And yes, a bit of spice is always nice. Enjoy!
The pie is just fantastic! Love it and I will remember your advice. It is logical that measuring it frozen would be the same as fresh. The apples and bit of spice were a lovely addition and I guess I had all the excess moisture pretty well taken care of because the pie set perfectly and I would not wish for better. So happy with this lovely recipe.
So glad to hear, Carol :) Thanks!
This is a winner recipe! Such a great use of fresh rhubarb and the perfect slice of pie with coffee on a warm spring afternoon.
Thanks so much, Milena :)
Any recipe with the word ‘crumble’ in it gets my immediate attention! This looks divine! So summery and delicious!
Thanks Annie :) I’m a crumble fan, too!
I have yet to grab some rhubarb Jennifer, but when I do I think this pie needs to happen. You know I can’t resist that crumble!
Thanks Mary Ann. I am blessed with a big patch every Spring, so I’m always looking for ways to use it :)
A big hunk of this and some vanilla ice cream and I’m set! What a delicious way to use rhubarb :) !
Thanks Dawn and yes, ice cream is pretty much a must on this pie I think :)