Homemade rhubarb crumble pie is the perfect summer dessert!
A flaky homemade pie crust is filled with a sweet-tart rhubarb filling and topped with a delicious streusel topping.
Just like Grandma’s, it’s incredibly easy to make. This delicious pie is best served with a scoop of vanilla ice cream.
A Perfect Summer Pie
Rhubarb is a super tart and sour perennial plant that grows in gardens all over. When mixed with sugar, the stalk takes on a unique flavor all its own! Rhubarb goes perfectly in pies, crisp, or muffins.
- Fruit pies are a summer staple, and this one is easy to make.
- If you’ve got rhubarb, you’ll need just a few pantry ingredients to pull this recipe together.
- This rhubarb crumble pie has a sweet tangy filling topped with a crisp crumble for a perfect dessert.
- Turn this into a strawberry rhubarb pie by swapping out some of the rhubarb for strawberry (or any other fruit of your choice!).
Ingredients & Variations
- Single Pie Crust: A flaky and buttery pastry base is the base of this pie. Use a pre-made pie crust or whip up a flaky homemade pie crust.
- Rhubarb: The star ingredient that gives the pie its tangy flavor. Use fresh or frozen rhubarb. Thaw and drain excess liquid from frozen rhubarb to avoid a soggy crust.
- Flour: I use flour as a thickener. It helps give the pie just the right consistency.
- Sugar: Sweetens the pie and balances the tartness of the rhubarb.
- Lemon Zest (Optional): For an extra burst of citrusy flavor, lemon zest can be added to the rhubarb filling. It complements the tartness of the rhubarb and adds a refreshing note.
How to Prepare Rhubarb for Pie
Prepping rhubarb for pie is simple.
- When pulling rhubarb from the plant, be sure to pull it (and not to cut it) to encourage more growth.
- Remove the big leaves and discard them, they are toxic to eat.
- Wash the rhubarb stalks and chop it into 1/4 inch pieces (a little thicker if your rhubarb stems are thin), just as you would chop celery.
No need to boil or cook the rhubarb before making the filling, though! The sugar will help break it down during the baking process!
How to Make Rhubarb Crumble Pie
- Prepare your favorite pie dough recipe. Add a little sprinkle of sugar and flour to keep the crust from getting soggy.
- Toss rhubarb with sugar and flour (per recipe below) and add it to the crust.
- Prep the crumble topping and sprinkle over the rhubarb. Bake in preheated oven until golden brown and bubbly.
- Want it more tart? Add less sugar but don’t skimp on the flour, it helps the pie set.
- For softer rhubarb, cut it smaller. Like it firmer? Cut it thicker.
- Add a pinch of ginger for a new flavor.
- Place the pie pan on a parchment paper lined cookie sheet to catch anything that bubbles over.
- Allow the pie to cool to set. If it doesn’t set it will be runny. Once set, the pie can be warmed slightly before serving if you’d like.
Store it in the refrigerator tightly covered with plastic wrap. Better yet, if you have a glass pie pan with a lid, it’s so easy to bake and store the pie all in one dish!
More Rhubarb Desserts
Did your family love this Rhubarb Crumble Pie? Be sure to leave a rating and a comment below!
Rhubarb Crumble Pie
This homemade rhubarb crumble pie is the perfect summer dessert.
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Preheat oven to 425°F.
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Line a pie plate with a single pie crust and crimp the edges. In a small bowl, combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle on the bottom of the crust.
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In a large bowl, combine the chopped rhubarb, ⅔ cup of sugar, remaining flour, and optional lemon zest. Gently stir until well combined and pour into the pie crust.
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To make the crumble topping, in a medium bowl, mix flour, brown sugar, white sugar, and ground cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle over the rhubarb fillling.
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Place the pie on the bottom rack of the oven and bake for 15 minutes.
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Reduce the oven temperature to 350°F and continue baking for an additional 45 minutes or until filling is bubbly and topping is golden.
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Cool completely before serving.
If using frozen rhubarb, make sure to measure the required amount after it has been defrosted and drained to avoid excess moisture.
Freeze before baking. To bake from frozen, place the pie on a rimmed baking sheet. Preheat the oven to 425°F and bake for 25 minutes. Then, decrease the heat to 375°F and bake for an additional 35-45 minutes until heated through. If the top browns too much, loosely cover with foil.
Calories: 333 | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 277mg | Fiber: 3g | Sugar: 28g | Vitamin A: 314IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
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