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This homemade rhubarb pie with crumb topping has a flaky crust and just the right balance of sweet & tart flavors. It’s the perfect dessert during rhubarb season, especially warm with a scoop of vanilla ice cream!!
Rhubarb season is one of my favorites of all! Whether you’ve got your own rhubarb plant or grab a bunch at the farmers market, the options for rhubarb desserts are endless. Rhubarb Dump Cake, Rhubarb Custard Bars and Rhubarb Crunch are go-to’s on my list.
And though I love all things rhubarb, there’s just something about a classic rhubarb pie I can’t resist! I love a buttery crumb topping (bonus! no rolling pin required!), but if you’d prefer a regular top crust, I’ll explain how to do that as well. Let’s get baking!!
Ingredients Needed
- Pie Crust – You can use my favorite homemade pie crust recipe or opt to use a store-bought refrigerated or frozen pie crust.
- Granulated Sugar
- All-Purpose Flour
- Salt
- Rhubarb – Fresh or frozen rhubarb will work great. See notes below if using frozen rhubarb.
- Butter – I prefer to use salted butter over unsalted butter.
How to Prepare Rhubarb for Pie
Once you pick the rhubarb stalks, you’ll want to cut off the bottom of the stalks (where it attached to the plant) and the rhubarb leaves. Wash the stalks in cold water then cut into small pieces. If it’s getting toward the end of rhubarb season and the skin feels tough, you can peel it first if you prefer, though it’s not necessary.
How to Make Rhubarb Pie
Unroll the Pie Crust
If you’re looking for a quick and easy pie, using a store-bought crust is the way to go. However, if you want to go the extra mile, making a homemade pie crust is certainly a great option!! Here’s my favorite buttery pie crust recipe – you’ll need just one crust for this recipe, unless you want to do a double-crusted pie. More on that below!
If you’re using a refrigerated pie crust, simply unroll it into a pie pan and set aside.
PRO TIP: Using a clear glass pie plate is a great way to be able to detect the doneness of a pie. Simply look at the bottom crust and check for a golden brown color. If it’s golden brown, you shouldn’t have to worry about a soggy crust upon cooling!
Make the Rhubarb Pie Filling
In a large bowl, combine the sugar, flour and salt. Once combined, add the diced rhubarb and stir until coated.
Pour the filling into the bottom crust.
Make the Crumb Topping
You can use the same large bowl for the crumb topping. Stir together the flour and sugar, then use a fork or pastry cutter to mash in the room temperature butter.
Sprinkle the streusel on top of the filling and spread to an even layer.
If you’d prefer a top crust rather than a crumb topping, that’s just as easy! Simply lay a second uncooked crust over the rhubarb filling and trim the edges of the pie crust. Crimp the top and bottom crusts together and use a sharp knife to cut a few vent holes into the top of the pie. You could also opt to do a lattice top.
Lastly, brush the top with a simple egg wash (1 egg + 1 tablespoon water) and sprinkle some sugar over it. I like to use coarse sugar for a sparkly look! Bake as directed. If you notice the crust getting too much color before the filling is done, simply place aluminum foil over the edges of the crust and continue to bake until done.
Bake the Pie
Place the pie into a preheated oven. I like to place a baking sheet under the pie dish, just in case it begins bubbling over the edge! I’d rather clean a pan than burnt pie drippings in the oven! 🙂 You’ll know the pie is done when the rhubarb is soft when poked with a fork and the crust is golden brown around the edges.
Now’s the hard part – waiting for the pie to set!! It’s important to let this pie cool so you can cut it into nice slices. You can let it set on the counter for a few hours or shorten the time by placing it in the fridge until set up.
Frequently Asked Questions
If you’ve never had a fresh rhubarb pie, you’re in for a treat. The rhubarb in the pie is soft, yet tart and pairs beautifully with the buttery crumb topping and flaky pie crust!
Yes! If using frozen rhubarb, measure it and make the filling while it’s still frozen (no need to thaw it out!). The pie will take extra time in the oven to account for the frozen rhubarb.
Let the pie cool completely, then cover with plastic wrap. You can keep the pie at room temperature for 1-2 days or store in the fridge for up to 5 days.
Other Fruit Pies You’ll Love
Rhubarb Pie
Equipment
- One 9-inch pie plate
Ingredients
- 1 pie crust store-bought or homemade
Rhubarb Pie Filling
- 1 1/4 cups sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 6 cups diced rhubarb
Crumb Topping
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup butter softened
Instructions
- Preheat oven to 350°F.
- Unroll a refrigerated pie crust or make your own; set aside.
- In a large bowl, whisk together the sugar, flour and salt; stir in the diced rhubarb.1 1/4 cups sugar, 1/3 cup flour, 1/4 teaspoon salt, 6 cups diced rhubarb
- Pour the filling into the pie crust.
- In another bowl, combine the dry ingredients for the topping. Then, add the butter and stir until it's crumbly.1/2 cup sugar, 1/2 cup flour, 1/4 cup butter
- Sprinkle the crumb topping over the filling.
- Bake the pie for 50-60 minutes or until the rhubarb is soft and the pie is a light golden brown on top.
- Let cool for at least 4 hours to give it time to set up. (Or refrigerated for 2+ hours).
- Cut into slices and serve.
