Rhubarb Pie

This homemade rhubarb pie with crumb topping has a flaky crust and just the right balance of sweet and tart flavors. It's the perfect dessert during rhubarb season, especially warm with a scoop of vanilla ice cream!

Prep Time20

Cook Time50

Cool Time4

Total Time5 10

Course: Dessert

Cuisine: American

Keyword: pie, rhubarb

Servings:

Calories: 412kcal

Author: Kelsey Byrnes

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.

Notes

*Here's a link to my favorite homemade crust!

Nutrition