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An easy homemade fresh rhubarb pie with a delicious sweet crumble. This is a simple rhubarb pie recipe that you’ll be making again and again!
Y’all I’m struggling here. Just writing this post up to tell you about this pie is making me want to make ALL THE RHUBARB THINGS! (head to the bottom of this post to see some of my OTHER rhubarb fave recipes. That margarita, y’all. )
I love rhubarb. With a bit ol sweet and tart kind of love.
Last year (or was it the year before? Eh, they blend together) we were lucky enough to have a couple of rhubarb plants given to us. And y’all…
We have rhubarb of our very own!
Which means all the rhubarb things are being made and I couldn’t be happier!
Where can you get rhubarb if you don’t have your own?
If you don’t have your own rhubarb plant head to your local Farmer’s Market to see if they have some. Usually there is an abundance of the stuff. In fact…if your neighbor has a plant they will most likely be more than willing to let you have some!
It is important that you keep your rhubarb cut small. At least smaller than an inch. Ideally, 1/2 an inch. The rhubarb needs to be able to break down and get nice and soft without being chewy and stringy. If the cut is too large there won’t be enough baking time for this to happen.
You can go ahead and use a purchased pie crust to keep this easy peasy (I prefer the red box name brand pie crust) OR try making my Grandma’s pie crust. It truly is the best there is!
Is there anything better than a pie ready to head to the oven?
Wait, yes there is…
A BAKED pie is always better than an unbaked pie.
But I skipped a step. The ever important crumble.
Personally, I think brown sugar is the ONLY way to go in a crumble. It adds a nice caramel flavor and browns up soooo well.
And wait…why crumble on a rhubarb pie instead of a double crust?
Preference. But also because I find rhubarb pie to be quite tart and the crumble is a nice sweetness to help with that.
Oh hey there. I’m just sneaking a piece of pie before my family finds it and devours the whole thing. Possibly without stopping to see if I’ve actually had some.
How do you eat your rhubarb pie? With ice cream or whipped cream? Frankly, I don’t care. Just give me some of that pie already!
Fresh Rhubarb Pie with Crumble Topping
- 1 prepared pie shell
- 1 cup sugar
- 2 tablespoons flour
- 1 egg
- 1/2 teaspoon vanilla
- 2 cups rhubarb, cut into 1 inch pieces
For the crumble
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/3 cup butter
- Preheat oven to 350 degrees.
- Beat together the sugar, 2 tbsp flour, egg, and vanilla in a large bowl.
- Stir in the cut rhubarb.
- Pour into the unbaked pie crust.
- In a small bowl, mix the flour and brown sugar together.
- Add the butter and use a fork to “cut” the mixture into crumbs.
- Top the pie with the crumble.
- Place the pie on a baking sheet (this is to help with possible spill over) and bake in the preheated oven for 1 hour or until the filling is bubbling and the top is golden brown.
- Let the pie cool, serve with ice cream or whipped cream.