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Easy Homemade Fresh Rhubarb Pie Recipe with Sweet Crumble Topping

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!

If you love rhubarb, don’t miss our rhubarb margarita or super easy rhubarb puff pastry tart…soooo good!

rhubarb pie on a plate with ice cream on it. A pie is in the background.

Y’all, I’m struggling here. Just writing this post to tell you about this pie makes 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.

Rhubarb is the perfect ingredient for a delicious pie. Its tart flavor complements the sweetness of the filling and pairs well with a crumble topping. Plus, it’s in season during the spring and early summer, making it a fresh and readily available option. Trust me; you won’t regret using rhubarb in your next pie recipe!

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!

This 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, the stuff is abundant. In fact…if your neighbor has a plant, they will most likely be more than willing to let you have some!

How do I prepare the rhubarb? Do I need to peel it or chop it in a certain way?

To prepare rhubarb for a pie, first, wash the stalks thoroughly and then trim off the ends. You don’t have to peel the rhubarb if you don’t want to. The skin is edible and adds color to the pie. Cut the rhubarb into small pieces, approximately 1/2 inch to 1 inch long, depending on your preference. Remember that smaller pieces cook faster than larger chunks, resulting in a softer filling. Removing and disposing of rhubarb leaves is important because they have a lot of oxalic acid, which can be dangerous if eaten in large amounts (learn more at Healthline).

Ingredients for Fresh Rhubarb Pie:

For the pie:

  • Prepared pie shell: 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!
  • Sugar: This will help to sweeten the filling and balance out the tartness of the rhubarb.
  • Flour: This will help to thicken the filling and give it a nice texture.
  • Egg: This will act as a binding agent and help to hold the filling together.
  • Vanilla Extract: This will add a subtle sweetness and flavor to the filling.
  • Rhubarb cut into 1-inch pieces: This is the star ingredient of the pie! Make sure to cut the rhubarb into evenly sized pieces so that they cook evenly.

For the crumble:

  • Flour: This will help to thicken the crumble and give it a nice texture.
  • Brown sugar: This will add a rich sweetness to the crumble. I think brown sugar is the ONLY way to go in a crumble. It adds a nice caramel flavor and browns up so well.
  • Rolled oats: This will give the crumble a nice crunch.
  • Butter: This will help to bind the ingredients together and add a rich flavor. Using coconut oil as a sub for butter works fairly well, btw.

What kind of oats are best for a pie crumble?

When making a pie crumble, it’s important to choose the right type of oats. Old-fashioned rolled oats are the way to go since they are thicker and give the crumble a chewy texture that’s more substantial. On the other hand, quick-cooking oats are thinner and will make the crumble too mushy and soft. As for steel-cut oats, it’s best to avoid them since they are too hard and crunchy for a pie crumble.


Instructions for Fresh Rhubarb Pie Recipe:

For Pie Crust & Filling:

  • Preheat oven to 350 degrees.
  • Beat together the sugar, flour, egg, and vanilla in a large bowl.
  • Stir in the cut rhubarb.
  • Pour into the unbaked pie crust.

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.

The crumble & baking:

  • 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 spillover) 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, and serve with ice cream or whipped cream.

What if I have a runny pie?

No worries! I have a great resource that will answer all your questions about what to do if your pie is runny and how to ensure it doesn’t happen again. Check it: Fix a Runny Fruit Pie: Why it Happens, and Easy Ways to Fix It.

And wait…why crumble on a rhubarb pie instead of a double crust?

Preference. Because I find rhubarb pie quite tart, 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 it. Possibly without stopping to see if I’ve had some.

Can I make the pie beforehand, and if so, how should I store it?

Hey, just so you know, you can make a rhubarb pie ahead of time! But make sure you store it right so it stays fresh and delicious.

  • Once the pie has cooled to room temperature, cover it with plastic wrap or aluminum foil and store it in the refrigerator for 2-3 days.
  • If you want to keep it longer, you can freeze the pie for 2-3 months. To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil, or use a freezer-safe pie dish with a tight-fitting lid.
  • To serve the pie, first thaw it in the refrigerator overnight. Then, reheat it in the oven at 350°F (175°C) for 15-20 minutes until warm.

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

| 8 slices
Prep Time | 20 minutes
Cook Time | 1 hour
Total Time | 1 hour 15 minutes
Print Recipe Pin Recipe
A delightful fresh rhubarb pie with a buttery sweet crumble top. Serve with ice cream for the best summer dessert!

Ingredients
 

  • 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
Check out our Kitchen Reference Guide for help with unfamiliar terms.

Instructions

  • 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.

For crumble:

  • 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.

Notes

If the edges are browning too quickly, use aluminum foil to cover the edges. Alternately, use a pie crust protector. They work great!

Nutrition

Calories: 397kcalCarbohydrates: 64gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 41mgSodium: 161mgPotassium: 170mgFiber: 2gSugar: 39gVitamin A: 297IUVitamin C: 2mgCalcium: 52mgIron: 2mg

All the Rhubarb things on NellieBellie:

easy Rhubarb Puff Pastry Tart recipe. A great summer dessert recipe to use up the abundant rhubarb!

easy Puff Pastry Rhubarb Tart

Rhubarb margarita. A delicious, refreshing version of the summer classic favorite!

delicious Rhubarb Margarita

Rhubarb simple syrup

Pickled Rhubarb (yep, totally delish!)

Fresh Rhubarb Pie

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