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Fresh Rhubarb Pie with Crumble Topping

A delightful fresh rhubarb pie with a buttery sweet crumble top. Serve with ice cream for the best summer dessert!
Course Dessert
Cuisine American
Keyword pie, rhubarb
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices


  • 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.

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.


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