There’s something so nostalgic and comforting about a Rhubarb Crumble Pie. That tart burst of rhubarb under a golden, buttery streusel topping and flaky crust? Pure joy. This pie strikes the perfect balance between sweet and tangy, with a texture that’s soft beneath and crisp on top.

This is the recipe I reach for every spring when rhubarb is in season. It’s easy, rustic, and never fails to impress—whether it’s a family dinner or a backyard picnic. And don’t worry if you’re new to rhubarb; this pie will make you fall in love.

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Overview of Rhubarb Crumble Pie Recipe Content

This pie features a flaky crust, a vibrant rhubarb filling, and a classic cinnamon-spiced crumble topping. It’s an easy bake with a bakery-level finish.

Why You’ll Love It

Sweet-tart rhubarb flavor
Buttery cinnamon crumble topping
Easy to assemble—no blind baking
Perfect for spring and summer gatherings
Delicious warm or chilled

What It Tastes Like

Each slice delivers bright rhubarb flavor balanced by just enough sweetness. The filling is juicy but thickened, while the crumble on top is crisp and buttery. A scoop of vanilla ice cream? Absolute heaven.

Ingredients

For the Pie Base:

1 single pie crust (homemade or store-bought)
6 tablespoons all-purpose flour, divided
2/3 cup granulated sugar, plus 1 tablespoon
5 cups chopped fresh rhubarb
Zest of 1 lemon (optional)

For the Crumble Topping:

1/3 cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup cold unsalted butter

Tools Needed

9-inch pie dish
Mixing bowls
Pastry blender or fork
Measuring cups and spoons
Zester (optional)

Suggested Substitutions and Additions

Add chopped strawberries to the rhubarb filling for extra sweetness
Use orange zest instead of lemon for a twist
Try oat crumble topping instead of flour-based for texture
Serve with ice cream or crème fraîche

How to Make Rhubarb Crumble Pie

Preheat oven to 400°F (200°C).
Prep the crust: Roll out and place pie crust in a 9-inch dish. Flute the edges. Sprinkle the bottom with 2 tablespoons of flour and 1 tablespoon sugar.
Make the filling: In a large bowl, toss chopped rhubarb with 4 tablespoons flour, 2/3 cup sugar, and lemon zest (if using). Pour into prepared crust.
Make the crumble: In another bowl, combine 1/3 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter with a pastry blender or fork until mixture is crumbly.
Assemble: Sprinkle the crumble evenly over the rhubarb filling.
Bake: Place the pie on a baking sheet and bake for 20 minutes. Lower oven temp to 350°F (175°C) and bake another 30–35 minutes, until top is golden and filling is bubbling.
Cool: Let cool for at least 1 hour to allow filling to set.

What to Serve with Rhubarb Crumble Pie

A scoop of vanilla bean ice cream
A dollop of sweetened whipped cream
A drizzle of cold cream or custard
Fresh mint or edible flowers for garnish

Tips for Making It Perfect

Don’t skip the flour layer on the crust—it keeps the base from getting soggy
Taste your rhubarb before baking and adjust sugar as needed
Let the pie cool fully before slicing for clean pieces
Cover crust edges with foil if browning too quickly

Storage Instructions

Store loosely covered at room temp for 1 day
Refrigerate for up to 4 days
Warm slices gently before serving or enjoy cold

General Information

Rhubarb Crumble Pie are a springtime staple in many kitchens, especially in the Midwest. Though often paired with strawberries, rhubarb shines on its own in this crumble-topped version. Its tartness softens with baking, turning jammy and fragrant—a treat for both seasoned bakers and newcomers.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, but thaw and drain it well to avoid excess moisture.

Can I make this pie ahead of time?
Absolutely—it’s even better the next day.

Can I freeze it?
Yes! Bake, cool, and freeze slices individually.

Can I use a graham cracker crust?
You can, but it may get soggy. Blind bake it first.

Conclusion

This Rhubarb Crumble Pie is a celebration of tart rhubarb, golden crumble, and old-fashioned comfort. Whether you’re baking for a crowd or just want to savor spring, this pie brings a touch of joy to any table.

For more fruity bakes, try:

Follow along on Pinterest and tag your pie pics—I love seeing what you bake! 🥧💛

Interactive Elements

Team ice cream or whipped cream with rhubarb pie? Tell me your favorite pairing or tag your pie creations @poulefrecipe!

Nutritional Information Rhubarb Crumble Pie (per slice, approx. 8 servings)

Nutrient	Amount per Serving
Calories	360
Protein	3g
Carbohydrates	49g
Sugars	31g
Fat	17g
Saturated Fat	10g
Fiber	2g
Sodium	160mg

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