Rhubarb crumb pie is a fruit pie full of tart rhubarb, a hint of lemon zest and a buttery, crumb topping. Serve with whipped cream or vanilla ice cream!
Rhubarb Crumb Pie
Rhubarb has historically been called a pie plant for good reason – this tart vegetable makes a great ingredient for pie, especially since rhubarb freezes really well and can be used throughout the year. Rhubarb does require a lot of sugar to off-set its tartness, which is why most rhubarb pie recipes call for a higher amount of sugar compared to other pie recipes.
This rhubarb pie has a buttery, crumb topping instead of a second crust, which pairs well with the tart rhubarb. There is nothing better than a slice of this rhubarb crumb pie served with freshly whipped cream, or even a scoop of vanilla ice cream. Read below to see how to make this pie and for additional tips, like how to use frozen rhubarb for this recipe.
How to Make This Recipe
This rhubarb crumb pie is a fruit pie full of tart rhubarb, a hint of lemon zest and a buttery, crumb topping. You can use either fresh or frozen rhubarb for this pie, see how to make this pie, including additional tips for this recipe below.
Ingredients
- 3 cups of rhubarb, fresh or frozen
- 1 3/4 cups granulated sugar, divided
- 2/3 cup, plus 3 Tablespoons all-purpose flour
- Pinch of salt
- 1 teaspoon lemon zest
- 1/3 cup unsalted butter, slightly softened
- 1-Prepared pie crust
Instructions
To make this rhubarb crumb pie, you will need to start with a prepared pie crust. Need an easy pie crust recipe? Check out my no-fail pie crust, which is a perfect recipe for this pie. Roll the prepared pie crust out and press into a 9″ pie plate; gently prick all over with a fork to allow steam to escape while baking.
In a large mixing bowl, combine the rhubarb, 1 cup of granulated sugar, 3 tablespoons of flour, pinch of salt and the lemon zest. Mix to combine and then pour into the prepared pie shell. In a small mixing bowl, combine the remaining sugar, flour and softened butter. Mix with a fork until crumbly; then spread on top of the rhubarb mixture.
Place the pie on a baking sheet to catch any juices from the rhubarb that boil over. Bake the pie at 450°F for 10 minutes; reduce heat to 350°F and bake for 40-45 minutes until the crumble mixture begins to turn golden brown.
Allow pie to cool completely before serving.
Tips for Rhubarb Crumb Pie
- Store baked pie up to 72 hours; store refrigerated
- If using frozen rhubarb, allow to thaw completely and drain off the extra liquid before using.
- Do not decrease the sugar in this recipe; the rhubarb requires a lot of sugar to offset its tartness.
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Rhubarb Crumb Pie
Equipment
- mixing bowls of various sizes
- 9" pie pan
- sheet pan
- pie shield or foil
Ingredients
- 3 cups fresh or frozen rhubarb*
- 1 3/4 cup granulated sugar divided
- 2/3 cup + 3 Tablespoons all-purpose flour divided
- pinch of salt
- 1 teaspoon fresh lemon zest
- 1/3 cup unsalted butter, slightly softened
- 1 prepared pie crust, pressed into a 9" pie plate
Instructions
- In a large mixing bowl, mix the rhubarb, 1 cup of granulated sugar, 3 tablespoons of flour, pinch of salt and the lemon zest. Pour into the prepared pie crust.
- In a small mixing bowl, combine the remaining sugar, flour and softened butter. Mix with a fork until crumbly; then spread on top of the rhubarb mixture.
- Place the pie on a baking sheet to catch any juices from the rhubarb that boil over. Cover the crust with a pie shield or foil to prevent the crust from burning.
- Bake the pie at 450℉ for 10 minutes; reduce heat to 350℉ and bake for 40-45 minutes until the crumble mixture begins to turn golden brown.
- Allow pie to cool completely before serving.
Notes
- Store baked pie up to 72 hours; store refrigerated
- If using frozen rhubarb, allow to thaw completely and drain off the extra liquid before using.
- Do not decrease the sugar in this recipe; the rhubarb requires a lot of sugar to offset its tartness.
- Makes 8 large slices, 12 small slices