Rhubarb Crumble Pie

Alright, if you’re ready to taste pure comfort in pie form, let’s talk about this Rhubarb Crumble Pie. It’s that magical combo of tart and sweet, buttery and crunchy, soft and crisp—all in one glorious slice. Picture this: juicy, tangy rhubarb bubbling beneath a golden crumble topping that’s buttery, crispy, and just a little rustic in the best possible way. It’s the kind of pie that feels like a warm hug from your grandma’s kitchen, only you made it yourself (and totally nailed it). Whether you’re a lifelong rhubarb lover or just curious to try something new, trust me—this one’s a game-changer.

Why You’ll Love Rhubarb Crumble Pie

Perfectly Balanced Flavor: The tartness of the rhubarb pairs beautifully with the sweet, buttery crumble on top.
Texture Heaven: You get that flaky crust, soft filling, and crispy crumble in every dreamy bite.
Easy to Make: No fancy techniques here—just straightforward steps that anyone can follow.
Great for Any Occasion: It’s a spring and summer classic, but honestly? It hits the spot year-round.
Make-Ahead Friendly: Bake it ahead of time and serve it warm, chilled, or at room temp. It’s a pie that plays well with your schedule.

Ingredients in Rhubarb Crumble Pie

Here’s what goes into this cozy, crowd-pleasing pie:

Pie Crust: Use your favorite homemade crust or store-bought—either works! Just make sure it’s flaky and buttery.
Fresh Rhubarb: The star of the show! Bright red stalks bring that signature tart flavor and gorgeous color.
Granulated Sugar: Balances the rhubarb’s natural tang and helps create that syrupy filling.
Cornstarch: Thickens the filling just enough to keep it from being runny.
Vanilla Extract: Adds a soft, sweet depth to the fruit mixture.
Crumble Topping: A mix of flour, brown sugar, butter, and a pinch of cinnamon creates that irresistible, golden crunch on top.
Lemon Zest (optional): Adds brightness and brings out the rhubarb’s flavor even more.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat the Oven: Set your oven to 375°F. Place a baking sheet on the lower rack to catch any delicious drips.
Prepare the Filling: In a bowl, toss chopped rhubarb with sugar, cornstarch, vanilla, and lemon zest if using. Let it sit for about 10 minutes so the juices start to release.
Roll Out the Crust: Fit your pie crust into a 9-inch pie dish, crimping the edges. Chill in the fridge while you prep the topping.
Make the Crumble: In another bowl, combine flour, brown sugar, cinnamon, and cubed cold butter. Use your fingers or a pastry cutter to mix until crumbly and clumpy.
Assemble the Pie: Pour the rhubarb mixture into the crust and spread it evenly. Sprinkle the crumble topping generously over the fruit.
Bake: Bake for 45–50 minutes, or until the filling is bubbling and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil halfway through.
Cool: Let the pie cool at least 2 hours before slicing to let the filling set up.
Serve and Enjoy: It’s heavenly warm with a scoop of vanilla ice cream or chilled straight from the fridge.

Nutrition Facts

Servings: 8
Calories: 360 per slice
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 35mg
Sodium: 160mg
Total Carbohydrates: 54g
Dietary Fiber: 2g
Sugars: 32g
Protein: 3g
Calcium: 4% DV
Iron: 8% DV
Potassium: 180mg

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 10 minutes

How to Serve Rhubarb Crumble Pie

Classic Style: Warm with a big ol’ scoop of vanilla ice cream melting over the top.
With Whipped Cream: A fluffy dollop adds a light, creamy contrast.
A la Mode: Try it with caramel swirl, cinnamon, or even lemon sorbet for a twist.
Chilled from the Fridge: It’s just as dreamy cold—like a sweet-tart rhubarb bar in pie form.
For Brunch or Dessert: Works beautifully as a late breakfast treat or an after-dinner delight.

Additional Tips

Use Fresh Rhubarb: Look for crisp, deep pink stalks with no wilting—skip the leaves, as they’re toxic!
Sub in Strawberries: Want to mix things up? Add half rhubarb, half strawberries for a sweeter variation.
Keep Butter Cold: For the crumble, cold butter is key to getting that irresistible crisp texture.
Let It Set: It’s tempting to dig right in, but letting the pie cool helps the filling firm up and slice cleanly.
Freeze Leftovers: You can freeze individual slices and reheat them gently when that pie craving hits.

FAQ Section

Q1: Can I use frozen rhubarb?
A1: Yes! Just thaw it first and drain off excess liquid to avoid a soggy pie.

Q2: How do I store the pie?
A2: Keep it covered in the fridge for up to 4 days. It tastes great cold or reheated.

Q3: Can I make the crumble ahead of time?
A3: Totally! Mix it up and store it in the fridge until you’re ready to bake.

Q4: What if my rhubarb isn’t very red?
A4: That’s okay—color varies by variety and doesn’t affect taste. You can add a few strawberries if you want a redder filling.

Q5: Can I use a store-bought crust?
A5: Absolutely! It’s a great time-saver, and this pie still turns out amazing.

Q6: How can I make this gluten-free?
A6: Use a gluten-free pie crust and substitute a gluten-free flour blend in the crumble topping.

Q7: Is this pie very tart?
A7: It’s got a delightful tang, but the sugar and buttery topping balance it out beautifully.

Q8: Can I double the crumble topping?
A8: Yes please! If you’re a crumble lover, go ahead and pile it on—no judgment here.

Q9: Can I bake it in advance?
A9: Definitely. This pie holds up wonderfully. Bake it a day ahead and store it at room temp or chilled.

Q10: What’s the best way to reheat it?
A10: Warm slices in a 300°F oven for 10–15 minutes or microwave gently in 30-second intervals.

Conclusion

This Rhubarb Crumble Pie is the definition of cozy, old-school baking with a modern twist. It’s vibrant, buttery, sweet-tart perfection that makes people stop and say, “Mmm… what is this?” It’s the kind of pie that feels special yet easy enough to make anytime the rhubarb cravings strike. So go ahead, grab a few stalks, preheat that oven, and let the aroma of bubbling fruit and brown sugar take over your kitchen. You’re about to fall head over heels for a pie that’s anything but ordinary.

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