Rhubarb Crumble Pie

When spring rolls around and fresh rhubarb starts popping up at farmers' markets and backyard gardens, there's one recipe I always return to: this Rhubarb Crumble Pie. It's a delightful blend of tart fruit and sweet, buttery crumble that never fails to steal the spotlight at any gathering. This pie is a true celebration of rhubarb's tangy brightness, nestled in a flaky crust and topped with a golden, cinnamon-kissed streusel.

I remember making this pie every year with my mom, right when the rhubarb in our garden turned a blushing red. The ritual of chopping stalks, making crumble by hand, and sneaking tastes of the warm filling brings back the sweetest memories. Now, it’s a favorite in my own kitchen, especially for spring brunches and cozy Sunday dinners.

Why You’ll Love Rhubarb Crumble Pie

• Classic spring flavor: Showcases fresh rhubarb in all its tangy glory.
• No mixer needed: Simple tools and your hands do the trick.
• Perfect texture contrast: Juicy filling and crisp, buttery crumble.
• Easy to customize: Add strawberries or apples for a twist.
• Freezer-friendly: Bake ahead and store for a rainy day.
• Rustic and beautiful: No fancy skills required, but always looks impressive.

Ingredients You’ll Need

For the Pie:

• 1 single pie crust – Store-bought or homemade.
• 6 tablespoons all-purpose flour, divided – Thickens the filling and crumble.
• ⅔ cup granulated sugar, plus 1 tablespoon, divided – Adds sweetness.
• 5 cups chopped fresh rhubarb – About 1 ½ pounds, trimmed and chopped.
• Zest of 1 lemon (optional) – Adds brightness.

For the Crumble Topping:

• ⅓ cup all-purpose flour – Forms the base of the streusel.
• 3 tablespoons packed brown sugar – Adds a deep molasses flavor.
• 3 tablespoons granulated sugar – For sweetness.
• ½ teaspoon cinnamon – Warm spice that complements the rhubarb.
• ⅓ cup cold butter, cut into cubes – Creates that classic crumb texture.

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare pie shell: Place crust in a 9-inch pie plate. Flute edges as desired and chill until ready to fill.
3. Mix the filling: In a large bowl, toss rhubarb with 3 tablespoons flour, ⅔ cup sugar, and lemon zest if using.
4. Fill the pie crust: Spoon rhubarb mixture into chilled crust. Sprinkle 1 tablespoon granulated sugar over top.
5. Make the crumble topping: In a medium bowl, combine ⅓ cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Top the pie: Sprinkle the crumble evenly over the rhubarb filling.
7. Bake for 45–55 minutes, or until filling is bubbly and crumble is golden brown. Cover edges with foil if they brown too quickly.
8. Cool completely: Let pie cool on a wire rack for at least 2 hours before slicing.

Serving and Storage Tips

• Serve warm or at room temperature with a scoop of vanilla ice cream or dollop of whipped cream.
• Perfect for brunch, dessert, or tea time.
• Store leftovers in the fridge covered loosely with foil or plastic wrap for up to 4 days.
• Freeze baked pie: Wrap well in plastic and foil, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat slices in the oven at 325°F for 10–15 minutes.

Helpful Notes

• No fresh rhubarb? Frozen rhubarb works too. Just thaw and drain it well.
• Add strawberries: Replace 1–2 cups of rhubarb with chopped fresh strawberries for a sweeter variation.
• Make mini pies: Use a muffin tin and cut pie dough into circles for personal-sized pies.
• For extra crunch: Add chopped nuts or oats to the crumble topping.
• Use a pie shield or foil to keep crust from overbrowning.

Frequently Asked Questions

1. Can I use frozen rhubarb?
   Yes! Just thaw it completely and pat dry to avoid a watery filling.
2. Can I make this pie gluten-free?
   Yes. Use a gluten-free pie crust and substitute almond or oat flour in the crumble.
3. How do I keep the crust from getting soggy?
   Sprinkle a tablespoon of flour or ground almonds on the bottom before adding filling.
4. What if my rhubarb is really sour?
   You can add an extra 2–3 tablespoons of sugar to balance the tartness.
5. Can I make this ahead of time?
   Definitely. It’s great the next day and even better with time to set.

Final Thoughts

This Rhubarb Crumble Pie is everything a rustic dessert should be — simple, seasonal, and made with love. With its vibrant fruit filling, crunchy topping, and tender crust, it brings out the best of rhubarb season in one delicious slice. Whether you’re new to rhubarb or a longtime fan, this pie is a must-bake. It might just become your springtime tradition too.