Rhubarb Pie with Crumble Topping

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We have been blessed with another year of fantastic rhubarb.

Last year, I made rhubarb cake (twice), gave some of the rhubarb to my grandma and saved the rest.

You can find last year’s rhubarb cake recipe here:


This year, my grandma said I had to try a rhubarb pie. Unfortunately, I didn’t have her recipe, so I used several different recipes to make these.

This recipe will make two pies.

Ingredients for Pie Filling:

– 2 c. rhubarb

– 1.5 c. sugar

– 3 T. flour

– 1 egg

– 1 t. vanilla

– 2 pie crusts (Due to COVID19 and groceries being delivered, I ended up with the wrong premise pie crust – only the bottom and a deep dish.)

Ingredients for Crumble Topping:

– 12 T. unsalted butter

– 1/3 c. of brown sugar

– 1/3 c. of white sugar

– 1.5 c. of all-purpose flour

Directions for Pie Filling:

1. Preheat the oven to 425 F.

2. Wash the rhubarb and cut into pieces roughly 3/4 inch (or smaller) until you have 2 cups total.

3. Add the 1.5 c. of sugar and 3 T. of flour to the rhubarb and mix.

4. Whisk the egg and vanilla (1 t.) is a separate bowl.

5. Combine the two mixtures together.

6. I cheated and bought premade pie crust, so all I had left to do was to add the filling and make a topping (since I bought the wrong premise crust).

This is what the pie filling will look like.

Directions for Crumble Topping:

1. Cut the 12 T. of unsalted butter into smaller pieces (or grate).

2. Add 1/3 c. of brown sugar and 1/3 c. of white sugar into the butter.

3. Add 1.5 c. of flour and mix until you create a crumbly mixture. You may use a pastry cutter, or you may mix by hand.

Here’s a pastry cutter with great reviews:


4. Spread evenly across the top of the two pies. (I didn’t have quite enough, so I made too much and used the leftover for rhubarb muffins. Rhubarb muffins here: https://royalechristine.com/2020/05/16/rhubarb-muffins-with-crumble-topping/)

I feel like I mixed it too well – not quite crumbly.

So I kept it a bit more crumbly to see if there was a difference.

Baking Directions:

1. At 425 F, bake for 15 minutes.

2. Reduce the heat to 350 F, bake for 45 minutes.

If you are able, let the pie sit for an hour before serving. That didn’t happen in our house!

Also, the edges of the pies were a little dry, so I wish I had either wrapped the edges in tinfoil, or I had these cool crust shields!

You can find them here:


Enjoy your rhubarb pie!

Of course, don’t forget to make the rhubarb muffins, too!


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3 Replies to “Rhubarb Pie with Crumble Topping”

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