Rhubarb Crumb Pie is abundant with with fresh rhubarb. The filling has a tart-sweet flavor and beautiful pink color. The pie is finished with a crumb topping made with brown sugar and oats.
There’s a reason rhubarb is called the “pie plant”. Because it makes the best pies!! Although it’s almost impossible to choose a favorite pie (because all the pies are awesome) if I had to choose, Classic Rhubarb Pie would certainly be in the running.
On that note, since we can’t have too many rhubarb pie recipes, today I’ll share this lovely recipe for Rhubarb Crumb Pie. The crunchy, oaty topping is the perfect texture and flavor with the sweet/tart filling.
How to make Rhubarb Crumb Pie
- Toss the chopped rhubarb with the sugar to “macerate” for 1 hour.
- After 30 minutes the sugar has started to melt and some of the juices are released from the rhubarb.
- After 60 minutes a lot more juice has been release from the rhubarb.
- Add the cornstarch slurry to the boiling rhubarb juice. Precooking activates the starch to prevent runny pie filling.
- When the juice/cornstarch mixture comes to a boil, remove it from the heat and toss it with the rhubarb pieces.
- Pour the rhubarb into the pie shell, put the pie on a lined sheet pan for easier cleanup in case of boil overs.
- Crumble the oat topping over the filling, then bake.
Tips for making a great Rhubarb Crumb Pie:
- “Macerate” the chopped rhubarb with sugar to draw out the juices. When uncooked fruit is tossed with sugar, the sugar is drawn into the fruit and reinforces the cell walls. This helps the fruit maintain it’s shape while baking. The rhubarb will still soften, but it won’t become a total mush. Yes, “total mush” is a technical pastry term…
- The butter for the crumb topping should be slightly cool but a little pliable. If the butter is very cold it will be more difficult to cut it into the dry ingredients. If the butter is soft and melty, it will completely mix into the dry ingredients and you won’t get nice distinct clumps of crumb topping.
- Precook the rhubarb juice with the cornstarch to activate the cornstarch. This helps prevent runny pie filling.
- Place the pie on a sheet pan lined with aluminum foil or parchment. Because rhubarb has so much moisture, it will often boil over in the oven.
- Bake the pie until the fruit in the center of the pie is tender and the juices are bubbling.
- The pie is best the day it’s baked but can be stored at room temperature for several days.
I am obsessed with the unique flavor of rhubarb. You too? Here are a few more recipes for you to try:
- Rhubarb Meringue Tart
- Rhubarb Summer Pudding
- Rhubarb Crumb Cake
- Rhubarb Fritters
- Rhubarb Upside Down Cake
- Rhubarb Shortcakes
- Rhubarb Crumb Bars
- Rhubarb Sorbet
- Rhubarb Ice Cream
If you love this recipe as much as I do, please consider giving it a 5-star review.
Rhubarb Crumb Pie Recipe
- 2 ½ lbs rhubarb (cut into 1″ pieces)
- 16 oz granulated sugar (2 cups)
- 1 teaspoon lemon zest (finely grated)
- ¼ teaspoon table salt
- 1 ¾ oz corn starch (6 tablespoons)
- ½ recipe Perfect Pie Crust
- 5 oz all purpose flour (1 cup, see note)
- 3 oz old fashioned rolled oats (1 cup)
- 4 oz brown sugar (½ cup)
- 2 oz granulated sugar (¼ cup)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 6 oz unsalted butter (cool and slightly pliable)
- In a large bowl, combine 2 ½ lbs rhubarb, 16 oz granulated sugar 1 teaspoon lemon zest and ¼ teaspoon table salt. Toss to combine. Allow the fruit to macerate at room temperature for 1 hour.
- Roll the pie dough and line the bottom of a 9" pie plate. Trim the crust to even out the edges. Use your fingers or a fork to crimp the crust. Refrigerate until ready to bake. If working more than a couple hours ahead, wrap the pan to prevent the dough from drying out.
- Strain the rhubarb and collect the juice. Combine 1 ¾ oz corn starch with ¼ cup of the juice and whisk until smooth. Bring the remaining juice to a boil in a small saucepan. Whisk the cornstarch slurry into the boiling juices. Whisking constantly, cook the juice mixture until it is at a full boil and thickens to a pudding like consistency.
- Toss the thickened juice with the rhubarb slices. Preheat the oven to 350 °F. Line a sheet pan with parchment paper or aluminum foil.
- Remove the pie plate from the refrigerator and pour the filling into the pie plate. In the same bowl from the rhubarb, combine ¼ teaspoon table salt, 3 oz old fashioned rolled oats, 4 oz brown sugar, 2 oz granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon and ½ teaspoon vanilla extract. Whisk to combine the ingredients.
- Toss in 6 oz unsalted butter and mix with your fingers until the butter bits are no larger than a pea and the dough clumps together when squeezed. Crumble the topping evenly over the rhubarb filling.
- Set the pie onto the parchment lined baking sheet. Bake the pie on the bottom rack of the oven for about 1-1 1/2 hours. The filling is ready when the fruit in the center is tender and you can see the juices bubbling.
- Cool at least 2 hours to allow the filling to set before slicing. The pie will keep at room temperature for several days.
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