Healthy Rhubarb Crumble Pie

Here is my tried-and-true rhubarb crumble pie recipe, featuring a simple homemade crust, tangy fresh rhubarb filling, and a buttery brown sugar crumble topping that bakes up perfectly every time.

This rhubarb pie has become my go-to dessert during spring when rhubarb is in season. I always make an extra one to share with neighbors because everyone seems to ask for it. There’s something so comforting about a warm piece of rhubarb pie with a scoop of vanilla ice cream, don’t you think?

What Kind of Rhubarb Should I Use?

For the best rhubarb pie, look for stalks that are firm and crisp, with a bright pink to deep red color – though color isn’t actually an indicator of ripeness or sweetness. The thinner stalks tend to be more tender and less stringy than thicker ones, making them perfect for baking into pies. Fresh rhubarb is available in spring and early summer, but frozen rhubarb works just as well in this recipe – just thaw and drain it first to prevent your pie from becoming too watery. When picking fresh rhubarb, avoid stalks that are limp, split, or have brown spots, and remember to discard any leaves since they’re not edible.

Options for Substitutions

This classic rhubarb pie is pretty adaptable – here’s what you can switch up:

• Pre-made pie crust: While a pre-made crust saves time, you can definitely use your favorite homemade pie crust recipe instead. In a pinch, you can even use a graham cracker crust for a different twist.
• Fresh rhubarb: Can’t find fresh rhubarb? Frozen rhubarb works just as well – just thaw and drain it first. You might need to add an extra tablespoon of flour to account for the extra moisture.
• All-purpose flour: For the filling and crumble, you can swap in whole wheat flour or gluten-free flour blend (like Bob’s Red Mill 1-to-1) – just keep the measurements the same.
• Brown sugar: No brown sugar? Mix regular sugar with a teaspoon of molasses. Or just use all granulated sugar, though you’ll miss some of that caramel-like flavor in the crumble.
• Butter: For the crumble topping, you can use margarine or coconut oil instead of butter. Just make sure it’s cold when you mix it in.
• Cinnamon: Feel free to skip it or try other spices like nutmeg or cardamom – about 1/4 teaspoon would do the trick.

Watch Out for These Mistakes While Baking

The biggest challenge when making rhubarb pie is dealing with excess moisture – rhubarb releases a lot of liquid during baking, which can lead to a soggy bottom crust if you don’t toss the chopped rhubarb with flour before adding it to the pie shell.

Temperature control is crucial for the perfect crumble topping – using butter that’s too warm will give you a paste instead of those desirable crumbly bits, so keep your butter in the fridge until the last possible moment and use your fingertips (not your whole hands) to work it into the dry ingredients.

Many bakers make the mistake of cutting their rhubarb pieces too small or uneven – aim for chunks about 1/2 inch in size to ensure they hold their shape while cooking and create a consistent texture throughout the pie.

For the best results, let the pie cool completely (at least 3 hours) before slicing, as this allows the filling to set properly and prevents a runny mess when serving.

What to Serve With Rhubarb Crumble Pie?

This tart and sweet pie practically begs for something creamy to balance out its flavors! A scoop of vanilla ice cream is the most popular choice – it melts slightly into the warm pie and creates the perfect bite every time. If you’re not in the mood for ice cream, a dollop of freshly whipped cream or even a pour of cold heavy cream works wonderfully too. For a morning or afternoon treat, serve your pie with a hot cup of coffee or tea, which helps cut through the richness of the buttery crumble topping.

Storage Instructions

Keep Fresh: Your rhubarb crumble pie will stay good in the fridge for up to 4 days. Just cover it loosely with foil or plastic wrap once it’s completely cool. The crumble topping might soften a bit in the fridge, but it’ll still taste great!

Freeze: If you want to save some for later, this pie freezes really well for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. I like to place it in a large freezer bag for extra protection against freezer burn.

Serve Later: When you’re ready to enjoy your frozen pie, thaw it overnight in the refrigerator. For that fresh-baked taste, pop it in a 350°F oven for about 15-20 minutes to warm it up and crisp the topping. The filling might be a bit more liquid-y after freezing, but that’s totally normal!

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 150-160 g

Ingredients

For the crust:

• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 1 premade pie crust (Pillsbury is a reliable option)

For the filling:

• 5 cups diced rhubarb
• 2/3 cup granulated sugar
• 5 tbsp all-purpose flour
• zest of 1 lemon (freshly zested for best flavor)

For the crumble topping:

• 3 tbsp packed brown sugar (dark brown sugar for more molasses flavor)
• 1/3 cup chilled butter (I prefer Kerrygold unsalted butter for this)
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 3 tbsp granulated sugar

Step 1: Prepare the Oven and Pie Crust

Preheat your oven to 425°F.

Line a pie plate with a single pie crust and crimp the edges to give the pie a nice finished look.

In a small bowl, mix together 1 tablespoon of flour and 1 tablespoon of sugar.

Sprinkle this mixture evenly over the bottom of the pie crust to help prevent a soggy bottom.

Step 2: Prepare the Rhubarb Filling

In a large bowl, combine the chopped rhubarb, ⅔ cup of sugar, the remaining flour (from the dry ingredients not used earlier), and optional lemon zest for added flavor.

Gently stir until everything is well combined.

Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.

Step 3: Make the Crumble Topping

To make the crumble topping, take a medium-sized bowl and mix together flour, brown sugar, white sugar, and ground cinnamon.

Add cold butter to the mixture and cut it in using a pastry cutter or fork until it resembles coarse crumbs.

Ensure that the butter is well-distributed throughout the mixture.

Sprinkle the crumble topping evenly over the rhubarb filling in the pie crust.

Step 4: Bake the Pie

Place the pie on the bottom rack of the preheated oven.

Bake at 425°F for 15 minutes to set the crust.

Then, reduce the oven temperature to 350°F and continue baking for an additional 45 minutes.

Bake until the filling is bubbly and the topping is a beautiful golden brown.

Step 5: Cool and Serve

Once the pie has finished baking, remove it from the oven and allow it to cool completely before serving.

This gives the filling time to set properly.

Slice, serve, and enjoy your delicious rhubarb pie with crumble topping!