Fresh Rhubarb Pie with Crumb Topping

This homemade Rhubarb pie was passed down from my Mother-in-law along with her delicious and easy flaky pie crust recipe. This sweet and tangy Rhubarb pie is a mouth-wateringly sweet and tangy treat, especially when topped with vanilla ice cream! This rhubarb pie is made without strawberries, but trust me, it is just as delicious! If you love Amish style pies like this fresh Rhubarb pie, you may also enjoy Amish Coconut Cream pie, Amish Chicken Pot Pie, or Amish Pumpkin Custard Pie.

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Fresh Rhubarb Pie

marilynpeight

This sweet and tangy rhubarb pie is an easy family favorite! The perfect summertime treat.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1 9 inch pie crust

Rhubarb Filling:

• 2 eggs beaten
• 1 1/2 cups granulated sugar
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons vanilla extract
• 3 cups chopped fresh rhubarb

Crumb topping:

• 3/4 cup all purpose flour
• 1/3 cup brown sugar
• 3 tablespoons butter melted
• 1/3 teaspoon baking soda
• 1/3 teaspoon baking powder

Instructions

 

Preheat oven to 350 degrees.

• Prepare pie crust according to Easy Flaky Pie crust recipe instructions, you will only need around 1/3 of the pie crust recipe (you can also make a full batch and freeze the remaining crusts for a later date).
• In a medium sized bowl, whisk together the eggs, sugar, flour and vanilla extract until well combined. Fold in the chopped rhubarb, then pour into the prepared pie crust, smoothing over with a spoon or spatula if needed.
• In a separate bowl, combine flour, brown sugar, baking soda and baking powder, then add the melted butter and combine until loose crumbs form.
• Sprinkle crumb topping over the pie filling, then bake the pie in preheated oven for 40-50 minutes until the crust and crumb topping has turned a golden color. Cool, then serve with ice cream (optional) and enjoy!

Notes

If you prefer a more tangy than sweet rhubarb pie, you can add less sugar to the rhubarb filling. 

Additional notes and step by step photos below. 

Keyword Rhubarb, pie, crumb topping, Easy

Tried this recipe?Let us know how it was!

Equipment needed for this Rhubarb Pie with Crumb Topping:

• Pie plate I like to use a glass 9 inch pie plate for this rhubarb pie. Glass pie plates make it easier to check the sides and bottom of the pie for doneness.
• Mixing bowls Stainless steel mixing bowls are my go-to for mixing up the filling and crumb topping for this rhubarb pie.
• Whisk A whisk is useful for combining the eggs, flour, sugar and vanilla extract for the filling.
• Cutting board I like to use my plastic, dish washer friendly, cutting board for chopping up the rhubarb on.

A special Thank You, to my Mother-in-law for introducing me to this delicious Rhubarb Pie, and for allowing me to share it with all of you!

Ingredients needed for this Rhubarb pie with Crumb topping: Sugar, butter, eggs, flour, vanilla extract, baking soda, baking powder, chopped fresh rhubarb and brown sugar.

Easy Flaky pie crust this pie crust is an easy no fail recipe and I love how flaky it is! I definitely recommend pairing this rhubarb pie with crumb topping with this homemade pie crust. If you are in a hurry, a refrigerated store bought pie crust works too.

Step 1-2: Prepare the pie crust as directed in the recipe. Place into a 9 inch pie plate and flute the edges, then set aside for now (no need to par bake the pie crust for this rhubarb pie). Combine the eggs, sugar, flour and vanilla extract, then fold in the rhubarb.

Step 2 continued: Spoon the rhubarb filling into the prepared pie crust, then spread evenly with a spoon or a spatula.

Step 3: Gently hand mix the crumb topping ingredients until only coarse crumbs remain.

Step 4: Sprinkle the crumb topping onto the pie crust, ensuring the pie filling is evenly covered.

Step 4 continued: Bake the rhubarb pie in the preheated oven for 40-50 minutes until the crust is golden and the topping has lightly browned. Allow to cool before cutting.

Serve and enjoy!

Storage:

Keep this rhubarb pie refrigerated for up to 5 days. Do not keep at room temperature as the rhubarb is quick to turn moldy and sour if left exposed to warmer temperatures.

Fresh Rhubarb Pie is one of my favorite parts of summer and my faithful little rhubarb patch gives enough rhubarb for one or two pies each year, which is the perfect amount for a small family like mine!
I like to make a full batch of pie crusts and save the extra crusts for strawberry pie. My strawberries are peeking through and should be ripening in a week or two, Yum!!

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