Best 9 Crumb Top Rhubarb Pie Recipes

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Indulge in a culinary delight with our tantalizing Crumb Top Rhubarb Pie, a harmonious blend of tart rhubarb and sweet crumble topping, wrapped in a flaky, golden crust. This classic dessert, originating from the farmlands of North America, has captivated taste buds for generations. Rhubarb, with its vibrant red stalks and tangy flavor, takes center stage, while the crumble topping, a combination of oats, flour, sugar, and butter, adds a delightful textural contrast and irresistible crunch. Discover the secrets behind this timeless treat, as we guide you through the step-by-step process of crafting the perfect Crumb Top Rhubarb Pie, from preparing the rhubarb filling to achieving that delectable crumble topping. Along the way, uncover variations and additional recipes to tantalize your sweet cravings, including a delectable Rhubarb Custard Pie, a refreshing Rhubarb Cream Cheese Bars, and a unique Rhubarb Upside-Down Cake. Prepare to embark on a culinary journey that will leave you craving more of this classic dessert.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH RHUBARB PIE WITH CRUMBLE TOPPING



Fresh Rhubarb Pie with Crumble Topping image

A delightful fresh rhubarb pie with a buttery sweet crumble top. Serve with ice cream for the best summer dessert!

Provided by Nellie

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

1 prepared pie shell
1 cup sugar
2 tablespoons flour
1 egg
1/2 teaspoon vanilla
2 cups rhubarb, cut into 1 inch pieces
3/4 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1/3 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Beat together the sugar, 2 tbsp flour, egg, and vanilla in a large bowl.
  • Stir in the cut rhubarb.
  • Pour into the unbaked pie crust.

RHUBARB PIE WITH CRUMBLE TOPPING



Rhubarb Pie with Crumble Topping image

Follow our step-by-step, photo illustrated recipe for making this delicious Rhubarb Pie. No Strawberries are included, and we use a Crumble Topping as opposed to a regular top crust. We'll also share our review of the OXO Greensaver produce keepers, and the story behind making our pie. A printable recipe is also included.

Provided by Steve Gordon

Categories     Desserts

Time 1h30m

Number Of Ingredients 14

1 prepared Pie Crust, see our recipe
4 cups Rhubarb, sliced
1 cup Sugar
6 Tablespoons Flour
½ teaspoon Vanilla Extract
½ teaspoon Salt
3 Tablespoons Butter, melted.
½ cup All Purpose Flour
½ cup Light Brown Sugar, lightly packed
¼ cup Old Fashioned Oats
¼ teaspoon Nutmeg
½ teaspoon Ground Cinnamon
¼ teaspoon Salt
4 Tablespoons Unsalted Butter, cubed into small pieces

Steps:

  • Prepare pie crust in dish, place in refrigerator to chill until needed.
  • Trim ends from rhubarb, rinse under cold water, slice into ½ inch slices.
  • Place the sliced rhubarb in a large mixing bowl.
  • Add sugar.
  • Add flour.
  • Add vanilla extract.
  • Add salt.
  • Toss all ingredients until rhubarb is well coated. Set aside.
  • (Note: We'll add the melted butter when we assemble the pie.)

CRUMB-TOP RHUBARB CUSTARD PIE



Crumb-Top Rhubarb Custard Pie image

Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.

Provided by Karen

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 unbaked 10-inch pie shell
2 slightly beaten eggs
3 cups diced rhubarb
1 ½ cups white sugar
½ cup milk
1 teaspoon cornstarch
¼ teaspoon nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup margarine

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
  • Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
  • Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 51 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 208.2 mg, Sugar 34.9 g

OLD FASHIONED RHUBARB PIE WITH CRUMB TOPPING



Old Fashioned Rhubarb Pie with Crumb Topping image

Perfectly tart and not too sweet Rhubarb Strawberry Pie with crumb topping.

Provided by Hilda Sterner

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

1 Pillsbury pie crust
1 egg ((optional))
3 cups chopped rhubarb
3 cups chopped strawberries
1 cup granulated sugar
1 tsp vanilla extract
½ orange zested, plus 1 Tbsp juice
½ tsp salt
¼ cup tapioca
¾ cup all-purpose flour
¾ cup brown sugar
¼ tsp sea salt
½ tsp cinnamon powder
6 tbsp unsalted butter

Steps:

  • Form pie crust into a 9-inch pie plate and flute the edges. Whisk egg and brush over the pastry to form a barrier between the crust and the pie juices.
  • Chop rhubarb into ½-inch pieces and slice strawberries in half or quarters (depending on their size). Place the chopped fruit into a large bowl. Add sugar, vanilla, orange zest (and juice), salt, and tapioca. Stir to combine and set aside for 15 minutes while you work on the crumb topping.

Nutrition Facts : ServingSize 1 slice, Calories 230 kcal, Carbohydrate 42 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 33 mg, Sodium 170 mg, Fiber 2 g, Sugar 33 g

CRUMB-TOPPED STRAWBERRY RHUBARB PIE



Crumb-Topped Strawberry Rhubarb Pie image

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.

Provided by JessKnight

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup chilled butter
2 tablespoons cold water, or more as needed
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
⅓ cup chopped pecans
1 cup all-purpose flour
⅔ cup white sugar
⅓ cup chilled butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  • Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  • Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  • Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g

STRAWBERRY/RHUBARB CRUMB PIE



Strawberry/Rhubarb Crumb Pie image

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

RHUBARB CRUMBLE PIE



Rhubarb Crumble Pie image

This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

Provided by CountryLady

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
4 cups chopped rhubarb
1 (9 inch) unbaked pastry shells
2 tablespoons butter

Steps:

  • Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
  • Set aside.
  • PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
  • Add rhubarb& toss to coat.
  • Scrape into pie shell& dot with butter.
  • Sprinkle topping evenly over filling.
  • Bake in the bottom third of a preheated 425F oven for 10 minutes.
  • Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
  • Remove from oven& cool on a rack.

Nutrition Facts : Calories 437.3, Fat 18.9, SaturatedFat 8.8, Cholesterol 51.2, Sodium 243.6, Carbohydrate 64.4, Fiber 2.3, Sugar 40.9, Protein 4.3

RHUBARB PIE



Rhubarb Pie image

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Number Of Ingredients 7

Pie Dough
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping

Steps:

  • Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
  • Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
  • Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
  • Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

DEEP-DISH RHUBARB PIE WITH CRUMB TOPPING



Deep-Dish Rhubarb Pie with Crumb Topping image

Categories     Fruit     Vegetable     Dessert     Bake     Easter     Quick & Easy     Strawberry     Oat     Vanilla     Spring     Family Reunion     Rhubarb     Cinnamon     Potluck     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 24

Crust
1 1/2 cups plus 1 tablespoon all purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon (generous) cinnamon
Pinch of salt
7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 1/2 tablespoons solid vegetable shortening
3/4 teaspoon vanilla extract
2 tablespoons (about) ice water
1 egg, beaten to blend (glaze)
2 tablespoons rolled oats
Topping
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling
3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
2 1-pint baskets strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

Steps:

  • For crust:
  • Blend first 4 ingredients in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.)
  • Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.)
  • Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely.
  • For topping:
  • Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.
  • For filling:
  • Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.
  • Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

Tips:

  • Choose the right rhubarb: Look for rhubarb stalks that are firm and have a deep red color. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and cut them into 1-inch pieces. If you are using frozen rhubarb, thaw it completely before using.
  • Use a good quality pie crust: You can either make your own pie crust or use a store-bought one. If you are using a store-bought crust, be sure to thaw it completely before using.
  • Don't overfill the pie: The rhubarb filling should only come up to the top of the pie crust. If you overfill the pie, the filling will bubble over and make a mess.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This usually takes about 45 minutes to 1 hour.
  • Let the pie cool before serving: This will allow the filling to set and the flavors to develop.

Conclusion:

Rhubarb crumble pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and crispy crumb topping, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and satisfying dessert, give this rhubarb crumble pie a try.

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