Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch pie)
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes (plus cooling)

Quick Ingredients

1 unbaked 9-inch pie crust, chilled (store-bought or homemade)
6 cups sliced rhubarb (about 1 1/2 lb / 680 g, trimmed)
1 1/4 cups (250 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 tsp fine salt
1 tsp vanilla extract
1 tsp finely grated orange or lemon zest
1 tbsp orange or lemon juice
1 cup (125 g) all-purpose flour
1/2 cup (100 g) packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp fine salt
8 tbsp (113 g) unsalted butter, melted and slightly cooled
Optional: 1/2 cup (40 g) rolled oats or chopped nuts for the crumb

Do This

1. Preheat oven to 400°F (200°C). Place a foil-lined baking sheet on the lower-middle rack to catch drips.
2. Make crumb: Stir flour, brown sugar, cinnamon, and salt. Add melted butter and mix until large clumps form. Chill while you prep filling.
3. Toss rhubarb with sugar, cornstarch, salt, vanilla, zest, and juice until evenly coated.
4. Place chilled pie crust in a 9-inch pie plate. Pour in rhubarb filling and spread into an even mound.
5. Scatter crumb topping evenly over filling, squeezing some into big clumps.
6. Bake 20 minutes at 400°F (200°C), then reduce to 350°F (175°C) and bake 30–35 minutes more, until the filling is thickly bubbling and the crumb is deep golden. Cool at least 3 hours before slicing. Serve with softly whipped cream or vanilla ice cream.

Why You’ll Love This Recipe

Bright, tart rhubarb bubbles up under a thick, buttery crumb topping for the perfect sweet-tangy balance.
The simple crumb topping is quicker than a lattice crust but gives you lots of crunchy, golden texture.
Uses basic pantry ingredients and works with fresh or frozen rhubarb.
Perfect make-ahead dessert: it slices more cleanly and tastes even better after it rests.

Grocery List

Produce: 1 1/2 lb fresh rhubarb (or frozen sliced rhubarb), 1 orange or lemon (for zest and juice).
Dairy: Unsalted butter, heavy cream or vanilla ice cream for serving (optional).
Pantry: 1 unbaked 9-inch pie crust (or ingredients for your favorite crust), all-purpose flour, granulated sugar, light brown sugar, cornstarch, ground cinnamon, vanilla extract, fine salt, rolled oats or chopped nuts (optional).

Full Ingredients

Pie Crust

1 unbaked 9-inch pie crust, fitted into a pie plate and well chilled (store-bought or your favorite homemade single crust)

Rhubarb Filling

6 cups sliced rhubarb (1/2-inch pieces; about 1 1/2 lb / 680 g trimmed)
1 1/4 cups (250 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 tsp fine salt
1 tsp vanilla extract
1 tsp finely grated orange or lemon zest
1 tbsp orange or lemon juice

Crumb Topping

1 cup (125 g) all-purpose flour
1/2 cup (100 g) packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp fine salt
8 tbsp (113 g, 1 stick) unsalted butter, melted and slightly cooled
Optional: 1/2 cup (40 g) old-fashioned rolled oats or finely chopped nuts (pecans or almonds) for extra crunch

To Serve (Optional)

Softly whipped cream or vanilla ice cream

Step-by-Step Instructions

Step 1: Prep your pan and oven

Place your chilled unbaked pie crust into a 9-inch pie plate if it is not already in one. Crimp or flute the edges as desired, then place the crust in the refrigerator to stay cold while you prepare the filling and topping.

Position an oven rack in the lower-middle of your oven. Line a rimmed baking sheet with foil (to catch any juices) and place it on the rack. Preheat the oven to 400°F (200°C).

Step 2: Make the crumb topping

In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt, breaking up any sugar lumps with your fingers or a fork.

Pour in the melted, slightly cooled butter. Stir with a fork until all the flour is moistened and the mixture forms clumps. If using oats or nuts, fold them in now. Use your fingers to squeeze parts of the mixture into bigger clumps for a rustic crumble texture.

Refrigerate the crumb topping while you prepare the filling. Chilling helps it stay chunky and bake up extra crisp.

Step 3: Prep the rhubarb

Wash the rhubarb stalks and pat them dry. Trim off and discard any leaves (they are not edible) and any dry ends. Slice the stalks into 1/2-inch pieces until you have 6 cups.

If you are using frozen rhubarb, thaw it completely in a colander, then pat dry with paper towels before measuring. This keeps the filling from becoming too watery.

Step 4: Mix the rhubarb filling

In a large mixing bowl, combine the sliced rhubarb, granulated sugar, cornstarch, and salt. Toss until the rhubarb is evenly coated and you do not see any pockets of dry cornstarch.

Sprinkle in the vanilla extract, citrus zest, and citrus juice. Toss again. The mixture will start to look a bit syrupy as the sugar draws out some of the rhubarb’s juices—this is exactly what you want.

Step 5: Fill the pie crust

Take the chilled pie crust out of the refrigerator. Give the rhubarb filling a final stir, then pour it into the crust, scraping out any sugary juices from the bowl.

Spread the filling into an even layer and gently mound it slightly higher in the center. Rhubarb cooks down as it bakes, so a little height in the middle helps the finished pie look full.

Step 6: Add the crumb topping

Remove the chilled crumb topping from the refrigerator. Using your fingers, scatter it evenly over the rhubarb filling. Try to cover most of the surface, but leave a few small gaps so steam can escape.

Squeeze some of the crumb mixture into larger pieces for those bakery-style crunchy chunks; let some stay sandy for contrast. Place the assembled pie on the preheated, foil-lined baking sheet in the oven.

Step 7: Bake until bubbling and golden

Bake the pie at 400°F (200°C) for 20 minutes. Then, without opening the oven for long, reduce the oven temperature to 350°F (175°C) and continue baking for 30–35 minutes.

The pie is done when the crumb topping is deep golden brown and you can see the filling thickly bubbling through the gaps in the topping, especially near the center. This visible bubbling is important; it means the cornstarch has fully activated and the filling will set.

If the edges of the crust or the top of the crumbs are browning too quickly at any point, tent loosely with foil or add a pie shield and continue baking.

Step 8: Cool completely and serve

Carefully remove the pie from the oven and place it on a cooling rack. Let it cool for at least 3 hours, preferably longer, so the filling can thicken and slice cleanly. The pie will still be slightly warm and wonderfully aromatic.

Just before serving, cut into wedges with a sharp knife. Serve plain, or add a generous scoop of vanilla ice cream or a cloud of softly whipped cream to balance the tangy rhubarb and enhance the buttery crumb.

Pro Tips

Keep everything cold for a better crust. If you are making your own crust, chill it thoroughly before filling. A cold crust going into a hot oven means flakier layers and less risk of sogginess.
Use a hot baking sheet. Preheating the foil-lined baking sheet helps set the bottom crust quickly and also catches any overflowing juices.
Do not skip the bubbling test. Even if the top looks done, wait until the filling is visibly bubbling in the center. Underbaked rhubarb pies can be soupy.
Adjust sweetness to taste. Very young, tender rhubarb can be less tart; very mature stalks can be more intense. If you know you prefer a sweeter dessert, add an extra 2–3 tbsp sugar to the filling.
Let it rest. The longer you cool the pie (even overnight), the cleaner the slices will be, and the flavors will meld beautifully. You can always rewarm individual slices.

Variations

Strawberry-Rhubarb Crumb Pie: Replace 2 cups of the rhubarb with 2 cups sliced strawberries. Because strawberries are juicy, increase the cornstarch to 1/3 cup (about 40 g) to compensate.
Ginger-Orange Rhubarb Pie: Add 1–2 tsp finely grated fresh ginger or 1/2 tsp ground ginger to the filling, and use orange zest and juice. The warm spice and citrus make the rhubarb flavor pop.
Oat and Nut Crumble Topping: Stir 1/2 cup rolled oats and 1/3 cup chopped pecans or almonds into the crumb mixture for extra texture and a nutty flavor that pairs beautifully with the tart fruit.

Storage & Make-Ahead

Let the pie cool completely before storing. It can be kept, loosely covered, at cool room temperature for up to 1 day. For longer storage, cover well and refrigerate for up to 4 days.

To freeze, wrap individual slices tightly in plastic wrap, then place them in an airtight container or freezer bag and freeze for up to 2 months. Reheat from chilled in a 325°F (165°C) oven for 10–15 minutes, or from frozen for 20–25 minutes, until warmed through and the crumb has re-crisped. You can also gently warm a slice in the microwave for 20–30 seconds, though the topping will be softer.

For a make-ahead option, you can prepare the crumb topping and refrigerate it for up to 3 days, and you can trim and slice the rhubarb up to 1 day in advance. Assemble and bake the pie the day before serving, then let it cool and store at room temperature. Rewarm slices briefly if you like them slightly warm.

Nutrition (per serving)

Approximate values for 1 of 8 slices (without ice cream or whipped cream): about 450 calories; 20 g fat; 62 g carbohydrates; 3 g protein; 2 g fiber; 32 g sugars; 260 mg sodium. These numbers are estimates and will vary based on the exact crust used and any ingredient substitutions.

Rhubarb Crumb Pie with Buttery Crunch Topping