This yummy rhubarb crumble pie is my latest favorite dessert. Flaky, buttery pie crust is filled with tender rhubarb, flavored with fresh orange juice, warm cinnamon, and vanilla, flavors which bring out rhubarb’s naturally fruity side. The filling is bright red and holds its shape when cut (no watery pie here). And my classic buttery, sweet, crunchy crumble topping? It’s the perfect topping for the soft, juicy rhubarb filling.
I truly love rhubarb. I fell in love with it as an ingredient several years ago, and every year when spring arrives I add more rhubarb dessert recipes to the blog, such as this crumble pie, my easy rhubarb crumble and rhubarb crumb cake.
What Makes This Rhubarb Crumble Pie Special
- Buttery pie crust: This is one of the best pie doughs you’ll ever try. My perfectly buttery, flaky pie crust is tasty and reliable every time. I always get excited to make it and bake it!
- Mouthwatering tart rhubarb filling: I used the Flavor Bible to find flavors that go with rhubarb and picked orange juice, vanilla extract, and warm cinnamon for this pie. I love the combination of the tart filling with the slight hint of orange and spice. The orange juice adds a bright citrusy sweetness that complements the rhubarb and mellows its tartness.
- Easy crumble topping: I love crumble topping, and my buttery, sweet crumble topping sets this pie apart. I use it on many of my fruit pie recipes, such as Marionberry crumble pie and apple caramel pie, because it’s so good. Here, it goes perfectly with the sweet, soft rhubarb filling and adds a nice crunch in every bite.
Tips for Successfully Making This Pie
If this is your first time making pie, with homemade pie crust, a crumble pie is a great place to start. I tested this recipe to ensure a deliciously tart filling that holds its shape for the most beautiful slice of pie. Here are my top tips to ensure your success.
- Follow the directions for my homemade pie dough. If this is the first time making pie dough, read through the pie dough blog post and recipe card before starting this recipe. I provide process shots, tips, and a troubleshooting section to help you make pie dough successfully.
- Let the pie cool completely. You may be tempted to cut it while it's still warm, but don't do it! Wait for the pie to cool completely because the filling still needs time to set and thicken properly. When the pie comes out of the oven, the rhubarb juices and tapioca are still hot and liquid. As the pie cools, the juices thicken and set, which will help the pie hold its shape when you cut it. If you cut the pie while it's still hot, you'll end up with pie soup.
- Use a metal pie plate. Not glass, not ceramic, but metal is my recommendation to get that golden brown bottom crust. I've baked with glass and ceramic which can work (sometimes), but metal pie plates will give you the best and most consistent results.
Key Rhubarb Pie Ingredients
Every ingredient in this rhubarb pie counts, but these are the main ingredients that guarantee a flavorful fruit pie that holds it shape when it's finally sliced.
- Fresh Rhubarb. It's important to use fresh, tender red rhubarb stalks. They will have the best flavor and produce a bright red filling. Avoid stalks that feel woody or overly green. The stalks should have a slight shine, which indicates there is still a lot of moisture in the rhubarb.
- Tapioca Flour. Finely ground tapioca flour works best for this pie because it creates a thick, sliceable filling and stays clear when cooked, giving the pie a prettier finish. Make sure to bake the pie long enough to fully cook the tapioca.
- Orange Juice: Use fresh-squeezed orange juice if you can. Don’t add orange zest, because it's more potent and can be too overpowering in the filling.
- Homemade Pie Crust: Yes, you can make this pie with store-bought pie crust, but my all-butter pie dough recipe (with my proven technique for creating layers of flakiness) is way better. You get a flaky crust that is buttery and tender. Plus, you'll impress yourself with how good it turns out.
How to Make Rhubarb Crumble Pie
Step 1: Make the pie dough according to the instructions for my all-butter pie crust. Use the ingredient list for the single crust pie.
Step 2: Line the pie dish with the pie dough, folding the dough under so the edge of the dough lines up with the rim of the pie plate. Refrigerate the dough for at least 2 hours.
Step 3: Make the crumble topping and store it in the refrigerator for at least an hour.
Step 4: Chop the rhubarb and add pieces to the bowl, weighing as you go, until you reach about 2 pounds. Add orange juice and vanilla, and toss to coat.
Step 5: Add the sugar-tapioca mix, stir gently, and let sit for 30 minutes to help dissolve the tapioca flour.
Step 6: Spoon the filling into the prepared pie dish.
Step 7: Cover all the filling with the crumble topping.
Step 8: Place the pie on a hot baking sheet and bake for 15 minutes. Without opening the oven, lower the heat to 350°F and bake for 30–40 more minutes, until the filling bubbles and the crust is golden.
Step 9: Let the pie cool completely on a wire rack before slicing. I know it’s hard to wait, but trust me, it’s worth it!
Serving Ideas For This Rhubarb Pie
This sweet and tart dessert doesn’t need much; it’s delicious as it is. I love serving it with a dollop of good vanilla ice cream. The flavor of a rich vanilla ice cream is perfect with the tart filling of the rhubarb. It makes for a comforting fruity treat.
Did you make this rhubarb pie? If so, please leave a rating and a comment below.
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Flaky Rhubarb Crumble Pie for Spring Baking
Ingredients
All-Butter Pie Crust
- All-Butter Pie Dough, Single Crust
Crumble Topping
- 1 cup (125 grams) unbleached all-purpose flour
- 3/4 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter cold
- 1/3 cup (67 grams) packed light brown sugar
Rhubarb Filling
- 2 pounds (908 grams) rhubarb sliced into 1-inch pieces
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons pure vanilla extract
- 1-1/3 cups (267 grams) granulated sugar
- 4 tablespoons (36 grams) finely ground tapioca flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- This recipe makes a 9-inch, 1-1/2-inch deep pie.
Make the Pie Dough
- Make the pie dough according to this recipe. Wrap the dough in plastic wrap and store in the refrigerator for at least 45 minutes and up to 2 days. While the pie dough is chilling make the crumble.
- Before making the filling roll out and shape the pie dough. Generously flour your work surface. Roll the dough out with a rolling pin to a 12-13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 1-inch past the edge.
- Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the edges of the dough. Refrigerate the dough in the pie plate for at least 1 hour.
Make the Crumble Topping
- Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
- Place the flour, and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
- Use the pastry blender to cut the butter into the flour mixture, until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.
- Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large bread crumbs. Refrigerate the crumble for 60 minutes or place it in the freezer for 30 minutes.
- The crumble can be made up to one week in advance and refrigerated until ready to use.
Make the Rhubarb Filling
- Whisk together the granulated sugar, tapioca flour, cinnamon, and salt in a medium-sized bowl. Set it aside.
- Wash the rhubarb stalks. Place a large mixing bowl on a kitchen scale. Cut off the ends and slice the rhubarb into 1/2-inch pieces. Add pieces to the bowl, weighing as you go, until you reach about 2 pounds. Add the orange juice and vanilla extract and toss the ingredients together.
- Add the sugar tapioca mixture, fold the ingredients together, and let it sit for 30 minutes to start dissolving the tapioca flour and draw some of the liquid from the rhubarb. This step is called maceration and will help insure the tapioca cooks completely.
Preheat the Oven
- While the rhubarb is macerating preheat the oven to 400°F and place a half baking sheet in the oven. The baking sheet catches any drips from the pie. Putting the prepared pie on a hot baking sheet will help ensure a brown bottom crust.
Bake the Pie
- Remove the prepared pie dough from the refrigerator. Spoon the rhubarb into the prepared pie shell. Remove the crumble from the refrigerator and spread it evenly over the rhubarb. Take small handfuls of crumble, lightly press together, then break into irregular chunks as you distribute evenly over the rhubarb.
- Place the pie on top of the hot baking sheet. Bake for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake for another 30-40 minutes until you see the filling bubbling up around the edges of the pie and occasionally breaking through the crumble in various places. The edges of the pie crust will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges.
- Remove the pie from the oven and place it on a wire cooling rack. Let it cool until room temperature before slicing and serving.
Storing the Pie
- You can store this pie at room temperature in a covered container for up to 2 days, but if it’s warm, I recommend one day. The pie is best eaten while the crumble topping is still a little crisp, and I recommend rewarming the oven instead of a microwave. Store in the refrigerator for up to 3 days covered with foil.
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