Rhubarb Crumble Pie

Rhubarb Crumble Pie

50

"A bit of oats, cinnamon, and rhubarb make for a scrumptious crumble pie!"
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Ingredients

1 h 10 m servings 290 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.
  3. Bake for 40 minutes in the preheated oven, until rhubarb is tender.

Reviews

50
  1. 53 Ratings

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Most helpful positive review

This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really cri...

Most helpful critical review

I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter f...

This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really cri...

For my first attempt at making anything with rhubarb, I'd say this recipe was the easiest. Just an FYI though....I suggest baking the pie shell a bit before you put in the ingredients so that y...

This was a great recipe and the crumble is supertasty. I would double the filling if I made it again as there just isnĀ“t enough fruit as it is.

I have made this now two summers in a row, and really like this recipe! As someone who is somewhat pie crust impaired, this crumble type crust is a good alternative. The only things I have done ...

This recipe appealed to me since it does not have a rolled crust- so easy, so good. I baked longer than called for so juice bubbled through crust.

Recipe is good... I too changed it up a little bit though... I never put a bottom crust and I used brown sugar for the crumble rather than white. Also, I threw in a few strawberries just for ad...

Yum! Oats are nice and crumbly like you would expect. I didn't MELT the shortening, just softened it; the direction to melt and then to "cut in" is a bit confusing! That turned out OK, with a...

Very good, I added 1 cup frozen blueberries along with 4 cups of rhubarb & 3 cups strawberries, a delightful combination. I also added cinnamon and a pinch of nutmeg to the topping. Yummy

I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter f...