Rhubarb Crumble Pie Recipe

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Most Helpful Positive Review

Jun 07, 2004

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 crisp. I also added one finely chopped peeled granny smith apple and a cup of sliced strawberries to it and one tablespoon of flour to thicken the filling. I put about 2/3rds of the crumb mix on the top and over the edges of the cooked ready made crust so the edges wouldn't burn. I cooked it for about an hour, until the filling bubbled over. It is definitly a keeper as my husband is very fussy about pies and he loved it.

—GRAMMASUE

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Most Helpful Critical Review

Jun 26, 2007

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 for the crumble. It was very good this way.

—JOLENE

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52 Ratings

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Aug 07, 2003

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 you have a crispier pie in the end!

—JKSATHER2001

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May 07, 2005

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

—RALNEG

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Jul 13, 2003

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 to change the recipe is to add more rhubarb, if I happen to have a larger amount--and to add a pinch of nutmeg when putting in the cinnamon.Thanks for a really quick and great tasting rhubarb recipe!

—Julienne E.

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Jul 13, 2003

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.

—STINKY151

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Jul 14, 2007

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 added flavor... it was a hit with my guests!!

—starstrukd26

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Jul 13, 2003

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 lot of patting down dough. It is not neccesarily "crisp" but it is a "crisp" if that makes any sense; if you do really want a crisp crust, bake the bottom seperately first.

—alarose

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Nutrition

Calories
290 kcal
14%

Carbohydrates
45.9 g
15%

Cholesterol
4 mg
1%

Fat
10.9 g
17%

Fiber
2.3 g
9%

Protein
3.4 g
7%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Crumble Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 290
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 3.2g 16 %
Cholesterol 4mg 1 %
Sodium 86mg 3 %
Potassium 186mg 5 %
Total Carbohydrates 45.9g 15 %
Dietary Fiber 2.3g 9 %
Protein 3.4g 7 %
Sugars 25.6g
Vitamin A 2 %
Vitamin C 6 %
Calcium 6 %
Iron 13 %
Thiamin 21 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 8 %
Folate 19 %

* 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.