Table of Contents
  1. Watch how to make this rhubarb pie
  2. Sky High Rhubarb Pie Recipe

We haven’t had a pie for a while on The Farm, but one of my goals is to always have crusts ready to go in the freezer (just in case). Preparing crusts ahead of time makes for such an easy dessert. You just throw the filling together and put it into a prepared crust and voilá: you have a show-stopping dessert!

Honestly, people don’t make pie enough anymore. Pie used to be that common denominator that brought friends and family together. Now we think it takes too much time! (Ok, ok, I’ll step down from my soapbox.)

This is a delicious and unique rhubarb pie. With the addition of crystallized ginger, there is a spice-like undertone that keeps you coming back for more. And did I mention an over-the-top streusel topping!? Enjoy this classic late springtime treat!

Get my pie crust recipe here.

View of side of pie sitting in glass pie dish showing interior filled with rhubarb and topped with oat mixture
Forkful of rhubarb pie sitting on white plate with white linen napkin underneath pie plate
Slice of rhubarb pie sitting on white plate with rest of pie in pie dish behind on wooden table outdoors

More pie recipes

Watch how to make this rhubarb pie

YouTube video
Side view of slice of rhubarb pie sitting on white plate with napkin behind

Sky High Rhubarb Pie

5 from 1 vote
Rhubarb pie is not an entirely common pie. But it should be! This pie has a delicious filling made from rhubarb with an almost crumble-like topping made from oats. When ginger is added in, the entire thing is a wonderfully pleasing treat to eat!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings


For the streusel topping

  • ½ cup toasted hazelnuts
  • ½ cup flour
  • ½ cup old fashioned oats
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ cup butter

For the rhubarb pie

  • 1 prepared 9- or 10-inch pie crust
  • 5 cups rhubarb cleaned and chopped to ¼-inch pieces
  • ¼ cup crystallized ginger chopped
  • 1 cup sugar
  • 2 tbsp cornstarch
  • ½ tsp salt
  • 2 tbsp butter


For the streusel topping

  • Toast hazelnuts in a single layer in a preheated 375°F oven for 8-10 minutes until they become fragrant and lightly browned. Set aside to cool. Once cooled, pulse in a food processor or chop to a medium-fine consistency.
    ½ cup toasted hazelnuts
  • In a separate bowl, combine the flour, oats, sugar, cinnamon, and hazelnuts. Cut the cold butter in ¼-inch pieces and add to streusel mixture. Cut in with pastry cutter or fingers until incorporated and only pea-sized pieces remain.
    ½ cup flour, ½ cup old fashioned oats, ½ cup brown sugar, 1 tsp cinnamon, ½ cup butter

For the pie

  • In a large bowl, combine chopped rhubarb with ginger. If ginger is too gummy to chop, place in freezer for a few minutes to harden.
    5 cups rhubarb, ¼ cup crystallized ginger
  • Add sugar, cornstarch, and salt. Mix together to incorporate.
    1 cup sugar, 2 tbsp cornstarch, ½ tsp salt
  • Pour into a prepared pie shell and dot the top with butter. The pie will seem full, but rhubarb bakes down a lot.
    1 prepared 9- or 10-inch pie crust, 2 tbsp butter
  • Place streusel on top of rhubarb (you may have too much streusel so place leftover in refrigerator for later use). Place pie on a parchment-lined baking sheet and into a preheated 375°F oven for 50-80 minutes until the filling bubbles. This ensures the cornstarch has activated and the rhubarb has baked. If the crust or top of pie begins to brown too much, cover with a piece of foil until fully baked.
  • Remove from the oven and let cool completely before cutting (at least 4 hours). It’s hard to wait but the pie will finish baking and set up once out of the oven.


Serving: 1sliceCalories: 420kcalCarbohydrates: 51.3gProtein: 3.9gFat: 22.8gSaturated Fat: 10.9gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 8.4gTrans Fat: 0.6gCholesterol: 40.7mgSodium: 300.2mgPotassium: 262mgFiber: 2.5gSugar: 28.4gVitamin A: 132.1IUVitamin C: 4.4mgCalcium: 71.5mgIron: 1.5mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I made rhubarb sauce using your canning recipe. Can I make a rhubarb pie using this sauce. If I can what do I need to add to it to thicken it so it’s not runny.