Rhubarb Pie

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!

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More Pie Recipes

• Classic apple pie
• Oatmeal nut pie
• Easy blueberry galette
• Classic pumpkin pie
• Blueberry pie with streusel topping
• Peach blackberry pie
• Sour cream raisin pie

Watch How to Make Rhubarb Pie

Rhubarb Pie

By Kaleb

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: 15 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 45 minutes mins

Servings: 8 slices

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Ingredients

For the streusel topping

• ▢ ½ cup all-purpose flour
• ▢ ½ cup old fashioned oats
• ▢ ⅓ cup light brown sugar
• ▢ 6 tbsp unsalted butter
• ▢ ¼ tsp kosher salt

For the rhubarb pie

• ▢ 1 prepared 9-inch pie crust
• ▢ 6 cups rhubarb cleaned and chopped into ¼-inch pieces
• ▢ 1 cup granulated sugar
• ▢ 2 tbsp cornstarch (or 3 tbsp minute tapioca)
• ▢ 2 tbsp fresh orange juice
• ▢ ½ tsp kosher salt

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Instructions 

For the streusel topping

• In a bowl, combine the flour, oats, sugar, and salt. Cut the cold butter into ¼-inch pieces and add to the streusel mixture. Cut in with pastry cutter or fingers until incorporated and only pea-sized pieces remain.
  ½ cup all-purpose flour, ½ cup old fashioned oats, ⅓ cup light brown sugar, 6 tbsp unsalted butter, ¼ tsp kosher salt

For the pie

• In a large bowl, add the chopped rhubarb. Add sugar, cornstarch (or minute tapioca), orange juice, and salt. Mix together to incorporate.
  6 cups rhubarb, 1 cup granulated sugar, 2 tbsp cornstarch (or 3 tbsp minute tapioca), ½ tsp kosher salt, 2 tbsp fresh orange juice
• Pour the rhubarb mixture into a prepared, chilled pie shell. The pie will seem full, but rhubarb bakes down a lot.
  1 prepared 9-inch pie crust
• Sprinkle the streusel on top of the rhubarb and place the pie on a parchment-lined baking sheet and into a preheated 400°F oven for 10 minutes. Then reduce the oven temperature to 375°F and bake until the pie is bubbling throughout and the crust is golden brown, about 70-80 minutes. If the crust begins to brown too much, cover with a piece of foil (or pie crust cover) until fully baked.
• Remove from the oven and let cool completely before cutting (at least 4 hours). The pie will finish baking and set up once it is out of the oven.

Video

Nutrition

Serving: 1 sliceCalories: 420 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!