Old-Fashioned Rhubarb Crumble Pie with a Buttery Crisp Topping

Classic rhubarb pie baked in a 9-inch dish with a sweet-tart rhubarb filling and a golden oat-brown sugar crumble topping. Serve warm or at room temp.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, gently toss the chopped rhubarb with granulated sugar, flour, vanilla extract, and lemon juice. Set aside to macerate while preparing the topping.

Step 3

To make the crumble topping, combine flour, rolled oats, brown sugar, cinnamon, and salt in a medium bowl. Add the cold butter cubes and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Step 4

Transfer the rhubarb filling into a 9-inch pie dish, spreading it evenly. Sprinkle the crumble mixture evenly over the rhubarb layer, covering it entirely.

Step 5

Place the pie on the middle oven rack and bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent the pie loosely with foil.

Step 6

Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve slightly warm or at room temperature, ideal with vanilla ice cream or whipped cream.