This homemade rhubarb pie comes from my mother‑in‑law, along with her reliable flaky pie crust. Tangy and sweet, it’s a classic summertime dessert — especially wonderful with a scoop of vanilla ice cream. This version uses rhubarb alone (no strawberries) and has a buttery crumb topping for added texture. If you enjoy old‑fashioned Amish‑style pies, you may find this one a comforting favorite.
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Fresh Rhubarb Pie
marilynpeight
Pin Recipe
Ingredients
- 1 9 inch pie crust
Rhubarb Filling:
- 2 eggs beaten
- 1 1/2 cups granulated sugar
- 3 tablespoons all purpose flour (rounded)
- 1 1/2 teaspoons vanilla extract
- 3 cups chopped fresh rhubarb
Crumb topping:
- 3/4 cup all purpose flour
- 1/3 cup brown sugar
- 3 tablespoons butter softened
- 1/3 teaspoon baking soda
- 1/3 teaspoon baking powder
Instructions
Preheat oven to 350 degrees.
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Prepare the pie crust following your preferred flaky pie crust recipe. You will only need about one 9‑inch crust for this pie; extra dough can be frozen for later.
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In a medium bowl, whisk the eggs and granulated sugar until creamy. Stir in the flour and vanilla until fully combined, then gently fold in the chopped rhubarb. Pour the filling into the prepared pie crust and smooth the top with a spatula.
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In a separate bowl, combine the flour, brown sugar, baking soda and baking powder. Add the softened butter and mix until coarse crumbs form.
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Sprinkle the crumb topping evenly over the filling. Bake at 350°F for 40–50 minutes, until the crust and topping are golden and the center is set. If the top browns too quickly, lower the oven to 325°F. Cool before slicing and serve with ice cream if desired.
Notes
Bake until the center is set; underbaked filling will be too runny. If needed, tent the pie with foil or lower the oven temperature to prevent overbrowning.
Step‑by‑step photos and extra tips appear above in the recipe post.
Equipment needed for this Rhubarb Pie with Crumb Topping:
- Pie plate — a 9‑inch glass pie plate works well and makes it easy to check doneness.
- Mixing bowls — a few bowls for the filling and the crumb topping.
- Whisk — to combine eggs, sugar, flour and vanilla.
- Cutting board — for chopping the rhubarb.
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A special thank you to my mother‑in‑law for sharing this delicious rhubarb pie recipe — I’m happy to pass it along to you.
Ingredients at a glance: granulated sugar, butter, eggs, all‑purpose flour, vanilla extract, baking soda, baking powder, chopped fresh rhubarb, and brown sugar for the crumb topping.
If you like a flaky homemade crust, use a tried and true flaky pie crust recipe for best results. A refrigerated store‑bought crust can be used in a pinch.
Step 1–2: Prepare and fit the pie crust into a 9‑inch plate and flute the edges. Combine eggs, sugar, flour and vanilla, then fold in the rhubarb.
Step 2 continued: Spoon the rhubarb filling into the crust and spread evenly.
Step 3: Mix crumb topping ingredients by hand until coarse crumbs form.
Step 4: Sprinkle the crumb topping evenly over the filling.
Bake: Bake 40–50 minutes at 350°F until the crust and topping are golden and the center is set. Cool before slicing.
Serve and enjoy!
Storage:
Refrigerate the pie for up to 5 days. Do not leave at room temperature for extended periods, as the filling is perishable.
Fresh rhubarb pie is one of my favorite summer desserts. My garden provides just enough rhubarb for one or two pies each year, which is perfect for our small family. I like to make extra crusts and freeze them for future pies.
Feel free to save this recipe and tag me on Instagram to show your pie!
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