Rhubarb Crumble Pie

"This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!"
photo by Tamra D. photo by Tamra D.
photo by Tamra D.
photo by Pamela N. photo by Pamela N.
photo by Jacqi photo by Jacqi
photo by mtmissy photo by mtmissy
photo by mtmissy photo by mtmissy
Ready In:




  • Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
  • Set aside.
  • PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
  • Add rhubarb& toss to coat.
  • Scrape into pie shell& dot with butter.
  • Sprinkle topping evenly over filling.
  • Bake in the bottom third of a preheated 425F oven for 10 minutes.
  • Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
  • Remove from oven& cool on a rack.

Questions & Replies

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  1. Tamra D.
    I do not normally comment but this was so incredibly fantastic I just had to. Make it you won't be disappointed!
  2. Pamela N.
    Husbands favorite pie is apple. He says if given a choice between this and an apple pie, he would take the Rhubarb Crumble. He now has a new favorite pei.
    • Review photo by Pamela N.
  3. Vanessa R.
    I created an account just to be able to leave this review. Omitted 1/4 sugar at another reviewer's suggestion but otherwise made as written. AMAZING pie and I'm not usually a fan of rhubarb. Thank you!
  4. jenwarz
    What a delicious pie! A little sweeter than traditional rhubarb, which suits me fine! My husband really enjoyed it too. I omitted the 2 Tbls of butter from the top of the filling and it turned out great. Will definitely make again and again.
  5. flower7
    This pie was out of this world amazing! I made it for a church fundraiser and actually paid for a piece of my own pie I liked it so much! LOL I made it just like written, using just over 1 lb. of rhubarb. Thanks soooooo much for this recipe - I will be making it over and over from now on! :) - May 8, 2007. Update: I've made this quite a few times now and this last time I left out the 2 Tbsp butter over the filling and it came out just fine and I felt just a little less guilty about eating it. LOL Thanks again!


  1. Jacqi
    WOW !!! I made this last night and OMG....This is so good... But I goofed and did not use Brown Sugar in the topping and I noticed my error after I mixed the egg and sugar together so....I just added a Tablespoon of Molasses instead. And I will do it again the same way....oh so good and easy....otherwise I followed the recipe ...and my picture is in the share photos...Thanks you, " Country Lady ", for your recipe..
  2. what's for supper?
    I substituted 1/2 c sugar with 1/2 Splenda for baking, and reduced the remaining sugar to 1/2 c. This recipe is great - I've been searching for a plain rhubarb crumble as so many are fruit blends. Excellent - thanks for sharing.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
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