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Rhubarb Pie Recipe

Rhubarb pie recipe – doesn’t the name just make you think spring?

This particular recipe is an Amish rhubarb pie, with a crumble topping.

Note that this recipe does not include directions for the crust. Look for our pie crust recipes here.

You can also bake the filling in a traditional double pie crust if you would prefer.

You can make this wonderful pie any time, but springtime, when fresh rhubarb is readily available, is the perfect time for homemade rhubarb pie.

rhubarb pie recipe

Rhubarb Pie Recipe with Crumble Crust

A fresh rhubarb pie recipe - doesn't the name just make you think spring? This particular recipe is an Amish rhubarb pie, with a crumble topping. It is SO good.

5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 272 kcal


  • 3 cups rhubarb, cut into 1/2 inch pieces
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 9" pie crust, Pastry for single crust 9" pie crust

For the Crumble Topping:

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, cold


  • Preheat oven to 425ºF.
  • Place the rhubarb in a large bowl. In a smaller bowl, stir together the eggs and melted butter. In another small bowl, mix together sugar and flour and then stir it into the egg mixture. Mix until well combined. Add to the rhubarb and mix well.
  • Mix together the flour, sugar and cinnamon. Using a pastry cutter, cut in the butter until the mixture looks like coarse crumbs.
  • Spoon rhubarb mixture into a pastry lined pie shell. Sprinkle the crumb topping evenly over the pie. Bake at 425ºF for 15 minutes, then reduce the heat to 350ºF and bake for 35 to 40 minutes longer until the filling is set and the topping is golden.


Calories: 272kcalCarbohydrates: 60gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 56mgSodium: 44mgPotassium: 257mgFiber: 2gSugar: 46gVitamin A: 171IUVitamin C: 5mgCalcium: 93mgIron: 1mg
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rhubarb pie recipe

3 thoughts on “Rhubarb Pie Recipe”

  1. 5 stars
    So moist and delicious. I used a tart pan as shown in the photo of the recipe – hence a bit of the filling leaked from the bottom onto the cookie sheet tray that it was resting upon. Everyone LOVED this dessert and I will be making it again soon. Thank you!!!

  2. Buying Crust? Originally posted by Renee.

    For the die hards I must sound like a phony, huh? That might be so, however, I have never been lucky with crusts so I need to buy. What brand should I be looking for?



    Never Give Up On Your Crust!

    by: Zagloba

    Try again and never give up until satisfied. This is how I had to learn to cook over the last 30 years.

    If you use Crisco shortening and follow recipe to the dot your crust will be OK.

  3. These comments about our rhubarb pie recipe were transferred from the older version of the site:

    Great rhubarb pie

    This pie was amazing. It held together very well and the taste was terrific. I will be making this pie again and again.


    amish rhubarb pie

    by sandy e.

    This pie is delicious. Our town has a rhubarb festival each June and I made this recipe last year and have been asked to make it again this year.


    rhubarb pie ala marange

    retain the egg whites and make a marange to put on the baked pie, then brown in oven.


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