Crumb Top Rhubarb Pie

Crumb Top Rhubarb Pie
184
18 Reviews
Rhubarb pie with pecans and a crumb topping makes a delicious country pie.
40 min
Prep Time
1:30
Total Time
8 servings

Ingredients

Crust

1 cup
all-purpose flour
1/8 teaspoon
salt
1/3 cup
cold Land O Lakes® Butter
3 to 4 tablespoons
cold water

Filling

1 1/4 cups
sugar
1/3 cup
all-purpose flour
1/2 teaspoon
ground cinnamon
1/4 teaspoon
ground nutmeg
8 stalks (4 cups)
fresh rhubarb*, sliced into 1/2-inch pieces
1/3 cup
chopped pecans, if desired

Topping

1 cup
all-purpose flour
2/3 cup
sugar
1/2 cup
cold Land O Lakes® Butter
 
*Substitute frozen rhubarb, thawed, well drained.

Directions

  1. Heat oven to 400°F.
  2. Combine 1 cup flour and salt in bowl; cut in 1/3 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  3. Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
  4. Combine all filling ingredients except rhubarb and pecans in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
  5. Combine 1 cup flour and 2/3 cup sugar in bowl; cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.

Recipe Tips

Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

Nutrition Facts (1 serving)

Calories
560
Cholesterol
50mg
Carbohydrates
79g
Protein
5g
Fat
26g
Sodium
230mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

This is a great recipe! I fixed this pie and took it to a friend's home for a dinner I was invited too. Everyone loved it and I got rave reviews for the pie. I particularly like the crumble topping used so you only have one crust to roll out. The pecans on topping was an added bonus for the group I shared the pie with. Great recipe!

Rating

We haven’t tried adding apple to this recipe in the Test Kitchens, but would love to hear if anyone else has. In the meantime, search “rhubarb” on our site for some other great recipe ideas!

Rating

Did anyone add apple slices to their pie?

Test Kitchen Comment
From: Mallory Wassberg
We haven’t tried adding apple to this recipe in the Test Kitchens, but would love to hear if anyone else has. In the meantime, search “rhubarb” on our site for some other great recipe ideas!
Posted July 27, 2016

Rating

Sounds something like mine. but NO cinnamon NO nutmeg ( never with rhubarb) I use a splash of vanilla extract though ..Also you use way to much sugar in this recipe . would be to sweet , you want the tartness of the rhubarb to come through 3/4 cup is plenty for the amount of rhubarb it calls for

Rating

I used a variety called strawberry rhubarb for this pie so the finished product was a beautiful red color. I got rave reviews from the group that I served! Next time I might try to use less sugar as I would like a more tart rhubarb flavor but would leave the spice alone. Simple to put together too. I used fresh rhubarb for this first pie.

Rating

Very easy to make--in oven now--cant wait for it to get done.

Rating

This pie was delicious & so easy to make!

Rating

I did not use pecans, but this came out amazing, and after a small slice, my husband demanded more! Will definitely use again.

Rating

Honestly, I thought this pie was gross...I read all the reviews and had high hopes, and brought 2 pies to a Mother's Day dinner. They were sickly sweet, I could barely taste the tartness of the rhubarb. Just a bunch of syrupy sugar and flour and butter, completely masking the fresh ingredients (I threw a few strawberries in as well). Also I only used half of the topping. Yuck.

Rating

I made this recipe and everyone who tried it said OH MY GOD!!!!!! Several told me to enter it in a contest. This has got to be the best Rhubarb pie recipe I have ever made. I will make this one again and again...thanks so much for sharing this one!

Rating

Delicious recipe! Not too tart, not too sweet. I omitted the pecans because I didn't have any on hand, it may be just as good with them but can't imagine it being better. I did cover the edge of crust while it baked as suggested and that worked fine. There was no issue with the topping getting burned so no need to wait til halfway through the baking time to put the topping on as one reviewer suggested. This will be my go- to recipe for Rhubarb pie from now on.

Rating

This recipe was ok. To be fair, I used frozen rhubarb so that probably didn't help. Normally, I make rhubarb pies or crumbles with fresh rhubarb and after baking for the first time with frozen I think fresh is sweeter, better. However, the chopped pecan in the crumble was very good and I would make the crumble with pecan again.

Rating

Delicious and so easy to make... looks beautiful too I put the topping on halfway thru baking so it won't burn also don't add pecans I think walnuts would go better... have a nice patch of rhubarb out back near the pine trees Thank you for a wonderful recipe The ingredients are simple and easy to have on hand but the results are fantastic!

Rating

Best rhubarb pie ever!!! easy to make, looks beautiful, and tastes even better I add the crumb topping half way thru baking so it will not burn I also use walnuts not pecans..... Pecans just don't taste as good in this pie as walnuts after all rhubarb is more of a "Northern thing" I also sometimes cheat and use a ready made crust Have made this pie many times have nice rhubarb patch out back .. Oh how I love moving back to the North! Be sure to use a baking sheet under pie pan to catch any drips

Rating

I did not add the pecans as my husband does not like nuts. This is an A+ recipe that we will be using again and again!

Rating

5 stars based on how enthusiastically the pie was eaten, but to be fair I did make some changes from the original recipe, inspired by what I already had on hand: Already had a pie crust ready, so used that instead of the one given. Substituted about one cup cut up fresh strawberries for one cup of rhubard. Added about 1 tablespoon fresh minced ginger. Used walnuts instead of pecans. In the future might try a different thickener instead of flour for the filling. So much flour in the recipe seemed to make it slightly cake-like, although still very good. Not a complaint. This is a juicy filling, so be sure to protect your oven from the possiblility of the filling boiling over. No problems with the recipe, directions easy to follow, and a delicious result.

Rating

An absolutely delicious pie. I only make 1/2 of the topping so that it's not too heavy.

Rating

This one is a KEEPER. It's "some shocking good" as is or with a few strawberries thrown in. Makes my sweeet tooth happy!

Rating

Delicious pie! Have made several times, we make it without the pecans

Rating

This was the best rhubarb pie I made. Real good!!!!

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Before you cook a meal for yourself...

How about feeding someone in need for free?
image
image
image
image