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Rhubarb crisp and rhubarb pie in one delicious dessert recipe! The buttery oatmeal crumble on this easy rhubarb pie will melt in your mouth. Serve this rhubarb crisp pie with ice cream for the ultimate summer treat.
We were gifted some rhubarb last week, so we pulled out all of our rhubarb recipes. We had to choose between rhubarb slab pie, coffee cake, rhubarb jam and blondies…but in the end, this Rhubarb Crisp Pie one out.
It’s a beautiful combination of two of our favorites…crisp and pie. The best of both worlds!
Although rhubarb is often paired with fruits and used in desserts, rhubarb is actually a vegetable. Rhubarb has a very tart flavor so people don’t usually eat it by itself (although I don’t mind it…it tastes like a Granny Smith apple!). (source gardena.com).
Years ago, rhubarb was sometimes referred to as “the pie plant” because it was used mostly in pies (source landolakes.com). As mentioned above, rhubarb is tart when eaten by itself, but it is delicious when paired with sugar. This makes it a great option for pies and crisps because it makes the dessert not overly sweet.
Rhubarb pie is a tart pie. It reminds me of an apple pie made with granny smith apples. With this pie recipe, you’ll add sugar into the filling, but also put a sugary butter crumb topping on it, giving it a sweet & tart flavor that is unbeatable.
Rhubarb is very similar to celery in the way that it looks. Rhubarb also has “strings” like celery has. When you chop rhubarb, you’ll find that those strings easily start to peel off. So should you peel rhubarb? It’s not necessary. We never take the time to do it and we’ve not noticed that it changes the texture of our pie. But you can peel it if you’d like.
How to Make Rhubarb Pie
This isn’t a traditional 2 crust rhubarb pie. Instead, it’s a cross between a rhubarb crisp and rhubarb pie. The first step is to mix up the filling.
The next step is to make the crumb topping.
Preheat the oven to 350º Fahrenheit. Place the pie on the center rack in the oven. Depending on the depth of your pie plate, this pie may bubble over, so place the pie plate on a baking sheet to prevent any spillovers.
This pie will take about 50-60 minutes to bake.
The filling should be bubbly and top should be lightly browned. Don’t pull the pie out when the filling first starts bubbling. It needs to bubble for at least 6 minutes in order for the rhubarb to become tender. The exact timing really depends on how thick you sliced the rhubarb. Thicker slices will take longer to become tender than thinner slices.
We find it easiest to reheat slices of rhubarb pie in the microwave. However, if you’d like to reheat pie in the oven, preheat the oven to 350º Fahrenheit. Cover the pie plate with foil and heat the pie for 15-20 minutes in the oven. This is for a 9″ pie. If half of the pie is gone, it may take less time to reheat.
You can refrigerate rhubarb pie to make it last longer. Rhubarb pie will keep at room temperature (when covered) for 2 days. If you cover it and store it in the refrigerator, you can extend that to 4-5 days.
Yes! Rhubarb freezes well. If you have rhubarb in your freezer and want to use it in a pie recipe, defrost the rhubarb in your refrigerator overnight. After the rhubarb has thawed, drain off any excess liquid, then make the pie as the recipe states.
I pureed the filling ingredients, added them to the shell, baked the pie for 30 min, then added crumble and put back for 30 min. It turned out fantastic!