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.
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Preheat oven to 350º Fahrenheit. Prepare a 9" pie plate by lining it with pie dough. (This pie only has crust on the bottom.)
Beat together sugar, 2 tablespoons flour, egg and vanilla.
Stir in the cut up rhubarb.
Pour into unbaked pie shell.
In a small bowl, mix together the flour and brown sugar. Add the butter and use a pastry cutter (or fork) to blend the mixture into small crumbs.
Place pie on a baking sheet in case it bubbles over. Bake at 350º Fahrenheit for one hour, until the filling is bubbling and the topping is golden brown.
Let the pie cool before slicing. Serve as is or with vanilla ice cream or whipping cream.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**