This Rhubarb Crumble Pie recipe brings together the sharp bite of rhubarb with the comfort of vanilla-scented cake and a golden crumble that crisps to perfection. It’s the kind of dessert that feels like home. Simple, nostalgic, and deeply satisfying. You can serve it warm with cream, cool with a scoop of ice cream, or just enjoy it as is.
Perfect for spring and early summer, when rhubarb is in season, this crumble pie is a great way to use up those stalks you’ve been eyeing at the farmer’s market or harvesting from the garden.
Who This Recipe Is For
This one is for the bakers who love to keep things cozy. If you enjoy rustic, homestyle baking with a modern twist, you’ll love this. It’s a forgiving recipe that doesn’t require perfection, but still delivers something that looks and tastes impressive. It’s great for: 
- Family dinners or casual gatherings
- Weekend baking projects
- Using up fresh, in-season rhubarb
- Those who prefer cake and crumb textures over traditional pastry crusts
Ingredients You’ll Need For A Rhubarb Crumble Pie
Let’s break it down by layer. Each component is easy to make and comes together in a matter of minutes.
Rhubarb Layer
- 3 cups diced rhubarb (about 5 large stalks)
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla paste or extract
Crumb Topping
- 6 tablespoons unsalted butter, melted
- ¾ cup + 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- ¼ teaspoon kosher salt
Cake Base
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla paste or extract
- ¼ cup full-fat sour cream, room temperature
- ¼ cup whole milk, room temperature
Kitchen Equipment You’ll Need
- 9-inch springform or deep cake pan
- Mixing bowls (at least 3)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Saucepan (for rhubarb)
- Whisk
How to Make Rhubarb Crumble Pie
Step 1: Prep the Rhubarb Layer
In a small saucepan, combine the rhubarb, lemon juice, and sugar. Let it sit for 5–10 minutes to draw out some of the juices. In a small bowl, whisk the cornstarch and water until smooth, then stir it into the rhubarb mixture. Heat over medium, stirring until the mixture thickens slightly. Remove from the heat and stir in the vanilla. Let cool while you prep the cake.
Step 2: Make the Crumb Topping
In a mixing bowl, combine the melted butter, flour, sugars, and salt. Stir with a fork or your fingers until large crumbs form. Set aside.
Step 3: Mix the Cake Batter
In a large bowl, cream the softened butter with both sugars until light and fluffy. Add the oil, then the eggs one at a time, mixing well. Stir in the vanilla. Add the sour cream and milk, then fold in the flour, baking powder, and salt. Mix just until smooth and no streaks of flour remain.
Step 4: Assemble and Bake Your Rhubarb Crumble Pie
Preheat your oven to 350°F (175°C). Grease and line your pan.
Spread the cake batter evenly into the pan. Spoon the rhubarb mixture gently over the top. It doesn’t need to be perfect—just aim for even coverage. Sprinkle the crumb topping over everything.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and crisp. Let cool before removing from the pan.
Serving Suggestions For Rhubarb Crumble Pie
This pie is best served slightly warm or at room temperature. You can dress it up or keep it simple, depending on the occasion. Here are a few pairing ideas:
- Vanilla ice cream or a dollop of whipped cream
- Pouring cream or custard
- A cup of strong coffee or hot tea
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. You can also freeze slices individually—wrap them tightly and store in a freezer-safe bag for up to one month. Reheat in the oven at 300°F until warmed through.
Recipe Variations and Swaps
Want to switch things up? Here are a few easy modifications:
Swap the Fruit
Not a rhubarb fan? Try chopped strawberries, blueberries, or a mix. Just reduce the sugar slightly if the fruit is naturally sweeter.
Add a Nutty Crunch
Stir ¼ cup chopped almonds or pecans into the crumb topping for an extra layer of texture.
Citrus Twist
Add a bit of orange zest to the rhubarb layer for a brighter, more complex flavor.
Make it Gluten-Free
If you want to make this Rhubarb Crumble Pie gluten free. Substitute the all-purpose flour in all layers with a 1:1 gluten-free flour blend.
Dairy-Free?
Use plant-based butter, sour cream, and milk alternatives. Stick with full-fat versions for best results.
Tips for Success
- Use fresh rhubarb when possible. Frozen rhubarb works too, but make sure to thaw it first and drain it well before use.
- Room temperature ingredients help your cake bake evenly.
- Don’t overmix the batter. A few lumps are okay.
- Let the pie cool before slicing so it holds together nicely.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, but be sure to thaw it completely and pat it dry to avoid excess moisture in the pie.
Can I make this ahead of time?
Absolutely. You can make this a day ahead and store it covered at room temperature or in the fridge.
Can I double the recipe?
Yes, just bake it in a 9×13-inch pan and adjust the baking time. It may take 10 to 15 minutes longer.
Why is my rhubarb layer runny?
This can happen if the cornstarch wasn’t fully dissolved or the mixture wasn’t cooked long enough. Be sure to simmer until slightly thickened before layering.
Is the cake layer supposed to be dense?
It should be soft and moist, not overly dense. If it turns out heavy, check your flour measurement and make sure not to overmix the batter
Rhubarb crumble pie is one of those humble bakes that always manages to impress. It’s warm, comforting, and layered with flavor and texture. The balance between tart fruit, soft vanilla cake, and sweet crunch makes every bite a little celebration.
If you make this recipe, I’d love to hear what you think. Don’t forget to share it with your friends or on social media and if you’re not already subscribed to the blog, join us for more cozy, seasonal bakes straight to your inbox. Happy baking!
Recipe Card
Rhubarb Crumble Pie Recipe
Description
This recipe brings together the sharp bite of rhubarb with the comfort of vanilla-scented cake and a golden crumble that crisps to perfection. It’s the kind of dessert that feels like home. Simple, nostalgic, and deeply satisfying.
Ingredients Needed
Rhubarb Layer
Crumb Topping
Cake Base
Instructions
Step 1: Prepare the Rhubarb Layer
What to do:
-
Add 3 cups of diced rhubarb to a medium saucepan along with 2 tablespoons lemon juice and ¼ cup granulated sugar. Stir it gently, and let it sit for about 5 to 10 minutes off the heat. This step helps the sugar draw out some of the rhubarb’s natural juices.
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In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until fully dissolved—no lumps. This is important. If you skip this or leave lumps, you may end up with a starchy, gritty texture.
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Place the saucepan over medium heat and stir in the cornstarch slurry and 1 teaspoon of vanilla paste.
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Cook for around 5–7 minutes, stirring frequently, until the mixture thickens into a loose, glossy compote. You’re looking for a consistency similar to a warm jam—not too runny, but not fully set either. It should easily coat the back of a spoon.
What to expect:
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As the rhubarb heats up, it will begin to soften and release more liquid. That’s normal. It shouldn’t fully break down; you want some soft chunks left for texture.
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The mixture will go from cloudy to more vibrant as the rhubarb cooks and the cornstarch activates.
What not to do:
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Don’t walk away while cooking. Rhubarb can scorch quickly, and the sugars will burn if left unattended.
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Don’t boil it too hard. Keep the heat moderate to prevent the rhubarb from disintegrating into mush.
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Set this aside to cool while you prepare the cake base and crumb topping.
Step 2: Make the Crumb Topping
What to do:
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In a medium bowl, combine 6 tablespoons melted butter, ¾ cup + 2 tablespoons all-purpose flour, ½ cup granulated sugar, 2 tablespoons light brown sugar, and ¼ teaspoon kosher salt.
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Stir with a fork or your fingers until the mixture clumps together. It should resemble coarse, buttery sand with some larger crumbly chunks.
What to expect:
-
The topping should hold small clumps when pressed between your fingers, but not be too greasy or wet.
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If it’s too dry, add another tablespoon of melted butter.
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If it’s too wet, sprinkle in a touch more flour.
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Tip: Keep the crumble in the fridge while you prep the cake layer. Cold crumbs bake up crisper and more defined.
Step 3: Make the Cake Layer
What to do:
Cream the butter and sugars:
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In a large mixing bowl, beat 6 tablespoons of room-temperature butter, ½ cup light brown sugar, and ½ cup granulated sugar using a hand or stand mixer on medium speed. Beat for 3–5 minutes, or until the mixture is pale, light, and fluffy. What to look for:
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The mixture should visibly lighten in color and increase slightly in volume. If it’s still dense or grainy after a few minutes, keep mixing.
Add the oil:
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Pour in ¼ cup vegetable oil and mix again until fully incorporated. The batter will become smoother and a little more glossy.
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Add the eggs one at a time:
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Crack in the first egg, beat until combined, then add the second. Mix well. Add 2 teaspoons vanilla paste or extract and stir again. Important: Scrape down the sides of the bowl after each addition to make sure everything is evenly mixed.
Add the dairy:
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Stir in ¼ cup sour cream and ¼ cup whole milk, both at room temperature. Mix until the batter becomes smooth and creamy.
Add the dry ingredients:
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In a separate bowl, whisk together 1½ cups flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt. Add the dry mix into the wet ingredients in two batches. Fold in gently with a spatula or on low speed, mixing only until the flour is just absorbed. What to expect:
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The batter will be thick but spreadable—somewhere between a pound cake and a muffin batter.
What not to do:
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Don’t overmix the batter after adding flour. This can cause the cake to become tough and dense.
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Avoid cold ingredients—cold dairy won’t incorporate properly and can curdle when mixed with the butter and sugar.
Step 4: Assemble and Bake
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Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or deep cake tin. You can also line the bottom with parchment paper for easy removal.
Layer the cake batter:
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Spread the cake batter evenly in the prepared pan using a spatula. It will be thick—use an offset spatula or the back of a spoon to push it to the edges and smooth the top.
Add the rhubarb layer:
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Spoon the cooled rhubarb mixture evenly over the top. Don’t swirl it into the batter—just spread it gently. It doesn’t have to cover every inch; it will spread as it bakes.
Top with crumble:
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Sprinkle the crumb mixture generously over the entire top. Let some larger chunks fall in places for extra texture.
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Bake for 50–60 minutes on the center rack. Start checking at the 50-minute mark. Insert a toothpick or cake tester into the center. It should come out mostly clean with a few moist crumbs—just avoid hitting a pocket of rhubarb.
What to expect while baking:
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The crumb will turn golden brown.
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The rhubarb may bubble slightly around the edges.
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The cake should rise around the fruit and stay soft underneath.
Tips:
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If the top is browning too quickly before the cake is done, loosely tent it with foil around the 40-minute mark.
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If using a springform pan, let it cool completely before removing the sides to avoid collapse.
Note
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, but be sure to thaw it completely and pat it dry to avoid excess moisture in the pie.
Can I make this ahead of time?
Absolutely. You can make this a day ahead and store it covered at room temperature or in the fridge.
Can I double the recipe?
Yes, just bake it in a 9×13-inch pan and adjust the baking time. It may take 10 to 15 minutes longer.
Why is my rhubarb layer runny?
This can happen if the cornstarch wasn’t fully dissolved or the mixture wasn’t cooked long enough. Be sure to simmer until slightly thickened before layering.
Is the cake layer supposed to be dense?
It should be soft and moist, not overly dense. If it turns out heavy, check your flour measurement and make sure not to overmix the batter.
