Rhubarb Crisp Pie

Nutriscore Rating: 46/100

Indulge in the perfect blend of tangy and sweet with this Rhubarb Crisp Pie, a delightful dessert that marries a flaky pie crust with a juicy rhubarb filling and a buttery oat crumble topping. This comforting recipe is a seasonal showstopper, featuring vibrant rhubarb sweetened with hints of vanilla and cinnamon, all baked to golden, bubbling perfection. The crisp topping, made with brown sugar, rolled oats, and cold cubed butter, brings a satisfying crunch that contrasts beautifully with the tender fruit filling. Quick to prep and easy to bake, this pie is perfect for summer gatherings or a cozy treat any time of year. Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that’s guaranteed to impress. Ideal for fans of fruit crisps and classic pies, this recipe is a must-try for rhubarb lovers!

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 1 piece Pie crust (store-bought or homemade)
• 4 cups Chopped rhubarb (fresh or frozen)
• 1 cup Granulated sugar
• 3 tablespoons Cornstarch
• 1 cup Brown sugar
• 1 cup Rolled oats
• 1 cup All-purpose flour
• 1 cup Unsalted butter (cold, cubed)
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C).

2. Place the pie crust in a 9-inch pie dish and crimp the edges for a decorative finish.

3. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix until the rhubarb is well-coated and the cornstarch is evenly distributed.

4. Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.

5. In a separate bowl, prepare the crisp topping by mixing the brown sugar, rolled oats, all-purpose flour, ground cinnamon, and salt.

6. Using your fingertips or a pastry cutter, cut the cubed butter into the topping mixture until it resembles coarse crumbs.

7. Evenly sprinkle the crisp topping over the rhubarb filling in the pie crust.

8. Place the pie dish on a baking sheet to catch any potential drips, then transfer it to the preheated oven.

9. Bake for 45–50 minutes, or until the filling is bubbling and the topping is golden brown.

10. Allow the pie to cool for at least 1 hour before slicing and serving to let the filling set.

11. Serve as is or with a scoop of vanilla ice cream for an extra indulgent treat.

Nutrition Facts

1 serving (217.0g)

Calories		663
% Daily Value*
Total Fat		31.9 g	41%
	Saturated Fat	17.8 g	89%
	Polyunsaturated Fat	0.0 g
Cholesterol		74 mg	25%
Sodium		191 mg	8%
Total Carbohydrate		94.0 g	34%
	Dietary Fiber	3.9 g	14%
	Total Sugars	56.6 g
Protein		5.9 g	12%
Vitamin D		0.1 mcg	1%
Calcium		120 mg	9%
Iron		2.6 mg	14%
Potassium		373 mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2290 cal (41.8%%)

Protein: 186 cal (3.4%%)

Carbs: 3007 cal (54.8%%)