Rhubarb crumble pie

A salute to one of the garden gifts of springtime!

The cheery sight of rhubarb peeking its way out of my garden’s still-cool soil in springtime is always one of the delights of the season. I love using rhubarb is many different ways, including salads and cocktails. This old-fashioned pie offers a wonderful flavour, with just enough sugar to balance the tartness of the rhubarb.



  • One 9 inch (22.5 cm) pastry shell

Crumble topping:

  • 1/4 cup (60 mL) softened butter
  • 1/3 cup (90 mL) brown sugar
  • 2 tablespoons (30 mL) all purpose flour
  • 2/3 cup (185 mL) quick cooking (not instant) oats
  • 2 tablespoons (30 mL) chopped toasted pecans (optional)


  • 1 1/2 cups (375 mL) white sugar
  • 1/4 cup (60 mL) white flour
  • 1/2 teaspoon (2.5 mL) ground ginger
  • 2 eggs
  • 2 1/2 – 3 cups (625 – 750 mL) chopped fresh rhubarb


  • Prepare crumble topping by creaming together butter and sugar in a bowl. Sprinkle flour and oats over top then blend in evenly. Add nuts, if using, and blend. Set aside.
  • Make filling by combining sugar, flour and ginger in a large bowl. Add eggs and beat well to blend. Add 2 1/2 cups of rhubarb and stir to blend well.
  • Pour rhubarb mixture into the pie shell, adding additional rhubarb as needed to fill shell.


  • Sprinkle crumble topping over the pie.


  • Bake for 45 minutes at 375F. Pie should be bubbling and golden brown.


  • Serve warm or at room temperature.

Makes 1 irresistible pie.


Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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