Crispy Rhubarb Pie

Crispy Rhubarb Pie

70 Reviews 4 Pics
Recipe by  Pam

“Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
  2. Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.

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Reviews (70)

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I also doubled the topping. I had all the ingrediants ready and realized I did not have pie dough... What to do? I am known for "winging it" soooo... I buttered my glass pie pan real slick and sprinkled cinnamon and sugar over it. I then cut the crusts off of some white bread and smooshed it into the bottom and sides of my pan. I then followed the recipe. It turned out yummy. Usually the crust does not stay intact when I try to serve it. The bread not only turned a lovely brown, and served up intact but the little cinnamon on the bottom was just right! And to top it all... It was a cinch to make!!



I can't say enough about this recipe. It was fantastic! It's like rhubarb crisp and rhubarb pie all in one but better than both. I followed the directions exactly and used the "best ever pie crust" recipe on this site for the crust. I used frozen rhubarb and drained it well after thawing so that my pie wouldn't be too wet. It was perfect.



Easy and very good.

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Amount Per Serving (8 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 46.9 g
  • 15%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet



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Fresh Rhubarb Pie


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Rhubarb Pie III