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Apple Rhubarb Crumb Pie

My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    8 servings


  • 1 refrigerated pie pastry
  • 5 cups thinly sliced peeled Fuji apples (about 5 medium)
  • 2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup quick-cooking oats
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons butter


  • Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
  • In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
  • Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece: 297 calories, 10g fat (5g saturated fat), 13mg cholesterol, 161mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 3g protein.

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