Rhubarb Pie Crumble

Source:  Rochelle in 2013

Rhubarb Pie

Rhubarb Pie Crumble

I used to work at Marie Calendar’s pie shop in California when I was 16 years old. From the name, you can guess, there were over 40 pies and I tasted every one! I remember only having rhubarb once in my life, I guess it wasn’t my favorite, and I never tasted it since. Now, a good uh-hum 20 years later, I see we have rhubarb growing in the back yard here. Simultaneously, I picked up a gardening magazine this week and read a nice recipe for a rhubarb tart. I decided today was the day for trying rhubarb! I reviewed the magazine recipe, and didn’t have cream, nor eggs as it called for. I searched around on the Internet for a good looking recipe, and found quite a few which didn’t use eggs nor cream. I didn’t like the looks of what I was finding though. I searched for a Rhubarb Crumble, and all of the recipes called for oats, and cinnamon. I liked the recipe from the magazine I found, which called for Hazelnut flour (Mehl). It’s quite popular here in Europe to use nut meal in baking. Trader Joes was the first to carry nut meal in the U.S., I remembered it was such a big deal when I carried it to all my German friends! I see why. So, the long of the short here is…I took a little of this and a little of that from several recipes and created my own. I didn’t measure much, just mixed and eyed the consistency I liked. I’d say give it a go. It turned out to be an acceptable dessert with my family. My kids thought it was apple, and my husband knew the taste but liked it quite well too, I hope you find the same.
Course 3 Dessert/pudding
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 pie



  • 3 cup rhubarb thinly sliced
  • 1 cup sugar
  • 3/4 cup hazelnut flour
  • cream


  • 1 cup sugar
  • 1/2 cup flour
  • 75 gr butter



  1. Slice your rhubarb and put in a metal mixing bowl along with your sugar. Mix around.
  2. You will notice the rhubarb produces a lot of moisture, so I added a bit of ground hazelnut to absorb the moisture-maybe ¾ cup You decide.
  3. Then, I had a bit of cream which I added just for texture.
  4. I mixed it all up, tasted it (a bit sweet/tart) then poured into the pie shell which I made (see pie dough recipe)


  1. I topped with a crumble of butter, sugar and flour. Blend together with your fingers to form a ‘crumble’. Pour on top of the Rhubarb mixture, and put in oven. Bake @ 350 degrees Fahrenheit for about 30 min.

Recipe Notes

Some sources recommend to serve with ice cream or cream. We ate it plane, and was super!

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