Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
28 Mins
Total Time
1 Hour 13 Mins
Serves 12 (serving size: 1 wedge)

Pair fresh sliced rhubarb with sliced Granny Smith apples and add a little cinnamon and sugar for this delicious rhubarb-apple pie

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.

Step 3

Weigh or lightly spoon remaining 38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.

Step 4

Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.

Ratings & Reviews

MadamMaddyKJ26's Review

April 01, 2012
The filling of this pie taste heavenly!! I love the crumb topping, my only beef with it is that the crust got soggy, i think it needs a recipe that's strudier or should just be made as a crisp.

EllenDeller's Review

June 06, 2014
Used my own homemade pie crust, but otherwise followed the recipe. The consistency of this pie is just wonderful. It baked perfectly. I did use a deep-dish pan however, but my apples were pretty large. My only criticism might be that it could use more spices, maybe cardamon and cloves.

Jennidecker's Review

April 03, 2013
Fantastic pie! I made this for a co-worker and it was a HUGE hit. I did switch out the flour for an equal amount of tapioca starch that I ground finely in a spice mill. I also added an additional apple. The texture was perfect and not at all runny. Sliced beautifully.

amyhudak's Review

June 02, 2012

sstokman's Review

May 11, 2012
YUM! I made this with my daughters this afternoon and could have eaten the whole pie! The bottom crust does get wet as the previous reviewer said, but I don't see that as a draw back- the whole pie is like a crumble really. Incredibly tasty! I'll save this recipe forever! In fact, I may need another piece of pie now...

lionjill's Review

May 13, 2012
My husband said "This is probably the best dessert you've ever made!" He is a lover of rhubarb, so not a surprise, but so glad to find an easy recipe that worked! I actually made two versions- one with a Whole Foods pie crust and one with no bottom curst and only a crumble topping. For both I augmented the topping with oats to make it more of a crumble or crisp topping, and did one less apple to one more rhubarb stalk. Both were amazing!

AbacusVeg's Review

March 24, 2012

ajvinande's Review

April 22, 2013
Very nice!! There's no need to make the whole pie if you just like the filling, like I do. The baking instructions are the same for just the filling. I added allspice, cloves, and nutmeg to the mix to help liven it up. The family loved it, including professed "haters" of rhubarb!


June 09, 2015
I followed the recipe, except I used 4 cups of apples instead of Granny Smith apples. It was delicious. We fought over leftovers.

Baked Rhubarb Compote

April 26, 2016
I made a baked rhubarb compote, just like this one and wrote about it on my memoir-ish food blog called Cooking the Kitchen. Here is a preview of my post. Check it out and do subscribe, and enjoy!IF IT IS SPRING, IT MUST BE TIME FOR RHUBARB….My favorite line in “A Christmas Memory” by Truman Capote is when the young narrator’s Aunt wakes up one morning, speaking aloud, and to her nephew Buddy, “”Oh my,” she exclaims, her breath smoking the windowpane, “It’s fruitcake weather!”” On my last shopping trip to the Food Coop, I purchased some thick, ruby red stalks of rhubarb. Like Buddy’s Aunt Sook, in Capote’s short story, I woke up and exclaimed to myself, “Oh my, it’s rhubarb weather!” Time to take the stalks out from the back of the bottom shelf of the refrigerator. They are so long, that placing them there horizontally, is the only place to store