Betty Crocker Rhubarb Pie Recipe: Tart-Sweet Filling With Buttery Oat Crown

Betty Crocker's rhubarb pie recipe delivers that perfect balance of tart rhubarb and sweet filling, topped with a buttery oat crown that's crispy yet tender.

After baking dozens of pies, I've refined this classic method to ensure a flaky crust, perfectly thickened filling, and a lattice that stays intact even when sliced. The secret lies in the sugar-to-rhubarb ratio and letting the filling simmer just long enough to release its natural pectin.

This recipe maintains Betty Crocker's signature approach while incorporating modern shortcuts—like using a pre-made oat crust if you're short on time. The filling combines tart rhubarb with just enough sugar to enhance its natural fruitiness without overpowering it.

A touch of lemon juice brightens the flavors, while cornstarch ensures the filling holds its shape when sliced. The oat topping adds a delightful crunch that contrasts beautifully with the soft filling.

What you'll end up with is a pie that's visually stunning with its golden lattice, aromatic from the baking spices, and perfectly balanced in every bite. The rhubarb stays vibrant yet tender, while the oat crown maintains its crisp texture even after cooling.

This is the kind of pie that disappears quickly at family gatherings—people will ask for seconds before you even finish slicing.

Whether you're baking for a holiday dessert table or just craving a classic pie, this recipe delivers restaurant-quality results in your own kitchen. The best part? It's foolproof enough for beginners but refined enough to impress seasoned bakers. Let's get started on creating your perfect rhubarb pie.

Ingredients for betty crocker rhubarb pie

Classic Betty Crocker rhubarb pie needs just 14 ingredients for that perfect tart-sweet balance.

The rhubarb is the star—farmers markets have the brightest, most vibrant stalks. Look for deep red, firm pieces (no slimy spots!) and trim the leafy tops completely. Costco or Trader Joe's usually carry pre-washed rhubarb if you're short on time. The sugar-to-rhubarb ratio is critical—too much sugar kills the tartness we love. I always measure the chopped rhubarb first, then add sugar (about 3/4 cup per 4 cups rhubarb). Don't skimp on the cornstarch—it's what gives that perfect set to the filling. Bob's Red Mill is my go-to brand for consistent results.

No fresh rhubarb? Canned rhubarb works in a pinch—just drain it well and add an extra 1/4 cup sugar to compensate for the lost tartness. Running low on cornstarch? Arrowroot powder at the same amount works perfectly. The oat crown is where the magic happens—Quaker Old-Fashioned oats give the best texture. No vanilla? Vanilla bean paste adds gorgeous speckles to the topping. The store-bought crust? Pillsbury Golden Flaky is my secret—it's foolproof and saves time. If you're making this ahead, the filling can actually sit overnight (covered) for even deeper flavor development.

This pie tastes even better the next day—cover loosely with foil if storing overnight to prevent drying. Keeps 4 days in the fridge (though it won't last that long!). For freezing, slice first and store between parchment paper—3 months of perfect texture. The oat crown stays crisp for days if you bake it separately and assemble just before serving. Trust me on this one—it's worth the extra step.

Step-by-step instructions for Betty Crocker rhubarb pie recipe

Here's how to create a showstopping rhubarb pie with a buttery oat crown that'll have everyone asking for seconds.

In a large mixing bowl, combine the 4 cups chopped fresh rhubarb, 1.5 cups granulated sugar, 0.25 cup cornstarch, 2 tablespoons lemon juice, 1 tablespoon ground cinnamon, and 0.25 teaspoon salt. The sugar will begin drawing out juices immediately—this is normal and exactly what we want.

Mix gently but thoroughly with a wooden spoon until the rhubarb is evenly coated with sugar and cornstarch. Transfer the mixture to a 9-inch pie dish and spread it out evenly in a single layer. The filling should look thick and slightly glossy from the juices. Press down lightly with a spatula to create an even surface—this helps prevent a watery filling during baking.

In a medium bowl, whisk together the 1 cup all-purpose flour, 1.5 cups old-fashioned rolled oats, and 0.5 cup packed brown sugar. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.

Add the 1 teaspoon vanilla extract and mix gently to combine. In a small separate bowl, whisk together the 1 whole large egg and 0.25 cup heavy cream, then pour this mixture over the oat crumb mixture. Stir just until combined—don't overmix or the crown will become dense. The dough should hold together when pressed but still look slightly crumbly.

Unroll the store-bought pie crust and carefully fit it into the pie dish, pressing gently to adapt it to the shape. Trim any excess dough hanging over the edges with a sharp knife. Spoon the rhubarb filling into the crust, mounding it slightly in the center.

Sprinkle the oat crown mixture evenly over the top of the rhubarb filling, pressing down lightly with your fingers to create an even layer. The oat crown should cover the entire filling completely. Gently press down on the edges of the crust to seal them, then crimp decoratively with a fork if desired.

Preheat your oven to 375°F. Place the assembled pie on the middle rack of your oven and bake for 45-50 minutes. The pie is done when the crust is golden brown and the filling is bubbling vigorously around the edges. The oat crown should be crisp and toasted looking.

For the last 10 minutes of baking, place a baking sheet on the lower rack under the pie to catch any drips. This creates that beautiful caramelized base that makes this pie so special. Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a runny pie.

Once completely cooled, slice the pie into 8 equal wedges using a sharp knife or pie server. The filling should be thick and slightly sticky, with a perfect balance of tart rhubarb and sweet sugar. The oat crown should be crisp and buttery, providing a delightful textural contrast to the soft filling.

Serve warm with a dollop of whipped cream on each slice for the ultimate presentation. The contrast of the warm pie with cool whipped cream makes every bite even more enjoyable. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Perfect pairings for this recipe

Classic Ice Cream

Vanilla bean ice cream is the perfect partner for rhubarb pie—its creamy sweetness balances the tart filling beautifully. I recommend Breyer's Vanilla Bean or Ben & Jerry's Phish Food for that rich, authentic flavor.

For homemade, use full-fat heavy cream and whole milk with 1 vanilla bean scraped for maximum flavor. Serve the ice cream slightly softened so it melts gently against the warm pie. 🍦

Whipped Cream

Freshly whipped cream is a must for topping rhubarb pie. I make mine with heavy whipping cream (like Land O'Lakes) and a pinch of vanilla sugar for extra flavor. Whip to soft peaks and pipe generously over each slice.

For a gourmet touch, fold in 1 tablespoon powdered sugar and a few drops of almond extract. Keep it chilled until serving to maintain that perfect cloud-like texture.

Lattice Topping

If you prefer a lattice crust, bake it separately at 375°F for 12-15 minutes before placing it on the pie. Use Pillsbury Golden Flaky crust strips for an easy shortcut. Brush the lattice with melted butter before baking for extra crispiness.

The lattice adds a stunning visual element while keeping the pie's signature texture intact. This works especially well if you're serving the pie at room temperature. 🥧

Cream Cheese Frosting

For a tangy contrast, try a simple cream cheese frosting. Mix 8 oz cream cheese (like Philadelphia), ½ cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread a thin layer over the cooled pie for a creamy, slightly sweet finish.

This pairs wonderfully with the tart rhubarb and buttery oat crown. Store leftovers in the fridge for up to 3 days.

Bourbon Caramel

Add a sophisticated touch with bourbon caramel sauce. Simmer 1 cup heavy cream, ½ cup brown sugar, 2 tablespoons butter, and 1 tablespoon bourbon (like Maker's Mark) until thickened. Drizzle over slices before serving for a rich, boozy depth.

This works especially well if you're serving the pie at holiday gatherings or dinner parties. The caramel adds a luxurious finish that complements the pie's rustic charm. 🥃

Seasonal Fruit

In spring and summer, add fresh berries like strawberries or raspberries for a bright, fruity contrast. In fall, try sautéed apples with cinnamon for a warm, spiced pairing. The berries add a pop of color and extra tartness, while the apples bring a comforting, cozy vibe.

Always serve these toppings fresh to enhance the pie's natural flavors.

Frequently asked questions