Mini rhubarb crumble pies have a lot going for them. They bring together a buttery pastry base, a soft rhubarb filling, and a crumbly topping, all in a small hand-held format that feels easy to serve and easy to love. They also take a very familiar dessert idea and turn it into something more flexible. You can treat them as a snack, add them to a dessert table, or serve a couple with a spoon and let them feel more like a plated pudding.
These little pies also have a strong practical side. The recipe uses ready rolled shortcrust pastry, which keeps the process approachable, and the filling is cooked quickly on the stove before the pies are assembled. That means the rhubarb gets a head start, the pastry cases stay easier to fill, and the finished pies have a softer, more settled center.
There is also something very charming about the size. Instead of cutting a large rhubarb crumble pie into slices, you get 24 small pieces with their own crisp pastry edges and crumble tops. That makes them especially appealing for sharing, gifting, or setting out when people are likely to come back for just one more.
What are mini rhubarb crumble pies?
Mini rhubarb crumble pies are exactly what the name suggests: small pastry cases filled with cooked rhubarb and topped with a simple crumble before baking. They borrow the flavor profile of a classic rhubarb crumble, but they add a pastry shell that gives each pie more shape and a neater way to serve it.
That pastry shell changes the dessert in a useful way. A standard crumble is usually spooned into bowls, while these can be picked up once cool or served individually on plates. The format feels a little more polished without making the recipe harder.
The crumble layer matters too. It gives the tops a textured finish and ties the whole recipe back to the comfort of rhubarb crumble. In other words, these pies still feel familiar even though the presentation is different.
Ingredients
The crumble is made with self raising flour, unsalted butter, and caster sugar. That is a very short list, but it is enough to create a topping that bakes golden and crumbly. Because the filling is fruity and soft, that simple crumble texture is a smart match.
The filling side keeps things just as direct. Rhubarb is cooked with caster sugar until it starts to break down, giving you a spoonable filling that is not too raw or stringy by the time it goes into the pastry. Then the ready rolled shortcrust pastry keeps the shaping process quick and reliable.
A little spray oil prepares the tins, and plain flour helps when rerolling the pastry scraps. Nothing here feels wasteful or overly fussy. The recipe is built to help you get all 24 pies made without too much stress.
What is rhubarb?
Rhubarb is a tart stalk vegetable that bakers often treat like fruit. It is especially well known in crumbles, pies, jams, and cakes because sugar softens its sharp edge and turns that tartness into something bright and appealing.
In this recipe, rhubarb works well because it is cooked before baking. That early cook softens the stalks and helps the filling become more spoonable, which is important when you are working with small pastry cases rather than one large pie dish.
Its tart flavor is also the reason these mini pies feel balanced. The sugar sweetens the filling, but the rhubarb still keeps the flavor lively enough to stand up to the buttery pastry and crumble topping.
When is rhubarb in season?
Rhubarb is most closely associated with spring and early summer, which is one reason so many rhubarb bakes feel fresh and seasonal. That is the time of year when it tends to show up in markets and home gardens and when recipes like this feel especially inviting.
Because the flavor is naturally tart, rhubarb fits beautifully into desserts that need a little brightness after a long winter of heavier baking. These mini pies capture that feeling well. They are warm and comforting, but the filling still has that unmistakable spring sharpness that makes rhubarb recipes stand apart.
Is using shop bought pastry cheating?
Not at all. Using ready rolled shortcrust pastry is one of the smartest parts of this recipe because it keeps the focus on shaping, filling, and baking instead of making pastry from scratch. In a recipe with 24 small pies, that kind of shortcut is practical.
Store-bought pastry also helps with consistency. Since you are cutting many circles and rerolling the scraps, starting with pastry that is already rolled and even makes the whole process smoother. That is useful when you want tidy little cases that bake at about the same rate.
Most importantly, the final result still gives you the texture people want: a crisp pastry shell around a soft rhubarb filling with crumble on top. Nothing about that feels second-rate.
Which tins do you need for these mini rhubarb crumble pies?
The recipe calls for two 12 hole shallow bun tins. That is important because the pies are meant to be small and relatively shallow rather than deep like muffin pies. The shallower shape gives you more pastry edge, a visible crumble top, and a better balance between crust and filling.
Using the right tins also helps with yield. Since the recipe makes 24 pies, two 12 hole tins let you bake the full batch in one round instead of working in stages. That saves time and helps the whole bake feel more straightforward.
How to make mini rhubarb crumble pies
Start by cooking the rhubarb with caster sugar until it breaks down, then set it aside to cool slightly. Making the filling first gives it time to settle while you prepare everything else. Next, rub together the flour, butter, and sugar for the crumble until you get a breadcrumb consistency.
Then prepare the tins and cut circles from the pastry with a 3-inch fluted cutter. Press the rounds gently into the oiled tins, rerolling scraps with a little flour until all the pastry is used. Spoon a small amount of the cooled filling into each case and cover the tops with crumble.
The pies bake for 18 to 20 minutes until golden brown. Once out of the oven, they need time to cool completely on a wire rack. That cooling step is especially important here because the small pies firm up as they cool, making them much easier to remove and serve neatly.
How to make gluten free rhubarb crumble pie
The easiest path to a gluten free version is to swap in a gluten free pastry and use a gluten free self raising flour alternative for the crumble. Since the recipe is very ingredient-led, those are the two main places where gluten enters the dish.
What matters most is keeping the same overall structure: pastry case, cooked rhubarb filling, and crumbly topping. As long as those three parts stay in balance, the pies should still feel like the same dessert in spirit.
Adding additional flavours
This recipe is simple enough to leave alone, but that also means it can handle gentle flavor additions. Rhubarb pairs naturally with warm spice and citrus, so a little ground ginger, cinnamon, or orange zest can sit comfortably beside the filling without taking over the bake.
That said, the plain version already has a lot going for it. The tart rhubarb, sweet pastry, and buttery crumble cover the basics very well. When a recipe is this clear, small additions usually work best.
How many pies does this recipe make?
This recipe makes 24 mini pies. That is one of its strengths because the yield makes it useful for parties, bake sales, family gatherings, or stocking the counter with something sweet for a few days.
Since the pies are small, the batch size also makes sense. One pie feels like a quick snack, while two can feel more like a proper dessert serving.
How long will these rhubarb crumble pies keep for?
The recipe notes say to keep the pies in an airtight container for up to 4 days. That makes them very handy for make-ahead baking. Once fully cooled, they are easy to store and easy to take out one at a time.
Letting them cool completely before storing is a smart move here because it helps protect the pastry and crumble texture. Trapped warmth can soften the crust, and these pies are nicest when the shell still has a little structure.
How to freeze these pies
The card does not give freezing times, but cooling the pies completely before any longer storage is still the right first step. Since the recipe is already quite make-ahead friendly for a few days, many readers may find the airtight container method is enough.
For the best day-to-day texture, these pies shine once fully cooled and stored carefully rather than packed away while still warm. For anyone freezing extra rhubarb itself, the National Center for Home Food Preservation has a useful guide.
Mini Rhubarb Crumble Pies
Equipment
- Saucepan
- Mixing bowl
- Two 12 hole shallow bun tins
- 3-inch fluted cutter
- Wire rack
Ingredients
For the crumble
- 175 g self raising flour
- 110 g unsalted butter
- 65 g caster sugar
For the filling
- 500 g rhubarb washed and cut into chunks
- 90 g caster sugar
- 375 g ready rolled shortcrust pastry (1 pack)
- spray oil
- plain flour for dusting
Instructions
- Add 500g rhubarb to a pan along with 90g caster sugar. Cook on a medium heat for 5-10 minutes until the rhubarb has broken down. Leave to one side to cool slightly.
- In a large bowl, add 175g self raising flour, 110g unsalted butter and 65g caster sugar. Rub the ingredients together in your fingertips until you get a breadcrumb consistency. Set aside.
- Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil.
- Unroll the 375g ready rolled shortcrust pastry. Using a 3″/7.5cm fluted cutter, cut as many circles into the pastry as you can.
- Gently lift the circles from the pastry and place them into the oiled tin.
- Gather up the remaining pastry and sprinkle with a small amount of plain flour before rolling out the pastry again. Try to get it as close to the thickness of the original pastry. Cut out more circles of pastry. Repeat until all of the pastry has been used.
- Once all of the pastry circles are in the tins, spoon a small amount of the cooled rhubarb filling into each pastry case.
- Finish by sprinkling the crumble topping over each pie making sure to cover the rhubarb.
- Bake in the oven for 18-20 minutes until golden brown.
- Remove from the tins and leave to cool completely on a wire rack.
Notes
- Mini Rhubarb Crumble Pies That Make Every Bite Better - April 22, 2026
- Strawberry Rhubarb Pound Cake Pudding That Feels Like Pure Comfort - April 22, 2026
- Strawberry Rhubarb Cheesecake That Bakes Up Rich and Creamy - April 22, 2026
