Pie and crumble – two fabulous desserts combined here into one. The vibrant pink hues of the rhubarb poke through the buttery crumble topping to say hi! Here we have used our new Bakers Blend 60/40 Flour which is a great combination of our Organic All Purpose Flour along with Sprouted Spelt Flour, Sprouted Whole Wheat Flour and Sprouted Rye Flour. We love the versatility of this blend which lends itself so well to all kinds of baking such as bread, buns, cinnamon rolls, pizza crust and of course pie crust too. Enjoy this pie while it's still a little warm with a nice dollop of vanilla ice cream.


1 ½ cups Anita’s Organic Bakers Blend 60/40

¼ tsp salt

2 tbsp sugar

Zest 1 lemon

½ cup coconut oil, room temperature

¼ to ½ cups ice water (added 1 tbsp at a time)

750g (approx. 5 cups) rhubarb, chopped into ¼ inch thick slices

½ cup Anita’s Organic Cane Sugar

3 tbsp cornstarch

1 tsp fresh lemon juice

Crumble Topping
2/3 cup Anita’s Organic Bakers Blend 60/40

1/3 cup Anita’s Organic Cane Sugar

¼ cup Anita’s Organic Shredded Coconut

1 tsp cinnamon

Pinch salt

3 tbsp coconut oil, melted

Print Recipe


Grease a 9 or 10 inch pie plate and pre-heat oven to 400F.

To Make the Crust – In a medium sized bowl mix together the flour, sugar, salt and lemon zest. Drop teaspoon size pieces of the coconut oil and work into the flour with your fingertips or a pastry cutter. Work the oil in until the mixture resembles wet sand. Stir the ice water, 1 tablespoon at a time, into the dry mixture until a dough is formed. Work the dough into a ball and place on a lightly floured work surface. Roll out dough until it is about an inch or two bigger than the pie plate. Line the pie plate with the dough and trim off the excess edges. Place the pie crust in the fridge while you prep filling.

To Make the Filling – In a large bowl mix all of the filling ingredients together until fully incorporated. Spoon the mixture into the chilled pie crust and place back in the fridge while you make the crumble. topping.

To Make the Topping – In a medium sized bowl mix all of the dry crumble topping ingredients together. Slowly drizzle the coconut oil into the dry mix and stir with a fork until the oil is fully incorporated into the dry mix. Sprinkle the crumble topping over the rhubarb filling. Place the pie in the centre of the oven and bake for 20 minutes at 400F. After 20 minutes reduce the oven temperature to 350F and bake for another 40 to 45 minutes.

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