Skip to content 
Embrace the delicious flavors of spring and summer with this incredible strawberry rhubarb pie with crumb topping. This classic dessert perfectly balances the sweetness of ripe strawberries with the tangy bite of rhubarb. Topped with a buttery, crunchy crumb, it is an irresistible treat. Get ready to bake a truly satisfying pie that tastes like pure sunshine!
Why You’ll Love This Strawberry Rhubarb Pie
- Effortless Preparation: This recipe simplifies the baking process, making it perfect for beginners and busy parents alike.
- Perfect Flavor Balance: Enjoy the ideal combination of sweet strawberries and tart rhubarb in every bite.
- Irresistible Crunchy Topping: The buttery, spiced streusel adds an amazing texture contrast to the soft fruit filling.
- Captures Seasonal Taste: Experience the true essence of fresh spring and summer produce in this delightful dessert.
- Versatile for Any Occasion: This strawberry rhubarb crumble pie is wonderful for family dinners, potlucks, or a special treat.
Ingredients for Strawberry Rhubarb Crumble Pie
Creating a delicious strawberry rhubarb pie with crumb topping starts with fresh, quality ingredients. You’ll find everything you need for the crust, the vibrant fruit filling, and that irresistible crunchy topping right here.
Pie Crust
- One 9-inch pie crust (homemade or store-bought) – you’ll only need 1/2 of my IBC’s Go-To Pie Crust recipe.
Filling
- 3 cups chopped rhubarb (1/2-inch pieces)
Although botanically a vegetable, rhubarb is often treated as a fruit in culinary applications, as detailed in this overview of rhubarb’s botanical classification and culinary uses.
- 2 cups hulled and cubed strawberries
- 1/2 cup granulated sugar (white sugar)
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- Pinch of salt
Crumble Topping
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup quick oats
- 1/2 teaspoon ground cinnamon
Notes & Substitutions
Feel free to use fresh or frozen rhubarb and strawberries. If using frozen fruit, thaw it completely and drain any excess liquid to prevent a watery pie. For convenience, a good quality store-bought pie crust works perfectly; just ensure it is a 9-inch single crust. Adjust the amount of sugar based on the sweetness of your fruit. Very ripe strawberries might require slightly less sugar. If you prefer a different texture, you can substitute the quick oats in the crumble topping with an equal amount of additional all-purpose flour, creating a finer streusel. This strawberry rhubarb pie is quite adaptable.
Equipment You’ll Need
Gathering your tools before you start makes baking a breeze. You will need a standard 9-inch pie dish to hold your beautiful pie. For mixing, grab a couple of large mixing bowls. Of course, have your measuring cups and spoons ready for precise ingredient amounts. A sharp knife and a cutting board are essential for prepping the fruit. A pastry blender is optional for the crumble, but your hands work just as well!
Step-by-Step Instructions
Begin by preparing your pie crust. If using my Go-To Pie Crust recipe, you will only need half of it. Roll out the dough onto a lightly floured surface. Carefully transfer it to a 9-inch pie pan. Pinch around the rim of the dough to form a decorative edge. Place it in the refrigerator to chill while you prepare the filling and topping for your delicious strawberry rhubarb pie with crumb topping.
Preheat your oven to 400°F (200°C). This ensures your pie starts baking at the correct temperature for a crisp crust.
In a medium bowl, combine the chopped rhubarb, hulled and cubed strawberries, light brown sugar, white sugar, all-purpose flour, fresh lemon juice, and a pinch of salt. Mix with a spoon until all the ingredients are evenly combined and the fruit is well coated. Set this vibrant fruit mixture aside.
Next, prepare the delightful crumble topping. In a separate bowl, mix together the cold unsalted butter cubes, all-purpose flour, light brown sugar, quick oats, and ground cinnamon. Using your hands works best to rub the butter into the dry ingredients until crumbly, forming pea-sized clumps. Alternatively, you can use a spoon or a pastry cutter.
Remove your chilled pie dough from the refrigerator. Fill the dough-lined pie pan with the prepared strawberry rhubarb mixture, leveling off the top gently. Then, sprinkle the crumbly topping evenly over the fruit filling. Make sure to cover the entire surface for that perfect crunchy layer.
Bake the pie for 20 minutes at 400°F (200°C). After this initial bake, reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes. You’ll know your pie is done when the fruit filling is visibly bubbling through the crumb topping, and the topping itself is golden brown and fragrant.
Let the pie cool for at least two hours before slicing and serving. This crucial cooling time allows the fruit filling to set properly, preventing it from being too runny. Serve with a scoop of vanilla ice cream.
Pro Tips for a Perfect Pie
- Blind Bake Crust: For an extra crispy base and to prevent a soggy bottom, consider blind baking your pie crust before adding the filling.
For a perfectly crisp base, understanding the technique of blind baking can significantly improve your pie, and essential tips for blind baking pie crusts can help achieve the best results.
- Chill Ingredients: Ensure your pie crust and crumble topping butter are cold. This helps create a flaky crust and a perfectly crumbly streusel.
- Don’t Overmix Crumble: Mix the crumble just until combined and crumbly. Overmixing can lead to a tough topping.
- Tent with Foil: If your crust or topping starts browning too quickly, loosely tent the pie with aluminum foil for the remaining bake time.
- Check for Bubbling: The bubbling filling confirms the fruit is fully cooked and the thickener has activated, ensuring a set pie.
- Cool Fully: Allowing the pie to cool completely is critical. It gives the fruit filling time to set, making for clean slices.
Serving, Storage, and Variations
Serving Suggestions
This homemade strawberry rhubarb pie is delightful served warm, allowing the fruit filling to remain slightly soft and fragrant. It is also excellent at room temperature. For an extra special treat, pair a slice with a generous scoop of creamy vanilla ice cream, a dollop of fresh whipped cream, or a spoonful of tangy crème fraîche.
Storage Instructions
Store leftover pie loosely covered at room temperature for up to two days. For longer freshness, refrigerate your pie for up to four to five days. You can also freeze a baked pie, wrapped tightly, for up to three months. To enjoy later, thaw overnight in the refrigerator and warm gently in the oven if desired. You can even freeze an unbaked pie, adding the crumble just before baking.
Flavor Variations
Experiment with different spices to enhance this delicious fruit crumb pie. Add a touch of ground ginger or cardamom to the filling for a warm, aromatic note. For a twist, swap out some of the strawberries for raspberries or blackberries, creating a mixed berry and rhubarb delight. A little orange zest in the filling can also brighten the flavors beautifully.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 55g |
| Protein | 4g |
| Fat | 16g |
Frequently Asked Questions
- Can I use frozen fruit for this strawberry rhubarb pie with crumb topping? Yes, you can. Thaw frozen rhubarb and strawberries completely, then drain any excess liquid thoroughly to prevent a soggy pie.
- How do I know when the pie is done baking? The pie is done when the fruit filling is visibly bubbling through the crumb topping and the topping itself is golden brown and fragrant.
- Can I make this pie ahead of time? You can prepare the pie filling and crust ahead of time and refrigerate them separately. It’s best to assemble and add the crumble topping just before baking.
- How do I prevent a soggy bottom crust? To help prevent a soggy bottom, consider blind baking your pie crust before adding the filling, or ensure you use enough thickener like flour.
- What kind of pie dish works best? A standard 9-inch glass or ceramic pie dish is ideal for even baking and browning.
- Why is my pie filling runny after cooling? A runny pie filling usually means it didn’t have enough thickener (flour in this case) or it wasn’t cooled sufficiently to allow the filling to set.
Conclusion
This ultimate strawberry rhubarb pie with crumb topping is more than just a dessert; it’s a celebration of seasonal flavors and simple baking. With its delightful sweet-tart filling and crunchy, buttery streusel, it’s a showstopper that’s surprisingly easy to make. We encourage you to try this recipe and experience the joy of homemade pie. Share your comments below, and don’t forget to leave a rating! For more quick and easy recipes, be sure to explore the rest of our collection.
The Ultimate Strawberry Rhubarb Pie with Crumb Topping
Ingredients
Equipment
Method
- Begin by preparing your pie crust. If using my Go-To Pie Crust recipe, you will only need half of it. Roll out the dough onto a lightly floured surface. Carefully transfer it to a 9-inch pie pan. Pinch around the rim of the dough to form a decorative edge. Place it in the refrigerator to chill while you prepare the filling and topping.
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the chopped rhubarb, hulled and cubed strawberries, light brown sugar, white sugar, all-purpose flour, fresh lemon juice, and a pinch of salt. Mix with a spoon until all the ingredients are evenly combined and the fruit is well coated. Set this vibrant fruit mixture aside.
- Next, prepare the delightful crumble topping. In a separate bowl, mix together the cold unsalted butter cubes, all-purpose flour, light brown sugar, quick oats, and ground cinnamon. Using your hands works best to rub the butter into the dry ingredients until crumbly, forming pea-sized clumps. Alternatively, you can use a spoon or a pastry cutter.
- Remove your chilled pie dough from the refrigerator. Fill the dough-lined pie pan with the prepared strawberry rhubarb mixture, leveling off the top gently. Then, sprinkle the crumbly topping evenly over the fruit filling. Make sure to cover the entire surface for that perfect crunchy layer.
- Bake the pie for 20 minutes at 400°F (200°C). After this initial bake, reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 45 minutes. Your pie is done when the fruit filling is visibly bubbling through the crumb topping, and the topping itself is golden brown and fragrant.
- Let the pie cool for at least two hours before slicing and serving. This crucial cooling time allows the fruit filling to set properly, preventing it from being too runny. Serve with a scoop of vanilla ice cream.
