Strawberry Rhubarb Pie with Crumb Topping

Prepare for a delightful culinary journey with this incredible Strawberry Rhubarb Pie featuring a delectable crumble topping. This classic dessert perfectly balances sweet and tart flavors, making it a favorite for any occasion. It is surprisingly simple to make, ensuring a rewarding baking experience for all skill levels.

Why You Will Love This Recipe

You will absolutely adore this pie for so many reasons! First, the combination of sweet strawberries and tangy rhubarb creates a flavor profile that is both refreshing and comforting. The buttery, crisp crumb topping adds a wonderful textural contrast to the juicy, bubbling fruit filling. This recipe is also incredibly versatile; perfect for potlucks, celebrations, or a simple dessert after a family meal. Plus, the vibrant colors make it a visually appealing treat that’s sure to impress.

Ingredients

• 1 pie crust homemade or store-bought
• 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
• 1 pound fresh strawberries, hulled and sliced (about 3 cups)
• 3/4 cup granulated sugar (adjust to taste depending on sweetness of fruit)
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• For the Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). If using a store-bought pie crust, place it into a 9-inch pie plate. If making your own, roll it out and fit it into the pie plate, crimping the edges as desired.
2. In a large bowl, combine the chopped rhubarb and sliced strawberries.
3. In a separate small bowl, whisk together the granulated sugar, cornstarch, vanilla extract, optional cinnamon, and salt.
4. Pour the sugar mixture over the fruit and toss gently until the fruit is evenly coated.
5. Pour the fruit mixture into the prepared pie crust, spreading it evenly.
6. To make the crumb topping, in a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Whisk to combine.
7. Add the cold, diced butter to the flour mixture. Use your fingers, a pastry blender, or a fork to cut the butter into the flour mixture until coarse crumbs form.
8. Sprinkle the crumb topping evenly over the fruit filling in the pie crust.
9. Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven.
10. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crumb topping is golden brown and the filling is bubbly and thick. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
11. Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Expert Tips / Pro Tips

For the best results, always use fresh, in-season strawberries and rhubarb. If your rhubarb is very tart, you might want to slightly increase the sugar in the filling. To prevent the pie crust from getting soggy, you can blind bake it for about 10-15 minutes before adding the filling. Ensure your butter for the crumb topping is very cold; this creates the best coarse crumb texture. Don’t rush the cooling process; allowing the pie to cool completely is crucial for the filling to set properly, preventing a runny slice. You can also add a pinch of nutmeg to the filling for an extra layer of warmth.

Variations & Substitutions

Experiment with different fruits! Blueberries or raspberries could be a delicious addition or substitute for some of the strawberries. For a gluten-free option, use a gluten-free pie crust and a gluten-free all-purpose flour blend for the crumb topping. You can add a tablespoon of lemon juice to the filling to brighten the flavors even more. For a nuttier crumb topping, incorporate 1/4 cup of chopped pecans or walnuts into the dry crumb mixture. If you don’t have cornstarch, you can use all-purpose flour (use 1/2 cup) as a thickening agent, though cornstarch provides a clearer finish.

Serving Suggestions

This Strawberry Rhubarb Pie with Crumb Topping is absolutely delicious served warm or at room temperature. For an extra special treat, serve it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar just before serving adds an elegant touch. It pairs wonderfully with a cup of coffee or a glass of sweet sparkling wine.

Storage, Freezing & Reheating

Store leftover pie covered loosely with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerating, allow it to come closer to room temperature before serving for the best flavor. To freeze, wrap the cooled pie tightly in several layers of plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw frozen pie overnight in the refrigerator. To reheat a whole pie or individual slices, warm in an oven preheated to 300°F (150°C) for 15-20 minutes, or until warmed through, taking care not to over-brown the topping.

Nutrition Information

Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients, preparation methods, and serving sizes.

FAQ

Can I use frozen fruit for this pie?

Yes, you can use frozen rhubarb and strawberries. Thaw them completely and drain any excess liquid before tossing with the sugar and cornstarch mixture to prevent a watery pie filling.

Why is my pie filling runny?

A runny filling typically means the pie didn’t bake long enough, didn’t have enough thickener, or wasn’t allowed to cool completely. Ensure you see the filling bubbling thickly in the center and allow ample cooling time for it to set.

How do I prevent the pie crust from getting soggy?

To help prevent a soggy bottom crust, you can brush the bottom of the crust with a lightly beaten egg white before adding the filling, or blind bake the crust for 10-15 minutes before adding the filling. Ensuring the filling isn’t too watery also helps.

Strawberry Rhubarb Pie with Crumb Topping

This classic Strawberry Rhubarb Pie features a sweet and tart filling nestled in a flaky crust, crowned with a buttery, crisp crumb topping. A perfect dessert for spring and summer gatherings.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American, Comfort Food

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Pie Crust (or 1 pre-made 9-inch crust)

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (1 stick), very cold, cut into small cubes
• 1/4 cup ice water or as needed

For the Filling

• 3 cups fresh rhubarb chopped into 1/2-inch pieces
• 3 cups fresh strawberries hulled and sliced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon optional

For the Crumb Topping

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon optional
• 1/4 cup unsalted butter cold, cut into small cubes

Method

 

Instructions

1. **Prepare the Pie Crust (if making from scratch):** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Set aside.
3. **Prepare the Filling:** In a large bowl, gently combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, vanilla extract, and optional ground cinnamon. Mix until the fruit is evenly coated.
4. **Prepare the Crumb Topping:** In a medium bowl, combine the flour, granulated sugar, brown sugar, and optional ground cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture forms coarse crumbs.
5. Pour the fruit filling into the prepared pie crust. Sprinkle the crumb topping evenly over the fruit filling.
6. Bake for 50-60 minutes, or until the filling is bubbling and the crumb topping is golden brown. If the crust edges are browning too quickly, cover them loosely with aluminum foil. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.

Notes

For best results, use fresh, in-season strawberries and rhubarb. You can serve this pie warm with a scoop of vanilla ice cream, or chilled for a refreshing treat. The pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.