Description
This Crumb-Topped Strawberry Rhubarb Pie blends sweet strawberries and tart rhubarb under a golden, buttery crumble topping. A rustic, summery dessert that’s easy to make and always impresses, perfect for BBQs, potlucks, and holidays.
Ingredients
For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup brown sugar
- ¼ cup cornstarch (or ⅓ cup quick-cooking tapioca)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 6 tbsp unsalted butter, cold and cut into small pieces
- ¼ cup rolled oats (optional for oat topping version)
Instructions
Preheat your oven to 375°F (190°C). Place the oven rack in the center position.
In a large bowl, combine strawberries, rhubarb, both sugars, cornstarch (or tapioca), vanilla, cinnamon, and lemon juice. Mix gently until everything is evenly coated. Set aside for 15 minutes to allow juices to develop.
In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Add cold butter and cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Mix in oats if using.
Place the unbaked pie crust in a 9-inch pie pan. Spoon the fruit filling evenly into the crust, spreading it out. Sprinkle the crumb topping over the fruit, covering completely.
Place the pie on a baking sheet (to catch drips) and bake for 45–55 minutes. Check at 30 minutes—if the topping is browning too quickly, tent with foil. Bake until the filling is bubbling and the topping is golden brown.
Remove from the oven and let the pie cool on a wire rack for at least 3 hours. This allows the filling to set properly.
Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Storage Tips
-
Room Temperature: Store covered for up to 2 days.
-
Refrigerator: Store in an airtight container for up to 5 days.
-
Reheat: Warm slices in a 300°F oven for 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal per serving (estimated)
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