Strawberry Rhubarb Crumble Pie

This Strawberry Rhubarb Crumble Pie is a quintessential summer dessert recipe. Made with garden fresh rhubarb, plump strawberries, and crunchy crumble topping, it’s the perfect combination of sweet and tart. Filled with flavors of the season, this recipe is a crowd pleaser that everyone will enjoy.

You know it’s almost summer when the rhubarb is ready to harvest. Since it’s one of my favorite things to bake with (as you might know by the collection of rhubarb recipes here on Inspired by Charm), I couldn’t wait to get in the kitchen and whip up this Strawberry Rhubarb Crumble Pie.

I grew up on Strawberry Rhubarb Pie. (It’s actually one of my favorite pie recipes.) We still have it at many of our family gatherings. It will forever remind me of home and family, and that is reason enough to eat it as often as possible.

My grandparents have had a rhubarb plant in their garden for as long as I can remember. That plant is probably older than me, and it keeps coming back year after year.

Many years it produces so much that we chop up the extra and freeze it so we can have rhubarb pie during the holidays. With my grandpa passing away last year and my grandma having limited mobility, the garden no longer exists, but that rhubarb plant is still going strong.

Around here, Strawberry Rhubarb Pie is usually made with a top and a bottom crust. But since I showed you how to make that a couple years ago, I thought I’d put a different spin on the recipe this time and make a Strawberry Rhubarb Crumble Pie.

Looking for more strawberry rhubarb recipe ideas? I have an entire collection of the best rhubarb recipes. Be sure to try the amazing rhubarb cobbler or the delicious strawberry rhubarb bars.

Why Strawberry Rhubarb?

If you’ve never baked with rhubarb, this pie is a great way to try it. On it’s own, rhubarb is kind of like sour celery. However, when you pair it with sugar and use it in baked goods, it turns into this tangy wonderfulness that’s unlike anything else.

The combination of strawberry and rhubarb is one of my favorites! One of the reasons why strawberry and rhubarb make such a delicious combo is their contrasting flavors. The sweetness of ripe strawberries perfectly complements the tangy and tart notes of rhubarb, creating a unique and delicious flavor profile.

When you combine these elements with the right balance of sugar, lemon juice, and spices, you have a perfect recipe for a strawberry rhubarb crumble pie that is both sweet and tangy, with a satisfying crunch in every bite.

Why You’ll Love This Recipe

• It’s incredibly easy to make. (Especially if you opt for a store-bought crust.) With just a few simple steps, you’ll have a pie that looks and tastes like it was made by a professional baker.
• The combination of sweet strawberries and tart rhubarb creates a delightful balance that’s truly irresistible. Every bite offers a harmonious blend of these classic summer flavors.
• Whether you’re serving it at a family gathering or a summer picnic, this pie is sure to impress. The crunchy crumble topping adds an extra layer of texture that everyone will enjoy.
• Using fresh, garden-grown rhubarb and strawberries, this pie captures the essence of the season. It’s a wonderful way to celebrate the arrival of summer and savor the best of what your garden has to offer.

Ingredients

To achieve the perfect balance of sweet and tart flavors in your strawberry rhubarb crumble pie, it all starts with selecting the right ingredients. Here’s what you will need:

Pie Crust

For this version, you will need one crust. I recommend using IBC’s Go-To Pie Crust, but you can use whatever recipe you like. (You can even use store-bought, and I won’t tell.)

You will need to halve the recipe. Of course, another option is to follow the crust recipe as it’s written and make two of these pies – one for you and one for a friend.

Additional Ingredients

• Rhubarb: Fresh, garden-grown rhubarb adds a tart, tangy flavor that perfectly complements the sweet strawberries.
• Strawberries: Plump, juicy strawberries bring natural sweetness and vibrant color to the filling.
• Brown Sugar: Adds a rich, molasses-like sweetness that deepens the flavor of the filling.
• White Sugar: Provides a balanced sweetness that enhances the natural flavors of the fruit.
• All-Purpose Flour: Helps to thicken the filling, ensuring it sets properly and isn’t too runny.
• Lemon Juice: Adds a hint of brightness and helps balance the sweetness of the pie.
• Salt: Enhances the overall flavor, making all the ingredients shine.
• Butter: Cold, unsalted butter is key to creating a perfectly crumbly and delicious topping.
• Quick Oats: Adds a wonderful texture to the crumble topping, making it extra crunchy.
• Cinnamon: Infuses the crumble topping with a warm, comforting spice that pairs beautifully with the fruit.
• Vanilla Ice Cream: Optional but highly recommended, it adds a creamy contrast that makes every bite even more delightful.

How to Make

I will walk you through the process of making this strawberry rhubarb crumble pie. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. Begin by preparing your pie crust. (If using my go-to Pie Crust recipe, you will only need 1/2 of the recipe.) 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 an edge. Place it in the refrigerator to chill.

2. Preheat your oven to 400 degrees F.
3. In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside.

4. Next, prepare the crumble topping. In a bowl, mix together the butter, flour, brown sugar, quick oats, and cinnamon. I find using your hands works best; however, you can use a spoon or pastry cutter. Mix until crumbly.
5. Remove your pie dough from the refrigerator. Fill the dough with the strawberry rhubarb mixture leveling off the top. Then, sprinkle evenly with the crumble topping.

6. Bake the pie for 20 minutes at 400 degrees F. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes. You’ll know the pie is done when the filling is bubbling and the top is browned.

7. Let the pie to cool for at least two hours before serving. This will allow the filling to set. Serve with a scoop of vanilla ice cream.

And with that your strawberry rhurbarb crumble pie is ready to be enjoyed! Dig in my friend.

Frequently Asked Questions

Can I use frozen fruit for my strawberry rhubarb crumble pie?

Yes, you can use frozen fruit, but be sure to thaw it completely and drain off any excess liquid before adding it to the pie filling.

How do I know when my pie is done baking?

A: Your pie is done baking when the filling is bubbling and the crust is golden brown. To check for doneness, insert a toothpick into the center of the pie. If it comes out clean, your pie is ready.

Can I make the pie ahead of time?

A: Yes, you can make the pie ahead of time and store it in the refrigerator. However, it’s best to add the crumble topping just before baking to ensure it stays crispy.

How can I prevent my crumble topping from becoming soggy?

To prevent a soggy crumble topping, be sure to mix in melted butter until the mixture resembles coarse crumbs. It’s also helpful to bake your pie on the bottom rack of the oven to ensure the topping gets crispy.

Whether you love rhubarb or have yet to try it, I hope you give this recipe a whirl. You won’t be disappointed.

More Pie Recipes You’ll Love

• Cinnamon Roll Apple Pie
• Cranberry Pecan Pie
• Key Lime Pie Fudge
• Mini Skillet Blueberry Pies
• Bite-Size Peanut Butter Pies with Chocolate Crust

Okay, I know you’re dying to try this strawberry rhubarb crumble pie. I don’t blame you. I know you’re going to love it! If you do, please consider leaving a comment and a 5-star rating below. It’s always appreciated.

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Strawberry Rhubarb Crumble Pie

This Strawberry Rhubarb Crumble Pie is a quintessential summer dessert recipe that is filled with flavors of the season.

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pie, rhubarb, strawberry rhubarb

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Calories: 449kcal

Video

Ingredients

• 1 IBC’s Go-To Pie Crust Only 1/2 recipe is needed.
• 3 cups chopped rhubarb chopped into 1/2-inch pieces
• 2 cups hulled and cubed strawberries
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon juice
• Pinch of salt

Crumble Topping:

• 1/2 cup cold unsalted butter cubed
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup quick oats
• 1/2 teaspoon cinnamon
• Vanilla ice cream

Instructions

• Begin by preparing your pie crust. (If using my Go-T0 Pie Crust recipe (linked below), you will only need 1/2 of the recipe.) 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 an edge. Place it in the refrigerator to chill.
• Preheat your oven to 400 degrees F.
• In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside.
• Next, prepare the crumble topping. In a bowl, mix together the butter, flour, brown sugar, quick oats, and cinnamon. I find using your hands works best; however, you can use a spoon or pastry cutter. Mix until crumbly.
• Remove your pie dough from the refrigerator. Fill the dough with the strawberry rhubarb mixture leveling off the top. Then, sprinkle evenly with the crumble topping.
• Bake the pie for 20 minutes at 400 degrees F. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes. You’ll know the pie is done when the filling is bubbling and the top is browned.
• Let the pie to cool for at least two hours before serving. This will allow the filling to set. Serve with a scoop of vanilla ice cream.

Notes

You can find my Go-To Pie Crust Recipe HERE.

Nutrition

Calories: 449kcal | Carbohydrates: 70g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 199mg | Potassium: 285mg | Fiber: 3g | Sugar: 42g | Vitamin A: 406IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 2mg