You know it’s almost summer when the rhubarb is ready to harvest. Since it’s one of my favorite things to bake with (You can find more of my rhubarb recipes here.), I couldn’t wait to get in the kitchen and whip up this Strawberry Rhubarb Crumble Pie.

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

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.

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

I grew up on Strawberry Rhubarb Pie. 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.

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

You might be wondering if you can make plain rhubarb pie. Yes, you can, and it’s delicious. I just like to add strawberries to the pie party to give the pie an extra touch of fruity sweetness.

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Around here, this 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.

IBC go-to 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. (You can have your friend thank me for that tip.)

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Also, while that recipe tells you to use a food processor, you can also do it by hand. Sometimes I find it helpful to do it by hand in order to feel the dough. In my opinion, that’s the best way to tell when it’s ready to be rolled out.

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

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

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Strawberry Rhubarb Crumble Pie

Here's what you will need:

1 IBC's Go-To Pie Crust (Only 1/2 recipe is needed.)

3 cups rhubarb, chopped into 1/2-inch pieces
2 cups strawberries, hulled and cubed
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
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup quick oats
1/2 teaspoon cinnamon
Vanilla ice cream

Begin by preparing your pie crust. (If using IBC's Go-To Pie Crust, 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.

Print

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Strawberry Rhubarb Crumble Pie | inspiredbycharm.com

Looks pretty delicious, right? I told you. You won’t be able to keep your hands off it.



Strawberry Rhubarb Crumble Pie | inspiredbycharm.com
Strawberry Rhubarb Crumble Pie | inspiredbycharm.com
You might want to forget what I told you about sharing that second pie with a friend. You can just keep both for yourself. It will be our little secret.

 

P.S. That little video above is from SnapChat. Follow along!
Find me at: inspiredbycharm Hope to see you there!

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Comments

  • Linda at

    Pie sounds wonderful, Michael. I love your photos…..the way you garnish the pie with the strawberry with part of the green cap, the pretty gold server and fork. I hope I can find fresh rhubarb in the stores here in Texas. Thanks for your recipe and ideas.

  • Elle at

    Your beautiful pie is making me crave rhubarb:) I remember how abundant it was in the Midwest. Unfortunately, it’s hard to grow here in the South.

  • Elaine at

    Yesterday I made your pie except crust as I have my own version. But it was lovely. Juicy and rifgt amount sweet and tart.Thank you. I will try another one of your recipes Soon..

  • Aylin Olson at

    I made this pie for my husband a few weeks ago since he adores Strawberry Rhubarb pie. The recipe is super easy and simple to make. I made the “mistake” of piling the entire filling in one pie shell since I thought it only made one pie. It was great mistake because the filling cooked down and was amazing. My husband said it is the best strawberry rhubarb pie he’s ever eaten! Not too tart and not too sweet. I was told that this is the only recipe I am to use. Lol! I now need to make a few of them so we have them in the freezer. Since i can find rhubarb in my store here in AZ, I must stock up. Thank you so much for your recipe!! It was a huge hit with everyone I shared it with ?? Even though I wasn’t supposed to share, Shhh!!

    • lisa at

      does it say anywhere that it makes 2 pies?

  • Melissa at

    If I use frozen rhubarb do I change the recipe at all?

    • Michael Wurm, Jr. at

      I’m not sure? I’d assume not, but you may have a bit more liquid. Try draining the rhubarb after defrosting.

      xo Michael

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