Strawberry Rhubarb Crumble Pie
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThis 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 also 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 and tart flavors makes this dessert a crowd-pleaser that everyone will enjoy.
- It’s the perfect dessert to welcome in summer. With rhubarb usually available mid to late spring, this flavor combination will always remind you of summer.
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
- strawberries
- unsalted butter
- all purpose flour
- brown sugar
- white sugar
- quick cooking oats
- lemon juice
- salt
- cinnamon
- vanilla ice cream for serving
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.
- 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.
- 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.
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 Delicious Pie Recipes You Will Enjoy:
- 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
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.
Great recipe! We have a rhubarb plant growing in our backyard. Several years ago I was finally felt I knew how to use it. Have tried a number of straight pie recipes (no crumble). They were okay but not amazing. I have a go-to recipe for cherry pie with crumble on top and really wanted the same kind of thing for the strawberry rhubarb. Made this today and it was just what I wanted. Thanks for the recipe!
I made this a few days ago. Easily doubled. We ate it all and fought over the last piece. Easy and delicious♥️
I made this pie over the weekend . My family said it was the best pie ever. Thank you for sharing the wonderful recipe.
We used to make strawberry rhubarb pie when I was a little girl but I haven’t even thought about it in years. This brings back so many memories! I can’t wait to try your recipe. Thank you for sharing!
Michael…………..you never disappoint…….you have the BEST blog…..bar none. It is beautiful, varied, and delicious, and so informative………… it always brings me such joy. Thank you for the time and effort you put into creating a MASTERPICE,………Blessings……..dee
Have made this 2 times now…it is the best…
So happy to hear this Thelma! I’m glad you enjoy the recipe!
xo Michael
I tried this recipe on Sunday-the filling had great flavor but unfortunately was soup as 3T of flour was nowhere near enough to thicken…if I try again, my try subbing arrowroot starch or minute tapioca. BUt the even bigger challenge was the topping…my instinct told me that 1/2 cup (i stick) of butter was too much for the dry ingredient amount (less than 1 cup)…but i read reviews and nobody mentioned this as an issue….what i had was a greasy mess on top essentially that was like mush and not like a crumble or crips at all. Was there by chance a typo in the recipe? Wondering if it should have read 1/2 stick butter as opposed to 1/2 cup and if anyone else had this issue. Again-flavor of pie was good and we ate it anyway in bowls with ice cream!
Wanted to edit my comment…as I had left the leftovers with friends and they said by the next morning, the filling had thickened! This was a lot longer than expected and I might still try the other subs but it did indeed thicken. Still have the butter in the topping question though :-).
Shelia,
Thanks so much for your comment. So sorry you had troubles. The recipe calls for 1/2 cup flour for the filling, not 3 tablespoons. Perhaps that’s why the filling didn’t set up as quickly. As far as the crumb topping, I will have to test this again. I recently switched to a new recipe card service for my blog and it may have transposed stick to cup. However, I tend to agree with you … that amount seems off. I really appreciate you pointing this out so I can look into it.
Again, apologies for any inconvenience. I’m just glad you were still able to enjoy it!
Thanks!
Michael
I found the butter amount to be too much. I used 1/2 cup and it was very mushy, not a crumble. I think it should have been 1/2 stick which is about 1/4 cup. Since I already had 1/2 cup butter in mine, I just double the rest of the ingredients and ended up with the right consistency but way more of the crumble topping than I needed.
I am not a rhubarb fan. Can this pie be made as a strawberry pie or another combination? Thank you.
You could try whatever combination you’d like.
xo Michael
My favorite pie is rhubarb without strawberries. If you can’t find fresh rhubarb use frozen chopped rhubarb from the grocery store.
That looks delicious!! I’m going to try to find Rhubarb where I live in California. If not in the grocery store, maybe it’s available at the farmers market?
Question… does the rhubarb need to be cooked prior? I saw a comment posted on another recipe that the person would have liked to have been informed beforehand that the rhubarb needed to be cooked before baking it in the pie. I didn’t think it needed to be…. am I wrong?
No. I’ve never cooked rhubarb before putting it in a pie. Rhubarb cooks pretty quickly so there’s no need to.
xo Michael
If I use frozen rhubarb do I change the recipe at all?
I’m not sure? I’d assume not, but you may have a bit more liquid. Try draining the rhubarb after defrosting.
xo Michael
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!!
does it say anywhere that it makes 2 pies?
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..
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.
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.