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 filled with flavors of the season.

Strawberry Rhubarb Crumble Pie |

Strawberry Rhubarb Crumble Pie:

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 |

Strawberry Rhubarb Crumble Pie |

How do you make Strawberry Rhubarb Pie?

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 |

Strawberry Rhubarb Crumble Pie |

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 |

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 |

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.

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 |

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 |

Strawberry Rhubarb Crumble Pie |

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

The Best Strawberry Rhubarb Pie:

Strawberry Rhubarb Crumble Pie |

Looking for more pie recipes? I recommend these:

Strawberry Rhubarb Crumble Pie |

Strawberry Rhubarb Crumble Pie |

Looks pretty delicious, right? I told you. You won’t be able to keep your hands off this Strawberry Rhubarb Crumble Pie.

Strawberry Rhubarb Crumble Pie |
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.

Strawberry Rhubarb Crumble Pie Recipe:

Strawberry Rhubarb Crumble Pie

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: pie, rhubarb, strawberry rhubarb
Servings: 8
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
This Strawberry Rhubarb Crumble Pie is a quintessential summer dessert recipe that is filled with flavors of the season.


  • 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:


  • 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.



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

Nutrition Facts

Calories: 449kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 31mgSodium: 199mgPotassium: 285mgFiber: 3gSugar: 42gVitamin A: 406IUVitamin C: 26mgCalcium: 82mgIron: 2mg
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  • Glenna at

    I made this pie over the weekend . My family said it was the best pie ever. Thank you for sharing the wonderful recipe.

  • Emily Lynn at

    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!

  • dolores a urato at

    Michael………… never disappoint…….you have the BEST blog… 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

  • Thelma at

    Have made this 2 times now…it is the best…

    • Michael Wurm, Jr. at

      So happy to hear this Thelma! I’m glad you enjoy the recipe!

      xo Michael

  • Sheila in MD at

    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!

    • Sheila in MD at

      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 :-).

      • Michael Wurm, Jr. at


        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!


    • Alanna at

      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.

  • Theresa Moore at

    I am not a rhubarb fan. Can this pie be made as a strawberry pie or another combination? Thank you.

    • Michael Wurm, Jr. at

      You could try whatever combination you’d like.

      xo Michael

  • Karol at

    My favorite pie is rhubarb without strawberries. If you can’t find fresh rhubarb use frozen chopped rhubarb from the grocery store.

  • Marla at

    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?

  • rktmb20fan at

    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?

    • Michael Wurm, Jr. at

      No. I’ve never cooked rhubarb before putting it in a pie. Rhubarb cooks pretty quickly so there’s no need to.

      xo Michael

  • 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

  • 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?

  • 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..

  • 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.

  • 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.

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