Strawberry Rhubarb Crumble Pie

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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.

slice of strawberry rhubarb crumble pie on a plate.

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.

slice of  strawberry rhubarb crumble pie on a plate with ice cream.

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.

fork taking a bite of  strawberry rhubarb crumble pie on a plate with ice cream.

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.

 strawberry rhubarb crumble pie  in a pie pan and served on a plate with ice cream.

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.
strawberry rhubarb crumble pie in a pie pan with a slice taken out.

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.
slice of strawberry rhubarb crumble pie with a scope of ice cream.

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.
pie crust dough in a pie pan with printed out recipe.
  1. Preheat your oven to 400 degrees F.
  2. 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.
chopped rhubarb in a bowl.
adding sugar to rhubarb and strawberries in a bowl.
  1. 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.
  2. 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.
strawberry rhubarb pie filling in an unbaked crust.
adding crumble topping to a strawberry rhubarb pie.
  1. 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.
baked  strawberry rhubarb crumble pie.
  1. 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.

top down view of  strawberry rhubarb crumble pie in pie dish.

slice of  strawberry rhubarb crumble pie on a plate with a scoop of ice cream and a fork.

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

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 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pie, rhubarb, strawberry rhubarb
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 449kcal

Ingredients

Crumble Topping:

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.

Video

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

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24 Comments

  1. 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!

  2. 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!

  3. 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

  4. 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!

    1. 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 :-).

      1. 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

    2. 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.

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

  6. 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?

  7. 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?

  8. 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!!

  9. 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..

  10. 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.

  11. 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.