Strawberry Rhubarb Crumble Pie

Looking for a summer dessert that combines the sweet and tart flavors of fresh strawberries and rhubarb? This Strawberry Rhubarb Crumble Pie is a delightful twist on the classic summer pie recipe that results in a deliciously sweet and tangy pie topped with a golden crumble, perfect for any occasion.

Strawberry rhubarb pie with crumb topping

This pie is by far one of my favorite rhubarb desserts. In our house, the beginning of rhubarb season brings on the first feelings of summer by marking the start of eating fresh from the garden. We have a large rhubarb patch, and this is a major go-to recipe when we start craving fresh rhubarb. And while this makes an amazing fresh rhubarb pie, it also works great with frozen rhubarb as well, so really you can enjoy it all year round.

Fresh rhubarb and strawberries

Wondering how to freeze rhubarb for later? Go read our post on How to Harvest and Freeze Fresh Rhubarb.

Why you’ll love this recipe:

  • This strawberry rhubarb pie offers a delicious and unique combination of flavors with the addition of the bright flavor of lemon zest and warm spices like nutmeg and cinnamon.
  • This pie recipe sets you up for success to avoid a soupy mess and get picture-worthy slices every time.
  • The buttery top crumble is the perfect compliment to the sweet/tart filling and comes together quickly without fussing over a top crust.
  • Rhubarb is a great source of fiber, vitamin C, and calcium, while strawberries are packed with antioxidants and vitamin B6. So, not only does this pie taste delicious, but it adds a good dose of vitamins to your dessert.
Slice of strawberry rhubarb pie with crumb topping

Tools You’ll Need

  • 9″ deep dish pie plate – Don’t have a deep dish plate? Reduce the strawberries and rhubarb each by 1/2 C and bake in a standard 9″ pie dish.

Ingredients

  • Single pie crust for deep dish pie – No need to pre-bake the crust as it will bake with the filling. We made this pie with our Quick and Easy Flaky Pie Crust.

For the filling

  • Strawberries – Fresh or frozen both work. When using frozen fruit, make sure the fruit is still frozen, not thawed, or the pie will become too runny.
  • Rhubarb – Fresh or frozen
  • Lemon zest
  • Lemon juice
  • Granulated sugar – Due to the nature of rhubarb, this creates a moderately tart pie despite using a fair bit of sugar. I do not recommend trying to reduce the amount of sugar in this recipe.
  • Cinnamon
  • Nutmeg
  • Cornstarch – This is the thickener used in the pie to prevent ending up with a messy pie that falls apart.
  • Salt

for the crumble

  • All-purpose flour
  • Granulated sugar
  • Nutmeg
  • Apple cider vinegar – Adds a little acidity which results in a lighter, more airy crumble.
  • Salted butter, melted

Directions

Step 1:
Preheat the oven to 400º F.
Lay pie crust into pie pan and crimp edges. Chill the pie crust in the fridge until ready to fill to prevent the edges from shrinking when baking.

Pie crust laid in pie pan

Step 2:
Add pie-filling ingredients to a bowl and stir to combine.

Strawberry rhubarb pie filling

Step 3:
For the crumble, combine flour, sugar, and nutmeg in a small bowl. Then stir in melted butter and apple cider vinegar.

Crumble topping for pie

Step 4:
Pour the fruit filling into the pie crust.

Strawberry rhubarb pie filling in crust, unbaked

Distribute the crumble evenly across the top. It is perfectly fine to leave crumbs of different sizes and spaces where the fruit shows through.

Strawberry rhubarb pie with crumb topping, unbaked

Step 5:
Place pie on a cookie sheet to catch any juices that may run over. (Fruit pies are notorious for bubbling over even if the pan in not over-filled.)
Bake in oven at 400º for 20 minutes, then reduce heat to 350º for 30-40 minutes. This will help the decorative edges of the pie to set properly.
Tent with foil at the half-way point. Bake until filling is bubbling and topping is golden brown. Pie will still have quite a bit of juice after baking but will set up completely once fully cooled.

Strawberry rhubarb pie with ice cream

For perfect slices, let the pie cool completely before serving. (Or don’t, we won’t tell! Who doesn’t love a nice warm slice of pie that will melt your ice cream?)

Strawberry Rhubarb Crumble Pie

This Strawberry Rhubarb Crumble Pie is a delightful twist on the classic summer pie recipe that results in a deliciously sweet and tangy pie topped with a golden crumble, perfect for any occasion.
Print Recipe

Ingredients

  • 1 deep dish pie crust

Filling Ingredients

  • 3 C sliced strawberries
  • 3 C sliced rhubarb
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 1 C granulated sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ C cornstarch
  • pinch salt

Crumble Ingredients

  • C all-purpose flour
  • ½ C granulated sugar
  • ¼ tsp nutmeg
  • ½ tsp apple cider vinegar
  • ½ C butter, melted

Instructions

  • Preheat the oven to 400º F.Lay pie crust into pie pan and crimp edges. Chill the pie crust in the fridge until ready to fill to prevent the edges from shrinking when baking.
  • Add pie-filling ingredients to a bowl and stir to combine.
  • For the crumble, combine flour, sugar, and nutmeg in a small bowl. Then stir in melted butter and apple cider vinegar.
  • Pour the fruit filling into the pie crust.
  • Distribute the crumble evenly across the top.
  • Place pie on a cookie sheet to catch any juices that may run over.
    Bake in oven at 400º for 20 minutes, then reduce heat to 350º for 30-40 minutes.
    Tent with foil at the half-way point. Bake until filling is bubbling and topping is golden brown.
    Pie will still have quite a bit of juice after baking but will set up completely once fully cooled.

Notes

If you don’t have a deep dish plate, reduce the strawberries and rhubarb each by 1/2 C and bake in a standard 9″ pie dish.

If you tried this recipe for Strawberry Rhubarb Crumble Pie, let me know. Leave a comment below or a review. I love to hear about your kitchen creations!

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