Strawberry Rhubarb Crumble Pie

Strawberry rhubarb crumble pie reminds me of the first warm spring day after a long winter, when I walked through the farmer’s market and spotted bundles of ruby red rhubarb next to baskets of sweet strawberries. I hadn’t planned on baking that day, but the colors and the scent pulled me in and I knew something special was about to come out of my oven.

That impromptu pie ended up being the hit of the season. The tartness of rhubarb paired with juicy strawberries and a golden, buttery crumble topping gave every bite the perfect mix of texture and taste. Ever since then, this pie has become my spring and early summer tradition—one that always draws people to the kitchen before it’s even cooled.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Pie crust – A flaky base that supports the fruit filling and adds structure.
• Fresh strawberries – Provide juicy sweetness and bright color.
• Fresh rhubarb – Brings a tart contrast that balances the pie beautifully.
• Granulated sugar – Sweetens the fruit and balances the rhubarb’s tang.
• Cornstarch – Helps thicken the filling so it slices cleanly.
• Lemon juice – Enhances the flavors and adds a touch of brightness.
• Vanilla extract – Adds warmth and rounds out the fruity notes.
• Flour – Forms the base of the crumble topping.
• Brown sugar – Brings caramel flavor to the buttery crumble.
• Unsalted butter – Helps create a crumbly, golden topping when baked.

Tools You’ll Need

• Pie dish – To hold and bake the pie evenly.
• Mixing bowls – Needed for preparing the filling and the crumble topping separately.
• Knife and cutting board – For chopping the strawberries and rhubarb.
• Spatula – For spreading the filling evenly in the crust.
• Pastry cutter or fork – Used to blend the butter into the crumble mixture.
• Oven – Bakes everything together into golden and gooey perfection.

Instructions

Step 1:

I preheat my oven to 375°F and roll out the pie crust into a 9-inch pie dish, trimming and fluting the edges.

Step 2:

In a large bowl, I combine chopped strawberries and rhubarb with sugar, cornstarch, lemon juice, and vanilla. I stir until everything is evenly coated.

Step 3:

I pour the fruit mixture into the prepared crust and smooth it out so it bakes evenly.

Step 4:

For the crumble, I mix flour and brown sugar in a bowl, then cut in cold butter with a fork until the mixture is crumbly but not sandy.

Step 5:

I sprinkle the crumble evenly over the top of the fruit, making sure to cover it well without pressing down.

Step 6:

I bake the pie on a baking sheet for 45–50 minutes until the topping is golden and the filling is bubbling around the edges.

Step 7:

I let it cool at room temperature for at least 2 hours before slicing. This helps the filling set and makes serving easier.

Tips

I like to use equal parts strawberry and rhubarb for balance, but you can adjust based on your taste. If your rhubarb is especially tart, add a little more sugar. Chilling the crumble mixture for 10 minutes before topping helps keep it extra crisp. And if the crust browns too quickly, I loosely tent it with foil during baking.

Ways to Serve

This pie is amazing on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. I also love serving it slightly warm with a drizzle of heavy cream. It’s perfect for spring potlucks, Sunday dinners, or anytime you want to bring a little sunshine to the table.

Frequently Asked Questions

Can I use frozen fruit in Strawberry Rhubarb Crumble Pie?

Yes, just thaw and drain it first so the filling doesn’t get too watery.

Do I need to pre-bake the crust?

Not for this recipe—the filling and crumble bake long enough that the crust cooks through perfectly.

How long does Strawberry Rhubarb Crumble Pie keep?

It stays fresh for up to 3 days at room temp or 5 days in the fridge, loosely covered.

See You in the Kitchen

I hope you enjoy baking this strawberry rhubarb crumble pie as much as I do. It’s the kind of dessert that feels both nostalgic and exciting, with every sweet and tangy bite. Let me know how yours turns out—I’d love to see your crumble!

Happy Cooking!

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