Nothing says summer quite like the first harvest of tart rhubarb and sweet berries. When the sun is shining, you want a dessert that feels fresh and bright. This Strawberry Rhubarb Crumble Pie is the perfect way to celebrate the season. It is a classic treat that brings everyone to the table. You will love how the sweet strawberries balance the tangy rhubarb perfectly.
This recipe is my favorite for family gatherings and backyard barbecues. It delivers a homemade taste without any of the stress. Your kitchen will smell amazing while it bakes in the oven. Even if you are new to baking, you can master this pie. It is simple, honest, and truly delicious for any occasion.
Why This Recipe Is a Winner
This pie is a total crowd-pleaser for your next summer potluck. The combination of textures is what makes it so special. You get a flaky bottom crust and a soft fruit center. Then you hit that buttery, crunchy oat topping. It is a symphony of flavors in every single bite.
It is also a great way to use seasonal produce. Rhubarb and strawberries are a match made in heaven. This recipe is budget-friendly and uses mostly pantry staples. You do not need fancy equipment to make it look beautiful. Your family will think you spent hours in the kitchen.
Simple Cooking Steps
Making this pie is easier than you think. You start by tossing your fresh fruit with sugar and cornstarch. This creates a thick, jammy filling that stays in the crust. The crumble topping comes together in just one bowl. You just rub the butter into the dry ingredients until it looks like crumbs.
Shortcuts make this recipe even more doable for busy parents. You can use a store-bought crust to save extra time. The most important part is letting the fruit sit for a few minutes. This releases the natural juices and makes the filling extra flavorful. You will feel like a pro baker in no time.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that are easy to find. You can grab everything at your local grocery store or farmer’s market.
- 1 9-inch unbaked pie crust
- 3 cups fresh rhubarb, sliced into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Step-by-Step Directions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the rhubarb, strawberries, sugar, cornstarch, vanilla, and salt together until the fruit is thoroughly coated.
- Allow the fruit mixture to sit for 10 minutes to macerate and release juices.
- In a separate bowl, combine flour, oats, brown sugar, and cinnamon for the crumble topping.
- Incorporate the cold, cubed butter into the dry ingredients using a pastry blender or fork until the mixture forms pea-sized crumbs.
- Roll out the pie crust and place it into a 9-inch pie plate, crimping the edges as desired.
- Pour the fruit filling and any accumulated juices into the prepared crust.
- Evenly distribute the crumble topping over the fruit layer.
- Bake in the preheated oven for 45 to 55 minutes, or until the filling is thick and bubbling and the topping is golden brown.
- Transfer to a wire rack and cool completely, approximately 2 to 3 hours, to ensure the filling sets properly before slicing.
Best Ways to Enjoy It
For the best experience, serve this pie slightly warm. Top it with a big scoop of vanilla ice cream. The cold ice cream melts into the warm fruit perfectly. You can also add a dollop of fresh whipped cream. It is the ultimate summer treat for a lazy Sunday afternoon.
This pie is wonderful for a garden party or picnic. It travels well and looks beautiful on any table. Set it out with some fresh lemonade for the kids. Light a few candles and enjoy it with your favorite people. It is the perfect ending to a delicious meal.
Keep It Fresh
You can store leftovers right on your kitchen counter. Just cover the pie loosely with foil or plastic wrap. It will stay fresh for up to two days. If you want it to last longer, keep it in the fridge. It will stay good for about four days that way.
To reheat, put a slice in the oven for a few minutes. A 350°F oven works best to keep the topping nice and crunchy. You can also use the microwave for a quick snack. If you have extra rhubarb, you can even freeze it. This makes it easy to bake another pie later.
Recipe Tips for Best Results
- Make sure to cool the pie completely before you try to slice it.
- Use very cold butter for the crumble to get the best texture.
- Don’t skip the 10-minute resting time for the fruit filling.
- Slice your rhubarb into even pieces so they cook at the same rate.
- For a golden crust, you can brush the edges with a little milk.
- Place a baking sheet under the pie plate to catch any drips.
- Add a handful of fresh blueberries for a fun color twist.
- Check the pie halfway through and cover the edges if they brown too fast.
Ways to Switch It Up
- Swap the oats for chopped pecans or walnuts for extra crunch.
- Use a gluten-free flour blend to make this a gluten-friendly dessert.
- Try adding a teaspoon of orange zest to the fruit mixture.
- Swap the light brown sugar for dark brown sugar for a deeper flavor.
- In the fall, try this same method with apples and cranberries.
Common Questions
Can I use frozen fruit for this pie?
Yes, you can use frozen strawberries and rhubarb if fresh is not available. Do not thaw them before mixing with the sugar and cornstarch. You may need to add five extra minutes to the baking time. This makes it a great recipe for year-round baking.
How do I know when the pie is done?
Look for the juices to be thick and bubbling in the center. The crumble topping should be a beautiful golden brown color. If the juices are still thin, it needs a few more minutes. The bubbling is the best sign that the cornstarch has worked.
Will my kids like the tart rhubarb?
Most kids love the balance of the sweet strawberries and sugar. The rhubarb adds a nice tang that isn’t too overwhelming. When you serve it with ice cream, it is usually a hit. It is a fun way to introduce them to new garden flavors.
I hope this Strawberry Rhubarb Crumble Pie brings sweet summer joy to your home. It is a recipe that truly celebrates the best of the season. Give it a try and enjoy every delicious bite with your family!
— Lidia
Strawberry Rhubarb Crumble Pie
Ingredients
- 1 9 -inch unbaked pie crust
- 3 cups fresh rhubarb, sliced into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1/4 cup cornstarc h
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sal t
- 3/4 cup all -purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the rhubarb, strawberries, sugar, cornstarch, vanilla, and salt together until the fruit is thoroughly coated.
- Allow the fruit mixture to sit for 10 minutes to macerate and release juices.
- In a separate bowl, combine flour, oats, brown sugar, and cinnamon for the crumble topping.
- Incorporate the cold, cubed butter into the dry ingredients using a pastry blender or fork until the mixture forms pea-sized crumbs.
- Roll out the pie crust and place it into a 9-inch pie plate, crimping the edges as desired.
- Pour the fruit filling and any accumulated juices into the prepared crust.
- Evenly distribute the crumble topping over the fruit layer.
- Bake in the preheated oven for 45 to 55 minutes, or until the filling is thick and bubbling and the topping is golden brown.
- Transfer to a wire rack and cool completely, approximately 2 to 3 hours, to ensure the filling sets properly before slicing.
