I am excited to share my take on a Strawberry Rhubarb Pie Crumble. I love the blend of fresh strawberries with tangy, chopped rhubarb, balanced by a lightly sweet filling of granulated sugar and lemon juice. The crumb topping, made with brown sugar, flour, and cold butter, adds a delightful texture twist to this pie.

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I’ve been experimenting in my kitchen lately and this Strawberry Rhubarb Pie with Crumb Topping really surprised me with its sweet and tangy flavors. I started with a simple unbaked 9-inch pie crust as the base then filled it with 4 cups of sliced fresh strawberries, 3 cups of chopped fresh rhubarb, and just the right amount of 1 cup granulated sugar mixed with 1/4 cup cornstarch and a splash of 1 tablespoon fresh lemon juice to balance out the tartness.

What really makes this pie unique is the crumb topping, which uses a blend of 1 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/3 cup cold unsalted butter, cubed just so it forms delightful little crumbs as it bakes. It’s the kind of pie that makes you think outside the box while still being a nod to classics like fruit pies with no top crust.

This recipe is a simple twist on tradition and perfect for a quick Easter treat.

Why I Like this Recipe

I really like how this recipe is super easy to follow and feels like a treat i can whip up without too much fuss. First, i love the mix of strawberries and rhubarb because it gives me a perfect combo of sweet and tangy flavors that keep me coming back for more. Second, the crumb topping is such a cool twist; its crunchy and sweet and totally changes up the usual pie crust vibe. Third, the recipe is great for when i’m having a little get together with family or friends because it always brings in that homemade, comforting feel. Finally, i appreciate how the instructions break everything down into simple steps, even if i sometimes mess up a comma or two, its still easy to get the hang of.

Ingredients

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Fresh strawberries bring natural sweetness, fiber and vitamin C to the pie.
Crunchy rhubarb offers a tart flavor, fiber and a healthy vitamin boost.
Sugar sweetens the filling and highlights the fruits while providin extra carbs.
Cornstarch thickens the juices, bindin everything into a smooth, luscious mix.
Fresh lemon juice adds tang and balance to all that sweetness.
The all-purpose flour makes a crunchy, sugary crumb topping with a delightful texture.
Brown sugar gives a caramel-like flavor and extra moistness to the topping.
The unbaked pie crust forms a tender, flaky base for the filling.
Cold unsalted butter is folded in for a rich, crumbly topping.

Ingredient Quantities

1 unbaked 9-inch pie crust

4 cups sliced fresh strawberries

3 cups chopped fresh rhubarb

1 cup granulated sugar

1/4 cup cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1 cup all-purpose flour (for crumb topping)

1/2 cup packed brown sugar (for crumb topping)

1/3 cup cold unsalted butter, cubed (for crumb topping)

How to Make this

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1. Preheat your oven to 425°F and set the unbaked 9-inch pie crust into your pie pan.

2. In a large bowl, mix together the 4 cups of sliced strawberries, 3 cups of chopped rhubarb, 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon fresh lemon juice, and 1/4 teaspoon salt until all ingredients are well combined.

3. Pour the fruit mixture into the pie crust, making sure its spread evenly.

4. In another bowl, combine 1 cup all-purpose flour with 1/2 cup packed brown sugar.

5. Add the 1/3 cup cubed cold unsalted butter to the flour and brown sugar. Use a fork or your fingers to mix until you get a crumbly topping.

6. Evenly sprinkle the crumb topping over the fruit filling in the pie.

7. Place the pie in the oven and bake at 425°F for 20 minutes.

8. Then lower the temperature to 375°F and continue baking for another 25-30 minutes, or until the filling is bubbly and the topping turns a light golden color. Allow it to cool before serving.

Equipment Needed

1. An oven to bake the pie at different temperatures
2. A 9-inch pie pan to hold the unbaked pie crust
3. Two mixing bowls – one for combining the fruit filling and another for the crumb topping
4. Measuring cups and spoons to measure all the ingredients accurately
5. A fork (or using your fingers is fine) to mix the cold butter with the flour and brown sugar
6. A spatula to spread the fruit mixture and crumb topping evenly in the pie pan
7. A cooling rack to let the pie cool before serving

FAQ

Q: Can I use frozen strawberries and rhubarb instead of fresh?

A: Its best to use fresh fruits because frozen ones can make the filling watery. If you do use frozen fruit, be sure to thaw and drain them well.

Q: How do I know when the filling is properly thickened?

A: The filling should look bubbly and thick around the edges. This usually happens in the last few minutes of baking.

Q: Can I make this pie ahead of time?

A: Yup, you can prepare the pie and keep it in the fridge overnight. Just let it come to room temp before baking.

Q: What temperature should I bake the pie at?

A: Preheat your oven to 375°F. This helps the crust turn golden and keeps the filling deliciously bubbly.

Q: How do I ensure the crumb topping comes out just right?

A: Keep the butter cold when you mix it with the flour and brown sugar. This way, you'll get a nice, crumbly texture when it bakes.

Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe Substitutions and Variations

If you dont have granulated sugar, you can use light brown sugar or even a bit of honey (but use a little less since it’s liquid).
You can swap cornstarch with an equal amount of all-purpose flour or use tapioca starch if youre in a pinch.
If fresh lemon juice is missing, apple cider vinegar can work; use about half the quantity since its stronger.
Don’t have an unbaked pie crust? Try a store-bought version or even a graham cracker crust for a fun twist.
For the crumb topping, if unsalted butter is hard to find, cold margarine or coconut oil works pretty well too.

Pro Tips

1. Try not to overmix the fruit with the sugar and cornstarch because it can make the filling a bit runny later; mix just enough so that everything is evenly coated.
2. Make sure your butter is super cold when you cut it into little cubes for the crumb topping. This helps get those crunchy bits in the final pie.
3. If you can, let the mixed fruit sit for about 10-15 minutes before putting it in the crust. This gives the flavors some time to meld together a bit better.
4. Don’t be scared to add a tiny bit extra lemon juice if your strawberries are too sweet. A little extra zing can really boost the overall flavor.

Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. An oven to bake the pie at different temperatures
2. A 9-inch pie pan to hold the unbaked pie crust
3. Two mixing bowls – one for combining the fruit filling and another for the crumb topping
4. Measuring cups and spoons to measure all the ingredients accurately
5. A fork (or using your fingers is fine) to mix the cold butter with the flour and brown sugar
6. A spatula to spread the fruit mixture and crumb topping evenly in the pie pan
7. A cooling rack to let the pie cool before serving

Ingredients

1 unbaked 9-inch pie crust
4 cups sliced fresh strawberries
3 cups chopped fresh rhubarb
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 cup all-purpose flour (for crumb topping)
1/2 cup packed brown sugar (for crumb topping)
1/3 cup cold unsalted butter, cubed (for crumb topping)

Directions

Preheat your oven to 425°F and set the unbaked 9-inch pie crust into your pie pan.
In a large bowl, mix together the 4 cups of sliced strawberries, 3 cups of chopped rhubarb, 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon fresh lemon juice, and 1/4 teaspoon salt until all ingredients are well combined.
Pour the fruit mixture into the pie crust, making sure its spread evenly.
In another bowl, combine 1 cup all-purpose flour with 1/2 cup packed brown sugar.
Add the 1/3 cup cubed cold unsalted butter to the flour and brown sugar. Use a fork or your fingers to mix until you get a crumbly topping.
Evenly sprinkle the crumb topping over the fruit filling in the pie.
Place the pie in the oven and bake at 425°F for 20 minutes.
Then lower the temperature to 375°F and continue baking for another 25-30 minutes, or until the filling is bubbly and the topping turns a light golden color. Allow it to cool before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.