I love when fresh strawberries and chopped rhubarb combine in my signature Strawberry Rhubarb Crisp Pie. With hints of lemon juice and a perfect balance of granulated and light brown sugars, the crumb topping of all-purpose flour, cold butter and cinnamon adds a remarkable twist. This pie promises a memorable delight.

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I’ve always been up for trying out new recipes and this Strawberry Rhubarb Pie with Crumb Topping really caught my eye during #SpringSweetsWeek. I started off with 4 cups fresh strawberries, sliced and mixed in 3 cups chopped rhubarb to get a fantastic balance of sweet and tart.

I then tossed in 3/4 cup granulated sugar, 3 tablespoons cornstarch, a splash of lemon juice and a pinch of salt to bring out all the flavors. What really sets this pie apart is its unique crumb topping made with 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1/3 cup cold unsalted butter cut into small cubes, with just a touch of 1/2 teaspoon ground cinnamon.

I’ve experimented with pies with no top crusts before but this strawberry rubbard pie crumble is a surprise hit especially for Easter desserts and spring indulgences. Enjoy experimenting with this treat!

Why I Like this Recipe

I really love this recipe because it’s so easy to put together even though it tastes fancy and delicious. I mean, I can just slice up the strawberries and chop up the rhubarb, mix it with sugar, lemon juice, and cornstarch and then be like “bam” and in the pie dish, everything’s ready for the oven.

Another thing i like is that sweet and tangy vibe the fruit filling has, it kinda reminds me of those old family recipes and makes my kitchen smell amazing, which really makes it feel like a special treat.

Also, the crumb topping is a neat twist on the usual pie crust. Instead of a heavy dough I get these crispy, buttery bits sprinkled on top that add a whole new texture and sweetness, and honestly, that makes every bite interesting.

Lastly, it’s the kind of recipe that makes baking feel fun and not too stressful, even if i mess up a little. I appreciate that it doesn’t take a lot of complicated steps, so i can enjoy making it and sharing it with friends without fretting over every detail.

Ingredients

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Fresh strawberries provide natural sweetness, antioxidants, and bright color that makes the tart filling pop.
Chopped rhubarb gives a tangy, slightly sour taste that perfectly balances sugary flavors.
Granulated sugar sweetens the fruity mix and helps set the delicious pie structure.
Cornstarch thickens the filling, ensuring a luscious, well-formed pie without watery texture.
Lemon juice brightens overall flavor, cutting through sweetness with a gentle refreshing zing.
Cold unsalted butter cubes add rich, creamy texture, making the crumb topping irresistibly crisp.
All-purpose flour in the topping delivers a delicate, fuzzy base that crumbles beautifully.
Light brown sugar intensifies caramel like notes, enriching the topping with extra sweetness and moisture.

Ingredient Quantities

4 cups fresh strawberries, sliced (roughly 2 lbs)

3 cups chopped rhubarb

3/4 cup granulated sugar

3 tablespoons cornstarch

1 tablespoon lemon juice

A pinch of salt

1 cup all-purpose flour (for the crumb topping)

1/2 cup granulated sugar (for the topping)

1/2 cup light brown sugar, packed

1/3 cup cold unsalted butter, cut into small cubes

1/2 teaspoon ground cinnamon

How to Make this

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1. Preheat your oven to 400°F.

2. In a big bowl, mix together the sliced strawberries, chopped rhubarb, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and a pinch of salt until well combined.

3. Pour the fruit mixture evenly into a 9-inch pie dish.

4. In another bowl, add 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/3 cup cold unsalted butter (cut into small cubes), and 1/2 teaspoon ground cinnamon.

5. Use your fingers or a pastry cutter to mix the topping until it forms coarse, crumbly bits.

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

7. Place the pie in the oven and bake for 45 to 50 minutes, or until the topping turns golden and the fruit filling is bubbly.

8. Check the pie occasionally; if the topping browns too fast, cover it lightly with foil.

9. Once baked, take the pie out and let it cool completely before slicing.

10. Serve and enjoy your delicious Strawberry Rhubarb Pie – it’s perfect for a spring dessert treat!

Equipment Needed

1. Preheated oven (set to 400°F)
2. 9-inch pie dish
3. Two mixing bowls (one for the fruit mixture and one for the crumb topping)
4. Measuring cups and spoons
5. Knife and cutting board (for slicing strawberries and chopping rhubarb)
6. Pastry cutter or clean fingers (to work the butter into the topping)
7. Aluminum foil (to cover the pie if the topping browns too quickly)
8. Cooling rack or plate (to let the pie cool completely before slicing)

FAQ

Q: Can I substitute frozen berries for fresh ones?

A: Yes you can use frozen strawberries and rhubarb but make sure to thaw and drain them really well so the pie filling doesn't get too runny.

Q: What if I don't have enough lemon juice?

A: If you're short on lemon juice you can use a bit of apple cider vinegar instead. Just use a little less so it doesn't overpower the flavor.

Q: How do I know when the crumble topping is done?

A: The topping should turn a nice golden color and get a bit crunchy. If it looks too soft, pop it back in for a few more minutes.

Q: Can I make the pie filling ahead of time?

A: Yep, you can mix the filling a day early and keep it in the fridge. Just add the crumble topping right before baking.

Q: How should I store the leftovers?

A: Store any leftovers in an airtight container in your fridge for up to three days. It tastes great even if you enjoy it cold.

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

Instead of using fresh strawberries, you can use frozen strawberries. Just be sure to drain any extra water they might release during cooking.
If you can’t find rhubarb, try a mix with extra strawberries or even tart green apples to maintain that tangy flavor.
For the granulated sugar in the filling, you might use an equal amount of coconut sugar. It gives the pie a slightly richer, caramel-like taste.
You can replace the unsalted butter in the crumb topping with margarine or a mild coconut oil. Just keep in mind that this might slightly change the texture and flavor.
If you’re looking to swap the all-purpose flour, trying whole wheat pastry flour is a nice alternative for a nuttier, heartier crumb topping.

Pro Tips

1. Make sure your butter is super cold before cuttin it up for the crumb topping so it stays in small bits and gives you that nice, crunchy texture.

2. Keep an eye on the pie while baking; if the topping looks like its browning too fast, cover the dish lightly with foil so it doesn’t get burnt.

3. Let the fruit filling rest for a few minutes after tossing it with sugar, lemon juice and cornstarch. That gives the starch some time to start workin and stops the filling from getting too watery.

4. Cool the pie completely before slicin it. I know it’s hard to wait but it lets the filling firm up, and you dont end up with a messy, gloopy slice.

Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Preheated oven (set to 400°F)
2. 9-inch pie dish
3. Two mixing bowls (one for the fruit mixture and one for the crumb topping)
4. Measuring cups and spoons
5. Knife and cutting board (for slicing strawberries and chopping rhubarb)
6. Pastry cutter or clean fingers (to work the butter into the topping)
7. Aluminum foil (to cover the pie if the topping browns too quickly)
8. Cooling rack or plate (to let the pie cool completely before slicing)

Ingredients

4 cups fresh strawberries, sliced (roughly 2 lbs)
3 cups chopped rhubarb
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
A pinch of salt
1 cup all-purpose flour (for the crumb topping)
1/2 cup granulated sugar (for the topping)
1/2 cup light brown sugar, packed
1/3 cup cold unsalted butter, cut into small cubes
1/2 teaspoon ground cinnamon

Directions

Preheat your oven to 400°F.
In a big bowl, mix together the sliced strawberries, chopped rhubarb, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and a pinch of salt until well combined.
Pour the fruit mixture evenly into a 9-inch pie dish.
In another bowl, add 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/3 cup cold unsalted butter (cut into small cubes), and 1/2 teaspoon ground cinnamon.
Use your fingers or a pastry cutter to mix the topping until it forms coarse, crumbly bits.
Evenly sprinkle the crumb topping over the fruit in the pie dish.
Place the pie in the oven and bake for 45 to 50 minutes, or until the topping turns golden and the fruit filling is bubbly.
Check the pie occasionally; if the topping browns too fast, cover it lightly with foil.
Once baked, take the pie out and let it cool completely before slicing.
Serve and enjoy your delicious Strawberry Rhubarb Pie – it's perfect for a spring dessert treat!

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.