Strawberry Rhubarb Pie With Crumble Top Recipe
Warm weather brings with it the irresistible charm of seasonal fruits, and one of the most delightful combinations is strawberry and rhubarb. Their perfect balance of sweet and tart makes them a favorite for pies. Now imagine that delicious filling bubbling under a golden, buttery crumble top. That is what makes strawberry rhubarb pie with crumble topping so loved by everyone who tries it.
Baking this pie at home fills your kitchen with the sweet aroma of strawberries and the fresh, sharp scent of rhubarb. The flavors pair beautifully together. The crumble topping adds a rich, textural contrast to the tender fruit beneath, creating a pie that is comforting and rustic yet full of flavor. Whether you are hosting guests or simply treating yourself, this dessert feels like a celebration of summer in every slice.
What makes this pie even better is that it requires no pie crust topping. Instead, the buttery crumble melts into the filling and gives the pie a golden, slightly crisp finish. Serve it warm with ice cream or let it cool for cleaner slices. Either way, it is a recipe that earns compliments every time.
Ingredients Needed
Below is a list of the ingredients required for the pie filling and crumble top, along with estimated calories for each.
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Fresh strawberries (sliced) | 3 cups | 150 |
| Fresh rhubarb (sliced) | 3 cups | 75 |
| Granulated sugar | 3/4 cup | 580 |
| Cornstarch | 3 tablespoons | 90 |
| Lemon juice | 1 tablespoon | 4 |
| Vanilla extract | 1 teaspoon | 12 |
| All-purpose flour (crust) | 1 1/4 cups | 570 |
| Unsalted butter (cold) | 1/2 cup (1 stick) | 800 |
| Brown sugar (crumble) | 1/2 cup | 413 |
| Rolled oats | 1/3 cup | 100 |
| Ground cinnamon | 1/2 teaspoon | 3 |
| Salt | 1/4 teaspoon | 0 |
| Prebaked pie crust (9-inch) | 1 | ~900 |
Estimated Total Calories (whole pie): ~3697
(Serves approximately 8 slices)
Read more: Easy Crab Mac And Cheese Recipe
Step-by-Step Cooking Instructions
Start by preheating your oven to 375 degrees Fahrenheit. Set your prebaked pie crust on a baking sheet lined with parchment paper. This makes transferring and clean-up easier.
In a large mixing bowl, combine the sliced strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently stir to coat all the fruit evenly. Let this mixture sit for about 15 minutes to allow the juices to release. The cornstarch will help thicken the filling as it bakes.
Next, prepare the crumble topping. In another bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Add cold butter, cut into cubes. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. This topping will crisp up nicely in the oven and add a buttery crunch to the soft fruit filling.
Pour the strawberry rhubarb mixture into the prepared pie crust, spreading it out evenly. Spoon the crumble topping over the fruit layer. Press down gently so that the topping sticks but stays light and crumbly.
Bake the pie for 45 to 55 minutes or until the top is golden and the filling is bubbling around the edges. If the topping begins to brown too quickly, cover the pie loosely with foil during the last 15 minutes of baking.
Once baked, let the pie cool completely on a wire rack. This helps the filling set, making it easier to slice and serve. If you prefer a warm slice, reheat briefly before serving with a scoop of vanilla ice cream or whipped cream.
Read more: Easter Egg Chocolate Chip Cookie Cups
Tips for Customizing the Recipe
Fresh fruit gives the best flavor, but frozen strawberries and rhubarb can be used in a pinch. Just make sure to thaw and drain them first to avoid excess moisture in the filling.
For a more textured topping, try adding chopped nuts like pecans or almonds to the crumble. You can also use whole wheat flour instead of all-purpose flour for a nuttier taste and slightly more fiber.
Adjust the sweetness depending on how ripe your strawberries are. If they are especially sweet, reduce the sugar slightly to let the natural tartness of the rhubarb shine through.
For an extra punch of flavor, mix a teaspoon of orange zest or a dash of nutmeg into the crumble topping. These small changes can give your pie a unique twist without losing its traditional appeal.
Nutritional Information
Each slice (1 of 8) contains approximately:
- Calories: 462
- Fat: 23g
- Carbohydrates: 61g
- Sugar: 33g
- Protein: 3g
- Fiber: 3g
- Sodium: 90mg
Although indulgent, this dessert uses real fruit and oats, which contribute fiber and natural sweetness. It is a seasonal treat best enjoyed in moderation.
Serving Suggestions
Serve this pie warm with vanilla ice cream for a classic pairing. The creaminess of the ice cream balances the tart filling and complements the crunchy topping. For something lighter, try serving it with Greek yogurt or whipped cream and a drizzle of honey.
It makes a beautiful dessert for family dinners, summer parties, or holiday tables. Garnish each slice with a fresh strawberry or mint leaf for an elegant presentation.
Leftovers can be refrigerated for up to three days. Reheat slices in the oven or air fryer to revive the crisp topping. This pie also makes a great make-ahead dessert if you are hosting guests and want something simple yet impressive.
Read more: Overnight Homemade Cinnamon Rolls Recipe
Conclusion
Strawberry rhubarb pie with a crumble top is the kind of dessert that feels nostalgic and fresh at the same time. The sweet and tangy fruit, paired with that buttery golden topping, creates a flavor combination that always satisfies. It is simple enough for weeknight baking yet special enough to serve on a holiday.
Baking this pie is about more than just dessert. It is about bringing people together over something homemade and comforting. Once you try it, you may find yourself making it again and again every summer.