Strawberry Rhubarb Crumb Pie

The combination of strawberries + rhubarb is so delicious in this strawberry rhubarb crumb pie! And when you bake it in a homemade crust with a brown sugar crumb topping, it’s pretty much the most amazing pie ever! Plus, you can make this into a gluten-free Strawberry Rhubarb Crisp, by omitting the crust and substituting Paleo Baking Flour for the all-purpose flour in the brown sugar crumb topping!

Strawberry rhubarb pie with a crumb topping is a delectable dessert that combines the sweet and tart flavors of strawberries and rhubarb. The filling, made from fresh strawberries and rhubarb, is sweetened and often thickened with a bit of flour or cornstarch to create a luscious, juicy consistency. The pie features a traditional flaky pie crust on the bottom, which holds the vibrant, fruit-filled center.

The streusel crumb topping, is made from a mixture of butter, brown sugar, and flour, and a touch of cinnamon and cardamom. This topping is sprinkled generously over the fruit filling before baking, creating a crunchy, golden-brown layer that contrasts beautifully with the soft, sweet, and slightly tangy fruit underneath. The combination of flavors and textures makes strawberry rhubarb pie with a crumb topping a delightful and satisfying treat.

I was all dialed in on making a lattice crust for this pie, until the idea of a crumb topping came to mind, and I’m so glad that it did. It was perfect with the strawberry and rhubarb filling. It so happened that we had a lot of house guests at our cabin that week and were in a hurry as usual. Accidentally I started pouring some of the crumb topping mixture in with the fruit filling mixture instead of the sugar and cornstarch. Oops! But, no worries … it turned out to be wonderful mistake. I was able to scoop most of it out from the fruit filling, but what remained added a fun element to the amazing flavor of the pie filling and thickened it up a bit, in the process. 

Where normally, we add flour as a thickening agent for the fruit, we didn’t think that would work so well with the strawberries, which can get super juicy. So instead, we used a few tablespoons of cornstarch to thicken the filling and it worked like magic.  I also added just a bit of the crumb topping (totally by accident) to the filling, which also gave it a great texture and flavor. Be sure to let the pie sit for about an hour after removing from the oven and serving. This gives the filling enough time to thicken up a bit, but it’ll still be warm for serving with a big scoop of vanilla ice cream or frozen yogurt.

Preparing the rhubarb

If you’ve ever worked with rhubarb before, then you know the outside layer of the stalks can be pretty tough and stringy. So we like to remove that very outermost layer of the stringy skin. This way, once it’s baked into the pie, you won’t get bites of tough rhubarb, but rather nice tender pieces. If you haven’t tasted rhubarb before, you’re in for a real treat! The tangy flavor complements the sweet berries and adds such a fun element to the pie.

I love rhubarb raw, too, but it is tart! As a kid, I used to crawl under the fence into our neighbor’s yard, and snitch stalks of her rhubarb plant and just eat them right then and there. So good! My mom had no idea, and would have protested if she ever discovered me snatching our neighbor’s rhubarb under the fence. I don’t recommend stealing your neighbor’s rhubarb, but do give it a taste when you pick up your rhubarb for the pie.

Strawberry Rhubarb Crumb Pie

Rhubarb and fresh strawberries, sweetened with brown sugar and cinnamon, baked in a flaky, buttery pie crust and topped with brown sugar crumb topping.
Servings 10 Servings
Prep Time 1 hour
Cook Time 45 minutes

Equipment

  • 1 9-inch pie dish

Ingredients

Flaky Pie Crust

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 6 oz. unsalted butter, chilled and cut into small pieces (1 1/2 sticks or 3/4 cup)
  • 2 tsp. cider vinegar
  • 1/3 cup ice water 1/3-1/2 Cup (+/-) you will just have to see how the dough is coming together. Add a little water at a time.

Strawberry Rhubarb Pie Filling

  • 2 cups sliced rhubarb strings and tough skin removed and cut into 1/4-inch slices
  • 7 cups fresh strawberries, stems removed and sliced
  • 4 tsp. cornstarch
  • 2/3 cup light brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 cup of the brown sugar crumb topping (recipe below)

Brown Sugar Crumb Topping

  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. cardamom Can use 1/2 tsp. If you love cardamom like we do!
  • 1/4 tsp. salt
  • 4 oz. butter, chilled and cut into small pieces (1 stick or 1/2 cup)

Instructions

Flaky Pie Crust

  • Mix flour and salt in a large bowl. With a pastry cutter, or clean, cold fingers, crumble the butter into the flour until well integrated and the butter is the size of small peas. Sprinkle cider vinegar over the mixture and stir in well with a fork. Add ice-cold water, a little at a time, and blend with a fork until the dough is moist enough to roll into a ball, but not too wet. Roll into one large ball for the bottom pie crust and a smaller ball for mending the crust edges or for cinnamon pie dough roll-ups!
  • Roll dough out into a 15-16 inch circle. Fold dough into quarters and move into the pie dish. Spread the dough circle out into the dish and roll the edges in toward the center to form a crust edge. Flute the edges with your fingers or crimp with a fork. Refrigerate crust until ready to add filling and bake.
    Treks IMG 1455 1

Brown Sugar Crumb Topping

  • Place all dry ingredients into a bowl and mix well. Cut butter into the dries using a pastry cutter or your fingertips, until the mixture is crumbly. Set aside 1/4 cup for the pie filling and set the remaining aside or refrigerate until ready to assemble the pie.

Strawberry-Rhubarb Filling

  • Preheat oven to 375° F.
  • Clean rhubarb and remove strings and tough edges using a sharp knife or a potato peeler. I like using a knife best. Slice into 1/4-inch slices.
    Treks IMG 0105 1
  • Clean strawberries and remove stems. Slice berries into 1/4-inch slices.
  • Add rhubarb and strawberries to a large mixing bowl. Blend brown sugar, cinnamon and cornstarch until integrated, and then gently toss it into the fruit mixture, making sure to coat the fruit well. Stir in 1/4-cup of the brown sugar crumb topping.
  • Pour filling mixture into the prepared pie shell.
    Treks IMG 3169
  • Evenly distribute remaining Brown Sugar Crumb Topping (recipe above) over the top of the pie.
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  • Bake pie for approximately 45-55 minutes, or until the top is turning golden-brown and fruit filling is bubbly. If the crust looks like it’s golden brown, but the filling isn’t yet bubbling, lay a piece of foil over the pie and continue to bake until the filing is bubbling.
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  • Serve warm or cold with a big scoop of vanilla frozen yogurt or ice cream!
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Notes

This pie can be made a day ahead and it will be perfect for serving. Simply allow the pie to cool completely and then loosely tent it with foil. You can either leave it on the counter or refrigerate it. Then you can serve it cold, at room temp or warm. If you plan to reheat it, just put it in a very low oven, about 175 F for 25 minutes.
If you plan to serve this pie right after baking, be sure to allow enough time for it to set up for at least 30 minutes before serving.
This recipe also makes a fabulous gluten-free crisp. Simply substitute 1 1/2 cups of Paleo or Gluten-free baking flour for the flour in the Brown Sugar Crumb topping and omit the crust. Bake at 375 F for about 35-40 minutes. 
Course: Dessert
Keyword: homemade pies, strawberry pie, strawberry-rhubarb

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