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The most heavenly spring pairing is sweet strawberries with ruby red rhubarb. The iconic duo are simply made for each other in this strawberry rhubarb crumble pie that’s nothing short of a dream. With a jammy filling scented with a touch of lemon, every blissful bite is sweet and vibrant. Recipe makes one 9-inch pie.
Enveloped in a flaky all-butter crust and sprinkled generously with brown sugar crumble topping, this is my go-to pie recipe during strawberry season.
It’s the perfect balance of sweet strawberries and tart rhubarb, and sure to be an instant crowd pleaser. Top slices with scoops of vanilla ice cream or homemade whipped cream!
Love baking with strawberries? Try my easy fresh strawberry crisp next!
More favorite homemade pie recipes:
- Mixed Berry Cherry Slab Pie
- The Best Blueberry Galette
- Homemade Cherry Pie
- Brown Butter Dutch Apple Pie
Fresh Strawberry Rhubarb Crumble Pie
- Prep Time: 2 hours
- Cook Time: 70 minutes
- Total Time: 3 hours 10 minutes
- Yield: One 9-inch pie, 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Sweet strawberries and rhubarb shine in this buttery and delicious strawberry rhubarb crumble pie topped with brown sugar crumble.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
Crumble Topping
- 3/4 cup rolled oats
- 1/3 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter, cubed
Filling
- 1 1/2 cups granulated sugar (see note below)
- 6 Tbsp arrowroot starch (or 4 1/2 Tbsp cornstarch)
- 1/8 tsp salt
- 5 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups sliced rhubarb
- 1 tsp Meyer lemon zest
- 1 tsp Meyer lemon juice
Instructions
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare crumble topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan (see note below); trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Prepare filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add sliced strawberries, rhubarb, Meyer lemon zest, and lemon juice to sugar mixture and toss together just until combined. Immediately spoon filling into chilled bottom crust and sprinkle with crumble topping.
- Place pie on preheated baking sheet and bake for 65 to 70 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools).
Notes
Pie pan: I used a 9 x 1.5″ pie pan.
Sugar: If the strawberries are especially sweet, reduce sugar to 1 1/3 cups.
I always have rhubarb in the freezer from my plants-could I use the frozen? Thaw and drain?
Hi Debi, you can thaw and drain the rhubarb. To really ensure that the filling sets up, you can also pre-cook the filling on the stovetop like I do in my blueberry pie recipe.
My son LOVES strawberry rhubarb pie, and requests it every year for his birthday. When I discovered this crumb topping, it wowed him, and thus is now the only pie recipe we need.
Thanks so much, Maureen! That’s so great to hear. 🙂
My family LOVES this pie! We are gluten free and this works perfect. I have found a frozen gf pie crust which makes assembly a snap. The topping works great with gf flour. Even our gluten-eating neighbor loved it. Thanks for a new summer favorite!!
This is my first time baking with rhubarb and I was really unsure. Using a storebought crust, this came together in no time and was super delicious!!! Will make again! Fast, easy, delicious – perfect and a great dessert for company. Thank you!
Just made this and it turned out lovely. I used strawberries and rhubarb that I had picked and froze last summer so it was a nice reminder of that time.
So happy to hear that, thank you Shauna! 🙂
THE best strawberry rhubarb pie I’ve ever made! Just the right amount of sweetness/tartness and loved not having to make a double crust. The crumble was wonderful and I cheated using a frozen pie shell as I had an injury preventing the ability to roll out crust. Cannot wait to try some of your other recipes!
Thank you so much, Sandie! That’s fabulous to hear, and using a frozen pie shell is a great shortcut too. 🙂