Rhubarb Strawberry Crumb Pie
Bursting with sweet and tangy flavors, this Rhubarb Strawberry Crumb Pie is a celebration of summer's finest fruits, wrapped in the comforting warmth of a buttery crumb topping. Juicy rhubarb and fresh strawberries combine with a hint of vanilla and cinnamon for a perfectly spiced filling, while the golden-brown crumb topping—made from flour, brown sugar, and cold butter—provides irresistible texture and sweetness. The recipe is easy to follow, with the option to use store-bought or homemade pie crust, making it a versatile dessert for bakers of all skill levels. Ideal for backyard barbecues, special occasions, or a cozy afternoon treat, this pie is best served with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re savoring it warm or enjoying leftovers the next day, this rustic fruit pie will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 2 cups Rhubarb (trimmed and diced)
- 2 cups Strawberries (hulled and sliced)
- 3 tablespoons Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 cup All-purpose flour
- 0.5 cup Light brown sugar (packed)
- 0.5 cup Unsalted butter (cold, cubed)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish, crimping the edges as desired. Set aside.
In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and ground cinnamon. Stir until the fruit is evenly coated. Set aside to let the flavors meld while preparing the crumb topping.
In a medium mixing bowl, combine the flour, light brown sugar, and salt. Add the cold cubed butter to the bowl.
Use a pastry cutter or your fingers to work the butter into the flour mixture until it forms pea-sized crumbs. Be careful not to overmix; the mixture should be crumbly.
Pour the rhubarb-strawberry mixture into the prepared pie crust, spreading it out evenly.
Sprinkle the crumb topping evenly over the fruit filling.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50–55 minutes, or until the filling is bubbling and the crumb topping is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve the pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 22.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
