Strawberry Rhubarb Pie with Crumb Top

I started making this Strawberry Rhubarb pie one spring when rhubarb was practically begging to be picked and I had too many strawberries in the fridge. Now it’s a go-to any time I want something that feels like summer. It’s sweet, a little tangy, and the crumb top means no fussy lattice, just rustic, cozy perfection.

This pie tastes like sunshine and old-school potlucks in the best way possible. Juicy strawberries, tart rhubarb, and a buttery crumb topping all baked into a golden crust, it’s the kind of dessert that makes you want to pull up a chair, pour some coffee, and slow down for a second.

Why You’ll Love Strawberry Rhubarb Pie

• Perfect Sweet-Tart Balance: The strawberries bring the jammy sweetness, while the rhubarb adds just enough pucker to keep things interesting.
  That Crumb Topping: Buttery, golden, and crisp . . . it’s like a sugar cookie on top of a pie.
  No Pie-Making Drama: You can use a store-bought crust (I do when I’m short on time), and the crumble topping is way easier than rolling out dough.
  Crowd-Pleaser: It’s the kind of pie that disappears fast. Bring it to a party and don’t expect leftovers.
  Smells Amazing: Your kitchen will smell like a bakery while this bakes – think warm fruit and toasted sugar.

Ingredients Needed To Make Strawberry Rhubarb Pie

For the Filling

• Deep dish pie crust (store-bought or homemade)
• Rhubarb, thinly sliced
• Strawberries, sliced
• Granulated sugar
• Cornstarch
• Orange juice
• Lemon juice
• Salt
• Butter, cubed

For the Crumb Topping

• Cold butter, cubed
• Granulated sugar
• All-purpose flour (or 1:1 gluten-free flour)
• Cinnamon
• Salt

How To Make Strawberry Rhubarb Pie

1. Set your oven to 375°F and line a deep dish pie plate with your crust. Pop it in the fridge while you prep the filling.

2. In a big bowl, toss together the rhubarb, strawberries, sugar, cornstarch, citrus juices, and salt until everything’s coated and juicy.

3. Pour the fruit mixture into your chilled crust. Dot the top with the tablespoon of butter.

4. In a separate bowl, mix together the flour, sugar, cinnamon, salt, and butter using your hands, a fork, or pastry cutter until it looks like coarse crumbs.

5. Sprinkle the crumb topping over the pie and set the dish on a baking tray (just in case it bubbles over). Bake for 60–80 minutes, or until the topping is golden and the filling is thick and bubbling. Check around the 60-minute mark. If it’s browning too fast, tent it with foil.

6. Let it cool at room temp for 2–3 hours so the filling has time to set. (It’s hard to wait, I know. But totally worth it.)

Pie Crust Options (Because You’ve Got Choices)

• Store-Bought Crust: Deep-dish is best for holding all that juicy filling.
• Flaky Homemade Pie Crust: Buttery, flaky, and made from scratch.
• Nut Crust (Almond or Pecan): Adds a toasty, grain-free twist.
• Oat or Graham Cracker Crust: Great for a more rustic or slightly sweet base.

Commonly Asked Questions

Can I use frozen fruit?

Yes, just thaw and drain it well before using so the filling doesn’t get watery.

What’s the best way to reheat a slice?

Pop it in a 300°F oven for about 10–15 minutes. It brings back the crisp topping without overcooking the fruit.

Can I make this gluten-free?

Totally. Just swap in your favorite 1:1 gluten-free flour for the crumb topping and use a GF crust.

Do I need to peel the rhubarb?

Nope! Just trim the ends and slice it thin.

This pie is one of those “you made that?!” desserts that feels impressive but is secretly pretty simple. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy the moment, because it won’t last long on the table.