I’m excited to share a sweet and tangy Strawberry Rhubarb Pie with Crumb Topping that swaps a traditional crust for a buttery crumble and makes a delightful addition to any collection of Pies With Crumb Topping for Easter.

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I can’t resist a pie that nails both sweet and tangy, so I kept coming back to strawberries and rhubarb this spring. For #SpringSweetsWeek I made a version that’s more crumb than classic crust, think of it as Pies With Crumb Topping made extra bold.

It crumbles on the fork and spills sticky, bright fruit that somehow tastes like backyard sun and something more complicated. I love that it’s closer to a Strawberry Rhubarb Crisp Pie than a traditional lattice, but still feels like pie.

It’s easy to throw together, and weirdly forgiving, so your gonna want a second slice.

Ingredients

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Strawberries: Sweet, juicy, high in vitamin C and fiber; adds natural sweetness and bright color.
Rhubarb: Tart stalks, rich in fiber and vitamin K; balances sweetness with a puckery bite.
Granulated sugar: Pure carbohydrate, boosts sweetness and caramelizes, so use sparingly if watching sugars.
Cornstarch: Thickening starch, adds body to filling without changing flavor, mostly carbs.
Lemon juice: Fresh acidity that brightens flavors, adds vitamin C, cuts through sweetness.
Butter: Adds rich mouthfeel and golden crumb, full of fat and flavor.
Rolled oats: Optional texture, adds whole grain fiber and chew, heartier crumb topping.
Brown sugar: Adds deep molasses notes, moist crumb and extra sweetness, higher calories.

Ingredient Quantities

1 (9-inch) unbaked pie crust, store bought or homemade

3 cups hulled and sliced strawberries (about 1 lb)

3 cups chopped rhubarb (about 1 lb)

1 cup granulated sugar

1/3 cup cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/8 teaspoon salt (for filling)

1 1/4 cups all-purpose flour

2/3 cup packed light brown sugar

1/2 cup old-fashioned rolled oats (optional)

1/2 cup (1 stick) cold unsalted butter, cubed

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (for crumb topping)

1 tablespoon turbinado or coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 375 F and put a rimmed baking sheet on the lower rack to catch any drips.

2. Fit the unbaked 9 inch pie crust into your pie plate, crimp the edges if you like and set aside.

3. In a large bowl toss the hulled strawberries and chopped rhubarb with the granulated sugar, cornstarch, lemon juice, vanilla and 1/8 teaspoon salt; let sit about 10 minutes to macerate and thicken a bit — if it still looks super watery add another teaspoon of cornstarch.

4. Pour the fruit mixture into the prepared crust and spread into an even layer, then set the pie on the rimmed baking sheet.

5. Make the crumb topping by mixing the flour, packed brown sugar, rolled oats if using, cinnamon and 1/4 teaspoon salt; cut the cold cubed butter in with a pastry cutter, two forks, your fingers or a quick pulse in a food processor until you have coarse, pea size clumps — dont overwork it or the topping will get greasy.

6. Sprinkle the crumb evenly over the fruit, pressing lightly so it adheres; scatter the turbinado or coarse sugar on top if you want extra crunch.

7. Bake on the center rack for about 45 to 60 minutes until the topping is deep golden and the filling is bubbling in the center; if the edges brown too fast after 25 to 30 minutes tent them loosely with foil and rotate the pan once for even color.

8. Let the pie cool on a wire rack at least 2 hours so the filling sets — slice too soon and it will run. Serve warm or at room temp, leftover pie keeps covered in the fridge for a few days.

Equipment Needed

1. Oven (set to 375 F) and a rimmed baking sheet to catch drips
2. 9-inch pie plate or dish for the crust
3. Large mixing bowl plus a medium bowl for the crumb mix and macerating the fruit
4. Measuring cups and spoons (1 cup, 1/3 cup, tablespoon, teaspoon)
5. Chef’s knife and cutting board for hulled strawberries and chopped rhubarb
6. Pastry cutter or two forks, or a quick-pulse food processor to cut in the cold butter
7. Spatula or wooden spoon to spread the filling and press the crumb topping
8. Wire cooling rack, oven mitts and a sheet of foil to tent the edges if they brown too fast

FAQ

Will the pie bottom get soggy and how do I stop it? A: Yes it can if the filling is too wet. To help, prebake the crust 8 to 10 minutes until faintly golden or brush the baked shell with a thin layer of beaten egg white to seal it. Bake the pie on a lower rack so the bottom gets more heat, make sure the filling is bubbling before you pull it, and let the pie cool for at least 2 hours to let the cornstarch set.

Can I use frozen strawberries or rhubarb? A: You can. Thaw them first and drain off as much liquid as possible, then toss with a little extra cornstarch (about 1 to 2 tablespoons) because frozen fruit releases more juice. You may also want to lower the sugar a bit if the fruit is very sweet.

How do I know the pie is done? A: The sure sign is the filling bubbling vigorously in the center and the crumb topping is golden brown. If you poke the center it should be thick not runny. A minute or two more in the oven is fine if it seems underdone.

Can I make the pie ahead or freeze it? A: Yes. You can assemble the pie, wrap it tightly and freeze unbaked for up to 2 months. Bake from frozen but add about 15 to 25 minutes to the time and cover the crust edge if it browns too fast. Baked pie freezes well too, wrap after fully cooled and freeze up to 2 months. Reheat in a 350 F oven until warm.

What does the oats in the crumb do and can I leave them out? A: Oats add chew and a rustic texture, they also soak up some juices. If you dont like them just leave them out and add a tablespoon or two more flour or chopped nuts for texture. The crumb will still be tasty.

Any good swaps for cornstarch or to make this gluten free? A: For gluten free use a 1 to 1 gluten free flour for the crust and crumb. Swap cornstarch for arrowroot or tapioca starch in about the same amount, maybe add a teaspoon more if the fruit is very juicy. If you want less sweet, cut the granulated sugar to 3/4 cup and taste the fruit first.

Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe Substitutions and Variations

Strawberries → Frozen strawberries (thawed and drained) or fresh raspberries. If using frozen, drain well or toss with an extra 1 tbsp cornstarch so the filling dont get too runny.
Rhubarb → Tart apples like Granny Smith or sour cherries, same volume (3 cups). Apples need a bit longer to soften so cook until tender, and add 1 tbsp lemon juice if you want brighter acidity.
Cornstarch → Arrowroot powder or tapioca starch at a 1 to 1 swap; or use 2 tbsp all purpose flour for every 1 tbsp cornstarch. Arrowroot makes a clearer glossy filling, tapioca holds up well to freezing.
Cold unsalted butter (for crumb) → Solid coconut oil, chilled margarine, or vegetable shortening at a 1 to 1 swap. Coconut oil gives a faint coconut taste, margarine works but chill it first so crumbs stay flaky.

Pro Tips

1) Let the fruit macerate longer if it looks watery, like 20 minutes or more. If it still seems loose, mix in cornstarch a teaspoon at a time rather than dumping a bunch, or quickly simmer the fruit in a saucepan to reduce excess juice — then cool before filling.

2) Keep the butter for the crumb really cold and work it as little as possible. Quick pulses in a food processor or rubbing with fingers till pea size bits is best, otherwise the topping will go greasy and flat.

3) Protect the crust edge early, not after it’s too dark. A simple foil shield or a strip of parchment works, and rotating the pie halfway helps get even color. Also chilling the pie 10 minutes before baking can help prevent the crust from shrinking.

4) Be patient cooling the pie. It sets as it cools so waiting the full couple hours makes slicing cleaner; if you need it sooner, pop it in the fridge for 30–60 minutes to speed things up without making the filling rubbery.

Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

491

kcal

Equipment: 1. Oven (set to 375 F) and a rimmed baking sheet to catch drips
2. 9-inch pie plate or dish for the crust
3. Large mixing bowl plus a medium bowl for the crumb mix and macerating the fruit
4. Measuring cups and spoons (1 cup, 1/3 cup, tablespoon, teaspoon)
5. Chef’s knife and cutting board for hulled strawberries and chopped rhubarb
6. Pastry cutter or two forks, or a quick-pulse food processor to cut in the cold butter
7. Spatula or wooden spoon to spread the filling and press the crumb topping
8. Wire cooling rack, oven mitts and a sheet of foil to tent the edges if they brown too fast

Ingredients

1 (9-inch) unbaked pie crust, store bought or homemade
3 cups hulled and sliced strawberries (about 1 lb)
3 cups chopped rhubarb (about 1 lb)
1 cup granulated sugar
1/3 cup cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt (for filling)
1 1/4 cups all-purpose flour
2/3 cup packed light brown sugar
1/2 cup old-fashioned rolled oats (optional)
1/2 cup (1 stick) cold unsalted butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (for crumb topping)
1 tablespoon turbinado or coarse sugar for sprinkling, optional

Directions

Preheat oven to 375 F and put a rimmed baking sheet on the lower rack to catch any drips.
Fit the unbaked 9 inch pie crust into your pie plate, crimp the edges if you like and set aside.
In a large bowl toss the hulled strawberries and chopped rhubarb with the granulated sugar, cornstarch, lemon juice, vanilla and 1/8 teaspoon salt; let sit about 10 minutes to macerate and thicken a bit — if it still looks super watery add another teaspoon of cornstarch.
Pour the fruit mixture into the prepared crust and spread into an even layer, then set the pie on the rimmed baking sheet.
Make the crumb topping by mixing the flour, packed brown sugar, rolled oats if using, cinnamon and 1/4 teaspoon salt; cut the cold cubed butter in with a pastry cutter, two forks, your fingers or a quick pulse in a food processor until you have coarse, pea size clumps — dont overwork it or the topping will get greasy.
Sprinkle the crumb evenly over the fruit, pressing lightly so it adheres; scatter the turbinado or coarse sugar on top if you want extra crunch.
Bake on the center rack for about 45 to 60 minutes until the topping is deep golden and the filling is bubbling in the center; if the edges brown too fast after 25 to 30 minutes tent them loosely with foil and rotate the pan once for even color.
Let the pie cool on a wire rack at least 2 hours so the filling sets — slice too soon and it will run. Serve warm or at room temp, leftover pie keeps covered in the fridge for a few days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.