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Strawberry Rhubarb Pie with Crumb Topping Recipe
Rhubarb is often called “pie plant,” and rhubarb pie is a classic fruit pie, particularly in the northern areas of the US. Strawberry rhubarb pie is one of the most popular and beloved variations of rhubarb pie you can make. Sweet strawberries and tart rhubarb meld together beautifully in the filling, and this homemade strawberry rhubarb pie from scratch is the perfect early summer dessert. Whether you’re baking for Mother’s Day, Memorial Day, or just because the farmers market rhubarb is too good to pass up, this is a pie worth making.
What is Strawberry Rhubarb Pie?
Strawberry rhubarb pie is a fruit pie baked with a mix of strawberries and rhubarb as the filling. The two fruits complement each other perfectly: the sweet flavor of the strawberries balances out the tartness of the rhubarb. I prefer to make strawberry rhubarb pie with crumb topping, because the sweet, buttery crumble balances the tartness of the filling even further. That said, many people also make strawberry rhubarb pie as a classic double-crusted pie with a top crust which can be just as delicious.
History of Strawberry Rhubarb Pie
Strawberries and rhubarb are a naturally complementary pairing, with sweet strawberries balancing the tartness of rhubarb. I once had a coworker who called rhubarb “nature’s Sour Patch Kids.” Strawberries and rhubarb are both in season in May, so it’s only natural that they would’ve found their way into a pie together, especially considering rhubarb is also called “pie plant.”
Although rhubarb entered North America in the 1700s, the first mention of strawberry rhubarb pie I can find is from 1931, in The Norwalk Hour, a Connecticut newspaper. The June 8, 1931 issue published an ad for Frisbie’s Pies featuring the week’s special: strawberry rhubarb pie, described as “a delightful combination containing fresh selected Strawberry and fresh native Rhubarb.” (If you’re curious, the pies were 25¢, or about $5.29 today.) Frisbie’s Pies were a staple in New England in the early 20th century, and a Frisbie pie tin is actually featured in “Back to the Future.” Their pie tins paved the way for what we call a “frisbee” today.
Atlas Obscura has a great article on the history of the Frisbie Pie Company.
A number of newspapers and cookbooks began publishing recipes for strawberry rhubarb pie in the 1940s, and it has been a regularly published recipe ever since. There is also a strain of rhubarb called “strawberry rhubarb,” noted for its pink color, and occasionally recipes for “strawberry rhubarb pie” are actually just rhubarb pie made using this strain. A March 24, 1936 issue of The Vancouver Sun published one such recipe.
A few recipes are downright bizarre. One recipe from The Mixer, Hand Mixer, and Blender Cookbook calls for suspending simmered rhubarb in a strawberry gelatin-based chiffon filling. For the most part, though, strawberry rhubarb pie has referred to strawberries and rhubarb baked together in a pie crust for nearly 100 years.
Step-by-Step Strawberry Rhubarb Pie Recipe
Crust
You’ll want a light-baked pie shell for this recipe. See my guide to blind baking here. For most baked fruit pies, an all-butter pie crust or another similar pastry crust is your best bet, since these crusts hold up to the long baking times that fruit pies require. This recipe makes a strawberry rhubarb pie with crumb topping, but if you prefer a more classic look, this pie can also be made as a double-crust pie.
Strawberry Rhubarb Pie Recipe
Ingredients
- 1¼lb Rhubarb, chopped and frozen
- ¾lb Strawberries, hulled and sliced
- ½c Granulated Sugar (100g)
- 3T Brown Sugar (38g)
- 1t Lemon Zest (~1 lemon zested)
- 1t Lemon Juice (5mL)
- 1T Corn Starch (8g)
- 3T All-Purpose Flour (25g)
- ¼t Salt
Pro Tip: Making fruit pie filling is a little easier when at least some of the fruit is frozen. It gives you more control as you mix, since frozen fruit releases less juice right away. For this strawberry rhubarb pie, I freeze the chopped rhubarb before mixing the filling. This is an optional step, and you can use the rhubarb without freezing it first if you prefer.
1.
In a large mixing bowl, mix together all of the ingredients for the strawberry rhubarb pie filling: rhubarb, strawberries, sugars, lemon zest, lemon juice, cornstarch, flour, and salt.
2.
Set the filling aside until you’re ready to assemble the pie.
Crumb Topping for Strawberry Rhubarb Pie
I prefer to make strawberry rhubarb pie with crumb topping. The sweetness of the crumble balances the tartness of the filling. If you prefer a more traditional rustic look, this pie works great as a double-crust too. I’ve included the crumb topping recipe below, but if you want more detail, tips, and troubleshooting, check out my full post on crumb topping here.
Ingredients
- 1 Stick of cold Unsalted Butter, cubed (4oz)
- ½c of Granulated Sugar (100g)
- ½c of Brown Sugar (100g)
- 1c All-Purpose Flour (125g)
- ¼t of Salt
1.
In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
2.
Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
Assembling and Baking a Strawberry Rhubarb Pie:
Once your crust, crumble topping, and strawberry rhubarb pie filling are ready, it’s time to put it all together and bake.
1.
Give the strawberry rhubarb pie filling another good mix to make sure all of the juices and dry ingredients are fully combined with the fruit.
2.
Pour the filling into your prepared, lightly baked pie shell, pressing down gently to remove any air pockets.
3.
(Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
4.
Top the pie with the crumble topping. There should be no gaps where you can see the filling, but you don’t want more than a single layer of crumble either.
5.
Freeze your assembled pie before baking (this helps the pie bake evenly). Allow it to freeze for at least 2 hours.
6.
Once the pie is frozen, preheat your oven to 350°F (175°C).
7.
Remove the pie from the freezer and place it on a parchment-lined baking sheet.
8.
Bake for at least 1 hour 15 minutes, or until the crumble is deep golden brown and the filling is bubbling up slowly like syrup.
9.
Remove the pie from the oven and let it cool at room temperature until ready to serve.
Other Rhubarb Pie Recipes
- Classic Rhubarb Pie: The tried and true, old-fashioned classic for “the pie plant.” A classic fruit pie, usually baked in a double crust, with a simple rhubarb filling.
- Bluebarb Pie (Blueberry Rhubarb Pie): Tart rhubarb pairs beautifully with many sweet fruits, and blueberries are no exception. Blueberry rhubarb pie, sometimes called bluebarb pie, is a combination similar to strawberry rhubarb pie but with blueberries in place of the strawberries.
- Cherry Rhubarb Pie: Another delicious rhubarb pie that pairs sour rhubarb with a sweet fruit. Cherry rhubarb pie is a wonderful twist, and fans of strawberry rhubarb pie will love it.
- Rhubarb Custard Pie: An old-fashioned recipe, but a delicious one. Old-fashioned fruit custard pies bake chopped fruit directly into a rich custard base.
- Rhubarb Impossible Pie (Crustless Rhubarb Pie): Impossible pies had a brief heyday popularized by Bisquick. The biscuit mix naturally separates into layers as it bakes, creating a “crust” and a “filling” without any extra work. The most famous versions are probably impossible cheeseburger pie and impossible coconut pie, but impossible rhubarb pie is a fun variation too.
- Apple Rhubarb Pie: Apple and rhubarb don’t have overlapping growing seasons, but apple rhubarb pie has grown in popularity in recent years. It’s a great mashup of two classic pie fillings.
- Classic Rhubarb Crisp: Rhubarb is a classic flavor for a crisp, a crustless dessert topped with a crumb topping and baked in a casserole dish. A little easier than pie and just as satisfying.
- Rhubarb Meringue Pie: A more unusual variation, but one that has been around for quite a while. A classic rhubarb pie topped with a toasted meringue.
How to Store Strawberry Rhubarb Pie
Short-term storage: Strawberry rhubarb pie can be kept at room temperature for about 1 day. After that, transfer it to the refrigerator, where it will keep for up to 1 week. Re-crisp the pie before serving if refrigerated.
Re-crisp before serving: Refrigerating a baked pie softens both the crust and the crumble topping. To bring back that fresh-baked texture, reheat the pie before serving. Preheat your oven to 350°F (175°C) and bake for 15–20 minutes, until warmed through and the topping is crisp again.
Freezing for later: You can assemble this pie ahead of time and freeze it (unbaked) for up to 3 months. Once assembled, wrap it tightly with plastic wrap and then put it in a freezer bag to prevent freezer burn. When you’re ready to enjoy it, bake straight from frozen until the filling is bubbling and the topping is golden. Frozen pies are especially handy around the holidays, since you can prep ahead and simply bake on the day you want to serve.
We’d love to see your strawberry rhubarb pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Strawberry Rhubarb Pie with Crumb Topping
Ingredients
Crust
- 1 Light, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream optional
Strawberry Rhubarb Pie Filling
- 1¼ lb Rhubarb, chopped and frozen (570g)
- ¾ lb Strawberries, hulled and sliced (340g)
- ½ cup Granulated Sugar (100g)
- 3 tbsp Brown Sugar (38g)
- 1 tsp Lemon Zest (~1 lemon zested)
- 1 tsp Lemon Juice (5mL)
- 1 tbsp Cornstarch (8g)
- 3 tbsp All-Purpose Flour (25g)
- ¼ tsp Salt
Crumble Topping
- 4 oz Unsalted Butter, cold and cubed (1 stick; 113g)
- ½ cup Granulated Sugar (100g)
- ½ cup Brown Sugar (100g)
- 1 cup All-Purpose Flour (125g)
- ¼ tsp Salt
Instructions
Make the Strawberry Rhubarb Pie Filling
- In a large mixing bowl, mix together all of the ingredients for the strawberry rhubarb pie filling: rhubarb, strawberries, sugars, lemon zest, lemon juice, cornstarch, flour, and salt.
- Set the filling aside until you're ready to assemble the pie.
Make the Crumble Topping
- In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
- Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
Assemble and Bake the Pie
- Give the strawberry rhubarb pie filling another good mix to make sure all of the juices and dry ingredients are fully combined with the fruit.
- Pour the filling into your prepared, lightly baked pie shell, pressing down gently to remove any air pockets.
- (Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
- Top the pie with the crumble topping. There should be no gaps where you can see the filling, but you don't want more than a single layer of crumble either.
- Freeze your assembled pie before baking (this helps the pie bake evenly). Allow it to freeze for at least 2 hours.
- Once the pie is frozen, preheat your oven to 350°F (175°C).
- Remove the pie from the freezer and place it on a parchment-lined baking sheet.
- Bake for at least 1 hour 15 minutes, or until the crumble is deep golden brown and the filling is bubbling up slowly like syrup.
- Remove the pie from the oven and let it cool at room temperature until ready to serve.
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
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