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close up photo of a slice of strawberry rhubarb pie with a golden crumb topping with pink filling visible on a white floral plate

Strawberry Rhubarb Pie with Crumb Topping

A homemade strawberry rhubarb pie with a sweet, buttery crumb topping. Sweet strawberries and tart rhubarb bake together in a flaky all-butter pie crust for the perfect early summer dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 1 9" Pie

Ingredients
  

Crust

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.
Keyword crumb topping for pie, rhubarb pie, strawberry pie, strawberry rhubarb crumble pie, strawberry rhubarb pie, strawberry rhubarb pie with crumb topping
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