Strawberry Rhubarb Pie with Crumb Topping – Best Easy Recipe

Nothing says spring quite like a warm, bubbling slice of strawberry rhubarb pie with crumb topping. This timeless treat blends sweet strawberries with tart rhubarb, all tucked into a golden, flaky crust and finished with a buttery, crunchy topping that takes the flavor to the next level. In this guide, you’ll learn how to make this pie step-by-step, from choosing the best produce to tips for avoiding a runny filling. We’ll also cover answers to common pie-making questions, tasty variations, and expert tips to make your pie perfect. Don’t miss our best rhubarb bread recipe for another tangy delight.

Why Strawberry Rhubarb Pie with Crumb Topping Is a Must-Bake Classic

The sweet-tart flavor balance that defines this seasonal favorite

Strawberry rhubarb pie walks a perfect line between sweet and tangy. The strawberries bring juicy, floral sweetness while rhubarb adds a zesty, almost citrusy bite. Together, they create an irresistible flavor duo that tastes like spring in every bite.

Crumb topping vs lattice crust – why the crumb wins for texture and ease

While many fruit pies call for a double crust or classic lattice top, the crumb topping used here is a game-changer. It’s easier to make than a second crust and adds a crisp, buttery contrast to the soft fruit filling. Plus, it caramelizes beautifully in the oven, giving every slice a golden, crunchy crown.

When rhubarb is in season and how to pick the freshest stalks

Fresh rhubarb appears in stores and farmers’ markets from April through June. Look for firm, deep pink to red stalks without bruises or blemishes. Avoid the leaves—they’re not only inedible but toxic. Rhubarb’s peak season is short, so grab it while you can.

Ingredients for the Perfect Strawberry Rhubarb Pie

Choosing the best strawberries and rhubarb for your filling

Ripe strawberries should be bright red, plump, and fragrant. Quartering them (instead of slicing) helps retain their shape during baking. For rhubarb, slice into ½-inch chunks to cook evenly with the strawberries.

Why brown sugar and orange juice are secret flavor enhancers

This pie uses both brown and white sugar, enhancing the complexity of the filling. Brown sugar adds warmth and molasses-like richness. A splash of orange juice intensifies the fruitiness and brings a subtle citrus zing that lifts the entire filling.

What kind of pie crust works best: frozen, store-bought, or homemade

While homemade crusts are always a treat, a deep-dish frozen crust works wonderfully here and saves time. Whether you opt for store-bought or from-scratch, the key is ensuring it’s sturdy enough to hold a juicy filling. Check out our homemade strawberry rhubarb jam to reuse any extra produce creatively.

Step-by-Step: How to Make Strawberry Rhubarb Pie with Crumb Topping

Prepping the fruit to prevent a watery filling

Strawberries and rhubarb naturally release a lot of liquid when mixed with sugar. Let your filling sit for about 15 minutes, then spoon only the fruit into the crust—discarding the excess juice. This trick helps your pie set beautifully and avoids soggy crust syndrome.

Making the easy crumb topping with pantry staples

Combine flour, brown sugar, nutmeg, and a pinch of salt in a bowl. Stir in melted butter and a dash of apple cider vinegar. That vinegar might seem odd, but it sharpens the topping’s flavor and boosts its crispness.

Crumb Topping Table

Ingredient	Quantity	Notes
All-purpose flour	1 ¼ cups	Sifted for even texture
Brown sugar	½ cup	Light or dark works
Ground nutmeg	¼ tsp	Optional but recommended
Butter, melted	½ cup (1 stick)	Salted preferred
Apple cider vinegar	½ tsp	Enhances flavor

Assembling and baking the pie for perfect texture every time

Preheat your oven to 400°F. Spoon the filling into the crust, top with the crumb mixture, and gently press it down. Bake at 400°F for 20 minutes, then lower to 350°F and bake another 30 minutes. Cover loosely with foil if the topping starts to brown too quickly.

Let the pie cool for at least 3 hours on a wire rack. This resting period ensures the filling sets properly and slices cleanly.

Common Questions About Strawberry Rhubarb Pie

Can I use frozen rhubarb or strawberries?

Yes! Just thaw them completely and drain excess liquid before using. This step helps mimic the texture of fresh fruit and keeps the filling from getting too soupy.

Why is my pie runny, and how do I fix it?

If your pie hasn’t set, chances are the filling included too much juice or wasn’t thickened properly. Be sure to discard any liquid from the fruit bowl before baking. Adding the right amount of cornstarch—about ¼ cup—also helps stabilize the filling.

How do I store and freeze this pie for later?

Keep your pie at room temperature for up to 36 hours, then transfer it to the fridge covered with foil. For longer storage, freeze the pie fully baked. Wrap in two layers of foil and thaw overnight before serving.

Looking for inspiration? Try our keto strawberry rhubarb scones for a low-carb version of this flavor combo.

Tips, Variations & Serving Suggestions

Flavor upgrades: adding ginger, cinnamon, or lemon zest

If you’re looking to elevate the pie’s flavor, a little spice goes a long way. A ½ teaspoon of ground cinnamon or fresh-grated ginger adds warmth that complements the tart rhubarb. Want brightness? A touch of lemon zest can amplify the fruit’s natural zing without overpowering it.

Making it gluten-free or vegan without sacrificing flavor

To make this pie gluten-free, swap the regular flour in the crumb topping with a 1:1 gluten-free blend. Ensure your pie crust is also certified gluten-free. For a vegan version, use plant-based butter and a dairy-free pie crust—everything else stays the same. The pie remains just as vibrant and rich.

Best ice cream and whipped cream pairings for this pie

This pie is indulgent on its own, but it’s even better paired with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For a fun twist, try mascarpone whipped cream or cinnamon ice cream. Don’t miss our fresh strawberry cream cake roll if you love cool, creamy complements to fruity desserts.

More Rhubarb Recipes You’ll Love

Discover tangy treats beyond pie: jams, muffins, and scones

Rhubarb isn’t just for pies! You can turn leftover stalks into sweet and tart rhubarb jam, bake them into crumb muffins, or fold them into scones. It’s a versatile spring ingredient that shines in all kinds of baked goods.

Don’t miss our favorite easy rhubarb dessert recipes

Whether it’s the cozy flavor of rhubarb cinnamon jam or the fluffy layers of our easy strawberry danish with cream cheese filling, rhubarb desserts are the heart of spring baking.

FAQ – Strawberry Rhubarb Pie with Crumb Topping

Conclusion: Bake This Strawberry Rhubarb Pie With Crumb Topping Today

Now that you’ve got the step-by-step, insider tips, and pro-level variations, it’s time to get baking. Whether it’s for a spring picnic, Easter dinner, or a random Tuesday that needs sweetening, this strawberry rhubarb pie with crumb topping delivers every single time. The vibrant color, the aroma of bubbling fruit, the crunchy topping—what’s not to love?

Don’t miss our strawberry rhubarb pie variation with a classic top crust if you’re craving more pie inspiration.

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