What’s the best thickener for strawberry rhubarb pie?

Cornstarch is ideal—it thickens the filling without affecting taste. Use about ¼ cup per 6 cups of fruit for best results.

Is rhubarb safe to eat raw or cooked?

Only the stalks are safe to eat. Never eat the leaves, as they contain oxalic acid, which is toxic.

Should rhubarb be peeled before using in pie?

No peeling necessary. Just trim the ends, wash well, and slice. Peeling removes the pretty red color and nutrients.

How do you keep crumb topping from burning in the oven?

Cover the pie loosely with foil after the first 20–25 minutes of baking. This prevents overbrowning while allowing the crust and filling to bake through.

Can I make this pie ahead of time?

Yes! You can fully bake it the day before and store it at room temp or refrigerate it. It's even better the next day as the flavors meld together.

Strawberry Rhubarb Pie with Crumb Topping – Best Easy Recipe

Name: Strawberry Rhubarb Pie with Crumb Topping
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 9-inch deep-dish pie crust (frozen or homemade); 3 cups rhubarb, sliced into ½-inch pieces; 3 cups strawberries, quartered; ⅓ cup packed light brown sugar; ⅓ cup granulated sugar; ¼ cup cornstarch; ¼ teaspoon salt; 1 tablespoon orange juice; ½ teaspoon vanilla extract; 1¼ cups all-purpose flour (for crumb topping); ½ cup brown sugar (for crumb topping); ¼ teaspoon ground nutmeg (for crumb topping); ½ cup (1 stick) butter, melted (for crumb topping); ½ teaspoon apple cider vinegar (for crumb topping)

Description

This easy Strawberry Rhubarb Pie with Crumb Topping is a classic spring dessert combining sweet strawberries, tart rhubarb, and a buttery crumb topping for the perfect flavor and texture balance.

Ingredients

Scale

1 9-inch deep-dish pie crust (frozen or homemade)
3 cups rhubarb, sliced into ½-inch pieces
3 cups strawberries, quartered
⅓ cup packed light brown sugar
⅓ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon orange juice
½ teaspoon vanilla extract
1¼ cups all-purpose flour (for crumb topping)
½ cup brown sugar (for crumb topping)
¼ teaspoon ground nutmeg (for crumb topping)
½ cup (1 stick) butter, melted (for crumb topping)
½ teaspoon apple cider vinegar (for crumb topping)

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Instructions

Preheat oven to 400°F.
In a large bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla. Let sit for 10–15 minutes.
In a separate bowl, prepare the crumb topping by whisking together flour, brown sugar, nutmeg, and a pinch of salt. Add melted butter and apple cider vinegar, then mix until crumbly.
Drain excess liquid from the fruit mixture. Spoon only the fruit into the pie crust.
Top with crumb topping, gently pressing it down.
Place the pie on a foil-lined baking sheet and bake at 400°F for 20 minutes.
Reduce oven temperature to 350°F and continue baking for 25–30 minutes. Cover loosely with foil if topping darkens too much.
Let the pie cool for at least 3 hours on a wire rack before slicing.

Notes

Do not include excess liquid from fruit mixture in the crust to avoid sogginess.
Use foil to cover the pie if the topping starts to brown too quickly.
The pie can be made a day ahead and stores well in the fridge or freezer.
Apple cider vinegar in the crumb topping enhances flavor and texture without being noticeable.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 26g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg