Strawberry Rhubarb Pie with Crumb Topping

I still remember the first time I tasted a strawberry rhubarb pie. It was a late spring afternoon, and the kitchen smelled like warm sugar and sunshine. My aunt placed a slightly bubbling pie on the windowsill to cool, and I remember being captivated by the golden crumb top and the vivid red filling peeking through. Years later, this Strawberry Rhubarb Pie with Crumb Topping one of my favorite comfort bakes—not just for the taste, but for its simplicity and vibrant seasonal flavors.

This Strawberry Rhubarb Pie with Crumb Topping is the perfect beginner-friendly dessert. It skips the fuss of a top crust in favor of a rustic, buttery crumb topping, and uses easy-to-handle ingredients like frozen pie crust and familiar fruits. It’s the kind of easy sheet pan dinner’s dessert cousin—low effort, big payoff. Even if you’re new to baking, this pie delivers delicious results with minimal stress.

Why This Recipe is Special

What makes this strawberry rhubarb pie stand out is its delightful balance between sweet and tart. Rhubarb is a vegetable often mistaken for fruit, known for its tangy kick, which pairs perfectly with the natural sweetness of strawberries. The crumb topping adds texture and richness without the need for rolling out a second crust.

It’s an excellent choice for quick and healthy meals’ dessert companion, especially when using fresh, in-season produce. Plus, it’s incredibly forgiving: no fancy techniques, just straightforward, soul-satisfying baking.

Ingredients and Preparation

Strawberries – These provide juicy sweetness and a bright, fruity aroma. If fresh strawberries aren’t available, you can use frozen (just thaw and drain them well to avoid soggy filling).

Rhubarb – Adds a distinct tartness that balances the pie’s overall flavor. It’s best fresh, but frozen rhubarb works too—just be sure to drain any excess moisture.

Brown and white sugar – Together, they sweeten the filling and help draw out the juices from the fruit. Brown sugar also adds depth and a hint of molasses flavor.

Cornstarch – Acts as a thickening agent, preventing the filling from becoming too watery.

Vanilla extract and orange juice – These boost the flavor profile with a subtle citrus zing and warm aroma. If you don’t have orange juice, lemon juice is a fine substitute.

Crumb topping ingredients (flour, butter, brown sugar, nutmeg, apple cider vinegar) – This mixture creates the golden, crunchy layer on top. The vinegar enhances the butter’s richness and lightly aerates the crumb.

Frozen deep-dish pie crust – A time-saving option that’s ideal for beginner cooks. You can also use refrigerated dough or make your own if you’re feeling adventurous.

Step-by-Step Instructions

Step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with foil to catch any bubbling juices. Let your frozen pie crust thaw slightly as you prepare the filling and topping.

Step 2 In a medium bowl, mix flour, brown sugar, a pinch of salt, and nutmeg. Whisk until smooth, then add melted butter and apple cider vinegar. Stir until large, crumbly pieces form. Set aside for later.

Step 3 In a large bowl, combine chopped rhubarb and quartered strawberries. Add both sugars, cornstarch, salt, vanilla, and orange juice. Stir gently until coated. Let this mixture rest for 5–10 minutes to release some juices.

Step 4 Use a slotted spoon to transfer just the fruit mixture into the pie crust, leaving behind as much liquid as possible. This prevents a soggy bottom and keeps the filling from being too runny.

Step 5 Crumble the topping over the fruit evenly, pressing it lightly into place. Place the pie on the prepared baking sheet.

Step 6 Bake the pie at 400°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for another 25–30 minutes. If the crumb topping starts to darken too quickly, cover it loosely with aluminum foil.

Step 7 Let the pie cool on a wire rack for at least 3 hours. This allows the filling to set so it slices cleanly and holds its shape.

Beginner Tips and Notes

• Avoid watery pie: Always drain excess liquid from the fruit mixture before filling the crust. This step is crucial for a firm, sliceable pie.
• Browning too fast? Tent the pie with foil during the second half of baking to prevent over-browning the topping.
• Crumb topping consistency: If your topping feels too dry, add a touch more melted butter; if too wet, a spoonful more flour will help.
• Frozen fruit use: Always thaw and drain thoroughly to avoid watering down your filling.

Serving Suggestions

This Strawberry Rhubarb Pie with Crumb Topping pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch spread, serve it alongside fresh fruit and iced tea. It also works wonderfully with a drizzle of custard or even a spoonful of Greek yogurt for a not-too-sweet breakfast treat.

Leftovers can be kept at room temperature (covered) for up to 36 hours. Beyond that, refrigerate tightly covered for up to 4 more days. To freeze, wrap the cooled pie in double layers of foil and store for up to 2 months. Thaw at room temperature or in the fridge before serving.

Conclusion

If you’re looking for a no-stress, high-flavor dessert to add to your baking rotation, this Strawberry Rhubarb Pie with Crumb Topping is your go-to. It’s charmingly rustic, wonderfully flavorful, and incredibly beginner-friendly. Give it a try and let us know how it turned out in the comments. Whether you’re baking for a gathering or just to treat yourself, this pie is sure to bring joy with every slice.

FAQ About Strawberry Rhubarb Pie with Crumb Topping

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