This Strawberry Rhubarb Pie is all the rage with the flavor of fresh sweetened strawberries and rhubarb tucked in a homemade crust and topped with a simple four-ingredient streusel crumb topping. Strawberries and rhubarb are a match made in heaven and one of my family’s favorites. Enjoy it straight up or a la mode!
Unlike most strawberry rhubarb pies, this recipe uses a streusel crumb topping instead of a flaky pastry or lattice top crust. This gives this tasty pie a little more sweetness to balance out the tart rhubarb and a little added texture.
We love fresh fruit desserts like pies, cobblers, crumbles, and crisps. Have you tried any of my other fresh fruit desserts? Cherry Crisp, Blackberry Cobbler, Peach Crisp, and Blueberry Cobbler are just a few of our favorites. Just the thought of them makes my mouth water.
Rhubarb Makes the Pie
Rhubarb is a stalky plant that grows in cooler climates. The stalks are edible, but the leaves are not. They contain a compound called oxalic acid, which is toxic to humans and animals. Therefore, they should be removed and discarded.
Rhubarb is pretty tart by itself. However, it is delicious, sliced and mixed with other fruit, sweetened, and used in pies, cobblers, crisps, and crumbles. To prep, remove and discard any leaves, wash and slice like you would celery.
What You’ll Need
- Butter: unsalted. If using salted butter, cut the added salt back to 1/4 teaspoon.
- All-purpose flour
- Salt: see the note on the butter.
- Sugar: granulated sugar and brown sugar
- Rhubarb and strawberries: I like to use fresh. If using frozen thaw and drain in a colander.
- Cornstarch: to thicken the pie
- Vanilla extract: the pure stuff
- Lemon juice: just a little bit for added flavor
How to make a Strawberry Rhubarb Pie
Start by cutting your chilled butter into small cubes. Then, combine it with the flour and salt using a pastry blender to cut in the butter until crumbly.
Add the chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Form it into a disk, wrap it in plastic, and chill for at least 2 hours.
While the pie dough is chilling, make the streusel topping by combining the flour, sugar, and brown sugar. Again, using a pastry blender, cut in the butter. Go ahead and set that aside for a little bit.
Wash and cut your fruit for about 30 minutes before removing the pie crust from the refrigerator. Then, mix the fruit, sugar, brown sugar, cornstarch, vanilla extract, and lemon juice in a large bowl.
Now, gently roll the piecrust into a 12-inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.
Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping. Place the pie on a rimmed baking sheet in case it bubbles over. Bake in a preheated oven for about 50 minutes or until the top is golden brown and the filling is bubbling.
Preparation Tips
- You can make the streusel topping up to 5 days in advance and store it in an airtight container in the refrigerator.
- Rhubarb is in season, typically from April through June; however, it freezes very well. Some grocery stores sell frozen rhubarb.
- Pro-tip! Letting the pie crust dough chill for a couple of hours is essential. It relaxes the gluten, makes it easier to roll, and limits shrinkage during baking.
- Mix the piecrust up to 3 days in advance, but let it sit out for about 30 minutes before rolling it.
Storage
Leftovers can be stored well-covered or in an airtight container in the fridge for up to 4 days. Let the pie come to room temperature before serving.
To freeze, first cool completely. Then, wrap in 2 layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight. Remove the pie from the fridge about 1 hour before serving to bring it to room temperature. Remember to store leftovers covered in the fridge.
Strawberry Rhubarb Pie Recipe
Ingredients
Pie Crust
- 1/2 cup chilled unsalted butter cut in small cubes
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 4-6 tablespoons chilled water
Streusel Crumb Topping
- 1 ¼ cups flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup unsalted butter cut in cubes
Pie Filling
- 3 cups sliced rhubarb ¼ -½ inch cuts
- 2 ½ cups chopped strawberries
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 3 ½ tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Instructions
- Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Form into a disk, wrap in plastic, and chill for at least 2 hours.
- Whisk together flour, sugar, and brown sugar. Cut in butter using a pastry blender until crumbly. Set aside.
- Mix together rhubarb, strawberries, sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
- Gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Fold the pie crust or roll it around your rolling pin to move it to the pie plate. Gently tuck the crust into the pie pan to form the bottom crust, trim the edge about an inch over the side, tuck the excess dough in along the edge, and flute or crimp it.
- Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping. Put on a rimmed baking sheet in case it bubbles over. Bake in a preheated 375-degree oven for 50-55 minutes or until golden brown and bubbling. If needed, cover with a loose piece of aluminum foil to keep from over-browning.
- Cool completely before slicing.
Notes
- The streusel topping can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
- Rhubarb is in season, typically from April through June; however, it freezes very well. Some grocery stores sell frozen rhubarb.
- Pro-tip! It is important to let the pie crust dough chill for a couple of hours. It relaxes the gluten, makes it easier to roll, and limits shrinkage during baking.
- You can mix the piecrust up to 3 days in advance, but let it sit out for about 30 minutes prior to rolling it.
Nutrition
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Linda Peterson
This is absolutely the best summer pie ever! I baked it for our family and it looked just like the picture. Everyone loved it and I’m making another today for another family gathering!
Beth Pierce
Thanks Linda! So glad that you liked it!
Jennifer
One of my all time favorite desserts! SO SO good!
Ella English
I had never tried this combination before. The strawberry and rhubarb really complemented each other and this came out so well. I had it with custard and it was really good.
Beth Pierce
Thanks, Ella! So glad that you liked it!
Natalie
Made this for Mother’s Day & it was gone within minutes! My family is already asking when I’ll make it again!
amy stewart
My family LOVES this pie! There’s nothing better than strawberry and rhubarb!
Beth Pierce
Thanks Amy! So glad that you liked it and I agree!
Geraldine
Can we use frozen fruit and if so do I unfreeze rhubarb and strawberries first?
Beth Pierce
Yes please thaw both most of the way before making the pie and discard of the extra moisture.
Wilmer Schaff
Where can a person get Rhubarb?? I live in S.C and never seen it grown here or sold anywhere .
Beth Pierce
Not even frozen?
Soniya
Wow!this is perfectly summer dessert! Can’t wait to make it
Aimee Mars
I admit I’ve never cooked or baked with rhubarb, but you make it look so easy and delicious! I love how you combined it with strawberries in this recipe to balance the sweetness. I’m going to make this soon!
Kathryn
This pie sounds perfect and I especially love the streusel topping! I am going to make this over the weekend and I can’t wait, thank you!
Katherine
I love rhubarb! Such a great idea to combine it with strawberries in this tasty pie recipe.
Kechi
This looks phenomenal and I want to dig in! Love the streusel 🙌🏾🙌🏾🙌🏾
Sandra
The crust made this pie stand out!! Thank you so much for sharing your recipe!
Toni
This pie turned out so good!! I love the homemade crust! Really amazing!
Catalina
How inviting this pie looks! One of our favorite! Can’t wait to try your recipe!
Allyson Zea
This pie turned out amazing! The flavor was spot on and we finished it so quickly!
Erin | Dinners,Dishes and Dessert
This Strawberry Rhubarb Pie is needs to happen at my house very soon!!