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 truly a match made in heaven and one of my family’s favorites. Enjoy it straight up or a la mode!
The Best Strawberry Rhubarb Pie
Unlike most strawberry rhubarb pies, this recipe has a streusel crumb topping instead of a flaky pastry top crust 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 just 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.
What is rhubarb?
Rhubarb is a stalky plant that grows in cooler climates. The rhubarb stalks are edible, but the leaves are not. They contain a compound called oxalic acid, which is toxic to humans and animals. They should be removed and discarded.
Rhubarb by itself is quite tart. However, it is delicious, sliced, mixed with other fruit, sweetened, and used in pies, cobblers, crisps, and crumbles. To prep, remove any leaves and discard, wash, and slice like you would celery.
Strawberry Rhubarb Pie Ingredients
For the bottom pie crust, you will need butter, flour, salt, and chilled water. For the streusel crumb topping, you will need flour, granulated sugar, brown sugar, and butter.
For the strawberry rhubarb filling, you will need rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
How to make a Strawberry Rhubarb Pie
Start by cutting your chilled butter into small cubes. Then, combine with the flour and salt using a pastry blender to cut in the butter until very crumbly. Now, add the chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Finally, 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. About 30 minutes prior to getting the pie crust out of the refrigerator, wash and cut your fruit. Then, in a large bowl, mix the fruit, sugar, brown sugar, cornstarch, vanilla extract, and lemon juice.
Now gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Then fold the piecrust or roll it around your rolling pin to move it to the pie plate. Next, 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.
Recipe Tips for the Best Strawberry Rhubarb Pie
- 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 piecrust 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.
- Always fold the pie crust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
- Cool the pie completely before slicing it, as it needs time to set.
Perfect pie crust tips
- For best results, use very cold butter.
- Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky, resulting in a tough, chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
- Form the dough into a disk and wrap it with plastic wrap. Chill for at least 1 hour, but even longer is better.
- Be gentle when rolling out the crust working from the middle out and turning the dough as you go.
- Serve this pie with a scoop of vanilla ice cream or with fresh whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days.
Storage
Store leftovers 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 come to room temperature. Remember to store leftovers covered in the fridge.
More Dessert Recipes
Strawberry Rhubarb Pie Recipe
Ingredients
Pie Crust
- 1/2 cup chilled butter cut in small cubes
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 5-6 tablespoons chilled water
Streusel Crumb Topping
- 1 ¼ cups flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup 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 piecrust 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.
- Always fold the pie crust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
- Cool the pie completely before slicing it, as it needs time to set.
Nutrition
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Liz Gallagher
What size pie pan?
Beth Pierce
9 inch pie plate
Tracy Hackett
Can I make this pie and freeze it then bake when out of the freezer?
Beth Pierce
Yes you can. Wrap the unbaked pie well with plastic wrap and aluminum foil. If it fits slide it into a large zipper bag. Bake from frozen. It might take an additional few minutes to bake.
TR
The flavor of this pie is AMAZING!!! This will be a go to recipe for me. My pie was extremely wet. I am wondering if this is normal or if there is a trick I need to know. Thank you for sharing!
Beth Pierce
I wonder if maybe the fruit sat a little long. Maybe the strawberries had too much natural syrup in them
Leis James
The best strawberry rhubarb pie I have ever made. Thanks for this awesome recipe. It’s a must make!!!
Beth Pierce
Thanks Leis! I just love the combination of strawberry and rhubarb. So tasty!
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!
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!!