Strawberry Rhubarb Pie with Crumb Topping
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad
This recipe for Strawberry Rhubarb Pie with Crumb Topping is sweet and tangy and so easy to make. The crumb topping is a sweet alternative to the classic pie crust.
It’s springtime where I live and while it’s very short-lived, I am enjoying the weather and sunshine before the heat and humidity of summer hits us in the face. Spring always gets me in the baking mood, which is why I baked this delicious Strawberry Rhubarb Pie.
It’s also the time for #SpringSweetsWeek! Once again this sweet event is being hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, it’s time to celebrate with spring sweets!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Here’s what I am sharing this week:
- Monday – Strawberry Rhubarb Pie with Crumb Topping (that’s this recipe!)
- Tuesday – White Chocolate Raspberry Scones
- Wednesday – Lemon Cooler Cookies
- Thursday – Raspberry Almond Cappuccino Parfaits
- Friday – Easy Key Lime Mousse Tarts
- Saturday – Mini Carrot Cake Loaves
Our #SpringSweetsWeek sponsors are providing us with samples of their products for our recipe creations. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. Check out the other sweet recipes linked up.
Like I mentioned, the spring weather gets me in the mood to bake while I can have the windows open and not heat up the house too much. I’ve never made a pie with strawberries and rhubarb before. I really should have as it’s my hubby’s favorite type of pie.
Melissa’s Produce was generous in the delicious box of produce they sent me to sample. Rhubarb was one of the items in the box and my hubby’s eyes lit up! I knew then it was meant to be and this strawberry rhubarb pie with crumb topping was getting made! Read on for tip on using rhubarb!
What is Rhubarb?
Rhubarb is technically a vegetable, but it’s been used to make sweet dishes like pies, tarts, and crisps. It’s commonly paired with strawberries to balance its tart flavor.
While rhubarb resembles celery, but is so much prettier with it’s pink/magenta stalks. The stalks are very edible but the leaves are not, in fact they are very poisonous with a chemical called oxalic acid. So don’t be trying to use the leaves for anything!
You can buy rhubarb fresh in the spring and sometimes you can find it frozen in the grocery stores.
Why is my strawberry rhubarb pie watery?
Let me save you the time in finding this out after making the pie. The strawberries and rhubarb with the sugar and other pie filling ingredients will macerate (give off liquid) and you don’t want that extra liquid in your pie. The crust will become soggy and the pie will be runny and never set up properly.
To avoid this, combine your pie filling and allow it to set a few minutes. Then spoon out ONLY the fruit into the prepared pie shell, leaving as much liquid in the bowl as possible. Discard that liquid.
Can Frozen Rhubarb be used in a pie?
Yes, frozen rhubarb can be used in making pies. Simple measure out the amount of frozen rhubarb you need and allow it to thaw and then drain it well before proceeding with the recipe.
How to Make Strawberry Rhubarb Pie with Crumb Topping
There are many recipes for making pie crust from scratch, however; homemade pie crusts aren’t my thing – yet. No shame or judgement in using a frozen or refrigerated crust for any pie recipe calling for one. If you do want to try making the crust from scratch, here is one for an easy-no-fail pie crust and another for a delicious buttery crust.
I used a frozen 9 inch deep dish pie crust for this recipe.
When making this pie, or any pie with a crumb topping I prefer to make the topping first. Saves time in the end, I think.
How to make a crumb topping
In a medium bowl, combine your flour, brown sugar, nutmeg, and pinch of salt. Whisk to get any lumps out, then add melted butter and the apple cider vinegar. The mixture should resemble large crumbs once combined. Set aside.
I know you’re questioning me on the apple cider vinegar. Trust me, you won’t taste the little amount being added but it brings out the richness of the butter and lightens up the flour mixture just a tad. It’s perfect.
Also using melted butter is a bit different from most crumb toppings you may have made, but it’s really just a shortcut and works well. Using cold butter works just as well too but the melted saves time.
How to Make Strawberry Rhubarb Pie Filling
Cut the rhubarb into 1/2 inch slices and place in large bowl. Quarter the strawberries (do not slice) and place in bowl with the rhubarb. You don’t want to slice the strawberries as they will cook down to mush, so quartering the larger ones and halving the smaller ones works perfectly. Stir in the both sugars, cornstarch, salt, vanilla, and orange juice. Adding orange juice gives the pie filling that extra wow factor. Set the filling aside and preheat your oven to 400 degrees.
I used Dixie Crystals granulated white sugar and brown sugar in the pie filling. It’s my preferred brand of sugar products so I was thrilled that they were going to be a sponsor this week!
Grab your frozen pie crust shell and spoon in the strawberry rhubarb filling – leaving as much excess liquid behind as possible. You can throw away the excess liquid.
Top the filling with your crumb topping, breaking it up in to large pieces as you do. Pat it down gently and then place on foil-lined baking sheet.
Bake for 20 minutes (at 400 degrees), then reduce the oven temp to 350 degrees and continue to bake the pie for another 25-30 minutes. If your crumb topping is getting to dark, simply lightly cover the pie with aluminum foil.
Allow the pie to cool on a wire rack for at least 3 hours before attempting to slice. This time will allow the filling to set and won’t run everywhere when you do slice into it.
How to store a strawberry rhubarb pie with crumb topping
The pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with foil and keep it refrigerated.
You can also freeze the baked pie. Just wrap it up tightly with aluminum foil – double layer works best and place in freeze. It can be thawed in the fridge or at room temperature.
Other Delicious Pie Recipes You May Enjoy
- Amish Pear Crumb Pie – sweet tastes of pears in an easy pie
- Family Favorite Macaroon Cherry Pie – show stopping cherry pie for any holiday dessert table
- 3 Ingredient Slow Cooker Cherry Cobbler – just dump, bake, and eat!
Strawberry Rhubarb Pie with Crumb Topping
Ingredients
For the crumb topping
- 1 1/4 cups flour
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/2 cup (1 stick) melted butter (see notes)
- 1/2 teaspoon apple cider vinegar (see notes)
For the Strawberry Rhubarb Pie Filling
- 1 9 inch frozen, deep dish pie crust
- 3 cups sliced rhubarb (1/2 inch slices)
- 3 cups quartered strawberries (see note)
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla
Instructions
To Make the Crumb Topping
- In a medium bowl, combine your flour, brown sugar, nutmeg, and pinch of salt. Whisk to get any lumps out, then add melted butter and the apple cider vinegar. The mixture should resemble large crumbs once combined. Set aside.
How to Make the Strawberry Rhubarb Pie Filling
- Cut the rhubarb into 1/2 inch slices and place in large bowl. Quarter the strawberries (do not slice) and place in bowl with the rhubarb. You don't want to slice the strawberries as they will cook down to mush, so quartering the larger ones and halving the smaller ones works perfectly.
- Stir in the both sugars, cornstarch, salt, vanilla, and orange juice. Adding orange juice gives the pie filling that extra wow factor. Set the filling aside and preheat your oven to 400 degrees.
- Once the oven is preheated: Grab your frozen pie crust shell and spoon in the strawberry rhubarb filling – leaving as much excess liquid behind as possible. You can throw away the excess liquid.
- Top the filling with your crumb topping, breaking it up in to large pieces as you do. Pat it down gently and then place on foil-lined baking sheet. Bake for 20 minutes (at 400 degrees), then reduce the oven temp to 350 degrees and continue to bake the pie for another 25-30 minutes.
- If your crumb topping is getting to dark, simply lightly cover the pie with aluminum foil. Allow the pie to cool on a wire rack for at least 3 hours before attempting to slice. This time will allow the filling to set and won't run everywhere when you do slice into it.
- The pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with foil and keep it refrigerated. You can also freeze the baked pie. Just wrap it up tightly with aluminum foil – double layer works best and place in freeze. It can be thawed in the fridge or at room temperature.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Monday’s Recipes to Enjoy
- Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
- Hot Cross Bundt Cake by Nik Snacks
- Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
- Key Lime Lavender Curd by Cindy’s Recipes and Writings
- Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
- Kumquat Pie by Eat Move Make
- Lavender Lemon Mini Loaves by Sweet Beginnings
- Lemon Lavender Macarons by Jen Around the World
- Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
- Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
- Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
- Mini Blueberry Bread by The Carefree Kitchen
- Mini Lemon Cakes with Lemon Glaze by Family Around the Table
- Mini Pound Cake by Cheese Curd In Paradise
- No Bake Chocolate Cheesecake by Pook’s Pantry
- No Bake Lemon Cheesecake by Devour Dinner
- No-Churn Lemon Ice Cream by Kate’s Recipe Box
- Pineapple Upside Down Cake by House of Nash Eats
- Raspberry Cheesecake Bars by Books n’ Cooks
- Strawberry Oatmeal Cookies by Palatable Pastime
- Strawberry Rhubarb Breakfast Bread by For the Love of Food
- Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
- Vegan Chocolate Loaf Cake by Shockingly Delicious
- White Chocolate Latte Cupcakes by That Recipe
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Enjoy!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the bloggers with samples and product to use. All opinions are my own. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Love strawberry rhubarb pie and the crumble on yours has me drooling.
I just discovered that I actually like Rhubarb. Who would have known? Your pie looks absolutely fabulous!
I’ve always wanted to make one of these pies. Your recipe sounds wonderful and thanks for the tip on rhubarb leaves. I had no idea!
That crumble topping is what dreams are made of! What a beautiful pie!
I love the idea of a crumb topping for this pie!
Strawberry and rhubarbb are the perfect combos and that crumble topping, oh my!
This looks so good–and I even have frozen strawberries. I wasted my rhubarb on two tries of a failed bar. Well more will be coming up in the garden soon!
I just made my very first rhubarb pie this month and my topping didn’t look as good as yours (too much butter) but you’ve inspired me to try again and (hopefully) get it right!
This would be perfect with a scoop of ice cream.
Yes it is!
This is so good and so easy. My husband loved this.
This was hands down one of the best pies I have ever eaten! I did make my owned butter crust from Thomas Keller. Also baked in a ceramic deep dish pie plate and baked an extra 10-15 minutes. I didn’t have a metal one. Also, served with a scoop of Talenti vanilla ice cream (hard to find but oh so worth it)!
A friend of ours gave us fresh rhubarb from their garden and now I have to make a bunch of pies and freeze them. This is to die for! Thank you!!!
I’m so glad you enjoyed the pie! Kudos for making your own crust, one day I’ll learn that!!
Do you use all purpose flour or self rising?
I used all purpose flour
I froze my strawberries from this years haul, can I use them or will they be mush?
If you use frozen fruit and frozen rhubarb, be sure to thaw them out completely and drain them of excess moisture before using in the recipe. Too much liquid will result in mushy pie.
I’ve made this pie many times this month. It’s super easy and very delicious.
Thank you for the comment, so glad you are enjoying the pie!
I made this pie and it was delicious!! I’m going to save the recipes for the crumb topping because it’s the best one I’ve ever tried!! Thanks again for the recipe.
I’m thrilled you enjoyed the pie, and yes that topping is heavenly!
Dang I should have read the recipe first , as I sliced my fresh strawberries and this sliced the rhubarb. Do you think it will still work?
How did it turn out?
Sorry I didn’t relpy right away! The sliced strawberries just may have been a bit overcooked but still good.
I can understand why you would want leave as much of the liquid in the bowl as possible but do you not throw out most of the cornstarch then too? I’ve tried pie recipes before that call for this step and then the fruit just never sets. Is that not an issue with your recipe?
I’ve never had an issue with the pie not setting. I think since you’re allowing the fruit to sit a bit the fruit is coated with the cornstarch mixture and that helps. I’ve made this pie many many times and never an issue with the fruit not setting up.
This pie is deliciously perfect! I made the fruit topping first, set it aside and then made my pie crust. This allowed time for the juices to work out of the fruit. The crumb topping is so good and I’ll definitely make this pie again and also use the same techniques for other fruit fillings. The OJ, nutmeg and ACvV were all ingredients I wouldn’t think to add and they were important! Thank you!
Oh, how wonderful that you enjoyed the pie! It’s on of my hubby’s favs.
I am confused. If I mix the ingredients for the filling, let it sit and then leave the liquid behind aren’t I leaving behind most of the sugar, etc. also?
The sugar will have absorbed into the strawberries and rhubarb while it’s sitting for a few minutes.
Hi can you cook the crust first as directed on the box or put the filling in it still frozen?
Super easy and very tasty! Next time I will knock down the sugar by 1/4c to make it more of my preference.
Glad you enjoyed it! I like it less sweet, too but hubby doesn’t and it’s his favorite.