Strawberry Rhubarb Crumble Pie

The perfect summer pie, this strawberry rhubarb crumble pie is sweet and delicious! Perfect with vanilla ice cream, you’ll love this strawberry rhubarb streusel pie!

Do you have a favorite pie flavor? I find it SO hard to choose an actual favorite. They’re all so different! My favorites include pumpkin pie, lemon meringue, cherry pie and – you guessed it – strawberry rhubarb. I always have so much rhubarb in the summer thanks to my happy plant outside, I’m always throwing it into a crumble or a pie for dessert!

While it’s fun to try a lattice design on top of my pies, my actual favorite way to top a pie is with a crumble. It’s the best of both worlds – you get the flaky, buttery crust on the bottom, and the sweet crumble on top. Pair that with a juicy, sweet strawberry rhubarb filling, and you’ve got yourself one heck of a summer pie!

And don’t forget the vanilla ice cream on top…..!

I definitely wouldn’t call myself an expert on pies, but I’m definitely getting better and better at them. I’ve perfected my favorite all-butter pie crust and I’m a lot more confident at throwing together a pie for dessert these days! This strawberry rhubarb crumble pie is definitely going to be on repeat at our house this summer.

How do you make a strawberry rhubarb crumble pie?

This pie couldn’t be easier to make! I would first start by making the pie crust, since it will need to chill in the fridge for a couple of hours before rolling out and using it.

I always use my food processor for my pie crusts, but in the recipe linked above I’ve also included steps for doing it by hand. After the dough has chilled, roll it out and press it into a 9 or 10″ pie plate. Prick the bottom with a fork a few times and then prepare your filling!

To make the strawberry rhubarb filling, combine together:

• 2 cups rhubarb, diced
• 4 cups strawberries, hulled and chopped
• 1 cup granulated sugar
• zest of 1 lemon
• 3 tbsp cornstarch
• pinch of salt

Immediately add this whole mixture to the pie crust.

Next, start preparing the topping. Combine together:

• rolled oats
• all-purpose flour
• cinnamon
• brown sugar
• unsalted butter
• salt

Mix all together until large clumps are formed. I like to use my hands for this but you can use a pastry cutter or two forks, too!

Spread the topping all over the pie.

Place the pie in the oven and bake for 60-75 minutes or until the pie crust is golden brown and the filling is bubbling. You may need to use a pie shield around the edge of the crust if it is browning too quickly!

Remove the pie and allow it to cool for a couple of hours before serving.

Can you serve this strawberry rhubarb crumble pie warm?

It is SO tempting to dig right into the hot pie, but I encourage you to wait! The filling will be sloppy and it’ll be very difficult to slice and serve. If you wait just an hour or two, it’ll still be slightly warm on the inside and will be much easier to slice.

If you do want the pie really warm, you could always wait until its cooled, slice it, plate it and then warm each slice up in the microwave!

How long can you keep this pie at room temperature?

Covered, you can keep this pie at room temperature for 1-2 days. I usually keep my pie out for the day that I’m going to serve it, then I refrigerate the leftovers, covered. It’ll last in the fridge for 4-5 days!

You can also freeze the completely cooled pie for up to 2 months and warm it up straight from frozen, in the oven at 325 F for about an hour. Keep it covered in aluminum foil if you plan to do this.

The perfect summer pie, I hope you enjoy!

Some of my other favorite pie recipes:

• healthy blueberry pie
• strawberry apple pie
• chocolate nice cream pie

Strawberry Rhubarb Crumble Pie

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• Author: Katherine | Love In My Oven
• Total Time: 2 hours
• Yield: 1 pie 1x

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Description

The perfect summer pie, this strawberry rhubarb crumble pie is sweet and delicious! Perfect with vanilla ice cream, you’ll love this strawberry rhubarb streusel pie!

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Ingredients

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• all-butter pie crust or other 9″ pie crust

Filling

• 2 cups rhubarb, diced into 1/2” pieces
• 4 cups fresh strawberries, hulled and chopped
• 1 cup granulated sugar
• zest of 1 lemon
• 3 tbsp cornstarch
• pinch of salt

Crumble

• 1 cup rolled oats
• 1/2 all-purpose flour
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, diced

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Instructions

1. Preheat the oven to 350 F and place the prepared pie crust into a 9″ pie plate. In a small bowl, combine together the rhubarb, strawberries, sugar, lemon zest, cornstarch and salt. Immediately pile the mixture into the prepared crust.
2. In another bowl, mix together the oats, flour, brown sugar, cinnamon and salt. Cut in the butter using a pastry cutter or two forks until the mixture creates large clumps. I use my hands for this! Sprinkle the topping all over the top of the pie. 
3. Bake the pie for 60-75 minutes or until the pie crust is lightly browned and the filling is bubbling and juicy. If the crust is browning too quickly, place a pie shield over top of it or some aluminum foil, to prevent it from burning.
4. Remove the pie from the oven and allow it to cool for 2 hours before slicing and serving with ice cream (see blog post above for more information).

Leftover pie can be kept at room temperature for up to 2 days, or stored in the fridge for 4-5 days, in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: pies
• Method: oven bake
• Cuisine: american

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