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strawberry rhubarb crumble pie

Strawberry Rhubarb Crumble Pie

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


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!




  • 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


  • 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


  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

Keywords: strawberry rhubarb crumble pie // strawberry rhubarb pie

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