Strawberry Rhubarb Pie

By:

April 9, 2026

Delicious homemade Strawberry Rhubarb Pie with fresh ingredients and flaky crust.

Strawberry Rhubarb Pie with Streusel Crumb Topping

Nothing quite captures the essence of summertime like a slice of homemade Strawberry Rhubarb Pie with a crumbly streusel topping. This delightful dessert combines the tartness of fresh rhubarb with the sweetness of strawberries, creating a flavor profile that sings with every bite. Growing up, my grandmother made a similar pie every summer, filling our home with a heavenly aroma that still evokes delightful memories. The perfect blend of sweet and tart makes this pie a beloved favorite at family gatherings and holiday celebrations.

Why You’ll Love This Dish

There’s something magical about the balance of flavors in Strawberry Rhubarb Pie. The pairing of strawberries and rhubarb not only brings vibrant colors to your table but also offers a unique taste experience. When you bake this pie, you’re welcoming warmth into your kitchen — both from the oven and from the smiles it brings to the faces of your loved ones.

“The perfect slice of summer! The strawberry-rhubarb combination is unbeatable, and that crumbly topping is heaven!” — A satisfied pie enthusiast.

This recipe is particularly appealing for several reasons: it’s quick to prepare, budget-friendly, and a surefire way to impress guests. Plus, it’s an ideal choice for a weeknight dessert or a showstopper at your next brunch!

How to Make Strawberry Rhubarb Pie with Streusel Crumb Topping

Making a Strawberry Rhubarb Pie with Streusel Crumb Topping is a straightforward process. Here’s what to expect:

Create a buttery pie crust.
Assemble the luscious fruit filling.
Prepare a sweet and crunchy streusel topping.
Bake until golden and bubbling.

With just a little prep, you’ll soon have a piping-hot pie on the table.

Ingredients

Here’s what you’ll need to gather before getting started:

Pie Crust:

1/2 cup chilled unsalted butter, cut into small cubes
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4-6 tablespoons chilled water

Streusel Crumb Topping:

1 ¼ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup unsalted butter, cut into cubes

Pie Filling:

3 cups sliced rhubarb (1/4 to 1/2-inch pieces)
2 ½ cups chopped strawberries
1/3 cup granulated sugar
1/3 cup packed brown sugar
3 ½ tablespoons cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

Feel free to substitute fresh rhubarb with frozen if that’s what you have on hand!

Step-by-Step Instructions

Now, let’s dive into the preparation:

Make the Pie Crust

In a medium bowl, combine flour and salt. Add the chilled butter.
Use a pastry blender to cut the butter into the flour until it resembles coarse crumbs.
Gradually add chilled water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.

Prepare the Streusel Topping

In another bowl, whisk together flour, granulated sugar, and brown sugar.
Cut in the butter with a pastry blender until the mixture is crumbly. Set aside.

Make the Pie Filling

In a large bowl, mix sliced rhubarb, chopped strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Set aside.

Assemble the Pie

Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie plate. Trim any excess, fluting or crimping the edges as desired.
Spoon the fruit filling into the pie crust, spreading it evenly.
Sprinkle the streusel topping evenly over the fruit.

Bake the Pie

Place the pie on a rimmed baking sheet to catch any drips.
Bake for 50-55 minutes, or until the filling is bubbling and the topping is golden brown. If it browns too quickly, cover loosely with aluminum foil.
Allow the pie to cool completely on a wire rack before slicing.

Best Ways to Enjoy It

Strawberry Rhubarb Pie is a treat on its own but can be elevated by serving it warm with a scoop of vanilla ice cream or fresh whipped cream on top. For a brunch gathering, consider pairing it with a refreshing fruit salad or a light tart yogurt, both of which complement the flavors beautifully.

Storage and Reheating Tips

To keep your leftover pie fresh, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. For longer storage, consider freezing individual slices in airtight containers. When ready to enjoy again, simply reheat slices in the oven at 350°F (175°C) until warm, or enjoy it cold straight from the fridge.

Helpful Cooking Tips

For a flaky pie crust, ensure all your ingredients are cold.
Allow the pie to cool completely before slicing to prevent the filling from running.
If your pie crust edges start browning too fast, cover them with foil for the last part of baking.

Creative Twists

Experimenting with flavors can add a new life to this classic pie. Try swapping in different fruits, like raspberries or peaches, to see how they change the flavor profile. For a more indulgent twist, add chocolate chips to the streusel topping for a delightful surprise!

Frequently Asked Questions

1. How long does this pie take to make?

The preparation and baking time come to about 2.5 to 3 hours, keeping in mind that the crust needs to chill for at least 2 hours.

2. Can I use frozen rhubarb and strawberries?

Yes! Frozen fruits will work, but be sure to thaw and drain any excess moisture before mixing with the sugar.

3. How do I know when the pie is done?

Your pie is ready when the filling is bubbling and the topping is a golden brown. It’s important to let it cool before slicing for the best texture.

Whether you’re a pie novice or a seasoned baker, this Strawberry Rhubarb Pie with Streusel Crumb Topping is sure to delight your taste buds and make your kitchen smell divine. Happy baking!