Strawberry Rhubarb Crumble Pie

Enjoy the perfect mix of sweet and tart with this Strawberry Rhubarb Crumble Pie. Juicy strawberries and tangy rhubarb come together under a crumbly oat topping for a delicious, easy dessert perfect with a scoop of vanilla ice cream!

Fresh strawberries and rhubarb nestled beneath a buttery golden oat crumble topping is what I call a dessert. Sweet and slightly tart, each bite offers a perfect balance of textures and tastes. Whether savoring this easy strawberry rhubarb pie with a scoop of vanilla ice cream or enjoying it on its own, this strawberry rhubarb pie with crumble topping is a heartwarming treat that brings the essence of early summer to your table.

I have a few strawberry rhubarb recipes on the blog because I love this combination so much. Strawberry Rhubarb Overnight Oats is my favorite breakfast recipe this time of year. A treat to wake up to in the morning. Other desserts include a delicious gluten-free Strawberry Rhubarb Crisp or if you feel creative you can add some rhubarb to this recipe for Strawberry Crumble Bars.

ingredients You’ll need

For the filling

• Rhubarb – fresh or frozen works but fresh is always better. If you can find the thinner redder rhubarb stalks go with those ones. Greener stalks are fine too but they will be a little tougher and a little tangier. Look for firm stalks that have been freshly cut. When you break them in half they should still be a little juicy.
• Strawberries – again fresh is best but frozen strawberries work just as well. slice them or quarter the larger berries so that they are bite-sized pieces. This pie is an excellent way to use up those berries that are starting to show their age in the fridge.
• Sugar – white sugar for the filling adds some sweetness and also create a syrupy texture from the berry juice when baked.
• Cornstarch – used to thicken the filling so it is not watery.
• Cardamom – Sure cinnamon is the typical spice for most pies but cardamom offers a subtle citrusy note that complements the strawberries and rhubarb so much better. But if you don’t have any you can leave it out or swap it for cinnamon just as well.
• Lemon juice – used to add flavor and add a touch of acidity to the pie.
• Vanilla – Because isn’t vanilla in almost everything pie related? Delish!
• Pie Pastry – homemade or frozen from the store works just as well. But my grandma’s pastry recipe is easy to make and so worth it! You only need enough for the pie base.
• Egg – used to give a nice golden glaze to the pie crust.

for the crumb topping

• Rolled Oats – I like to use the flat larger rolled oat flakes vs quick oats because for a crumb topping they give a heartier texture with a little chew that I prefer.
• All-Purpose Flour – Helps to bind the oats, butter and spices together to form the crumble.
• Brown Sugar – Sweetens the crumble and adds some crunchiness.
• Butter – The core of what makes a crumble a crumble. The fat from the butter, combined with the sugar, gives the oats and flour their crumbly texture.
• Salt – A flavor enhancer for almost everything we eat.

What is Cardamom?

Cardamom comes from the seeds of the plants from the ginger family. This spice is often used in Indonesian, Indian and Middle Eastern foods and typically, the pods are ground.

It is hard to describe how cardamom tastes because it has many layers. Some describe it as floral and citrusy but it also has some sweet and peppery notes.

How to Make Strawberry Rhubarb Crumble Pie

1. Wash and chop the rhubarb into 1/2-inch slices and slice or quarter the washed strawberries into bite-sized pieces with the hull removed.
2. Preheat your oven to 400°F. Roll the pie dough to a 1/4″ thickness and transfer to a 9″ pie plate and trim or flute the edges.
3. Whisk the egg in a small bowl and use a basting brush to baste the edges of the pie crust with the egg mixture.

4. Add pastry beads to the bottom of the pie shell to weigh it down while par-baking so that the pastry is less likely to rise and shrink. Par-bake the pie crust for 10 minutes. Remove from the oven and remove the pie beads once they are cooled. If you don’t have pastry beads dried beans, rice or lentils all work well. The goal is to have something that holds a little weight to hold the bottom of the pie crust down while blind or par-baking to prevent the pie crust from shrinking or losing it’s shape. Par-bake the pie crust for 10 minutes. Remove from the oven and remove the pie beads once they are cooled.
5. Place the sliced strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, cardamom and vanilla in a large bowl. Mix until the berries and rhubarb are well coated.

6. Add the oats, brown sugar, flour, and salt in a separate bowl. Mix to combine.
7. Then add the old unsalted butter cut up into chunks. Using a pastry cutter or your hands work the butter into the dry oat mixture to form a coarse crumb. Set aside.
8. Add the rhubarb mixture to the pie shell, ensuring the filling is even throughout.
9. Top with the oatmeal crumble mixture to cover the berry and rhubarb mixture as best as possible.

10. Place the pie on a baking sheet and bake in the oven for 45-50 minutes or until the crumble turns golden brown and the filling is bubbling along the edges of the pie. The baking sheet will protect your oven from any filling bubbling over for easy cleanup.
11. Let the pie cool completely before serving. Any earlier and the hot filling will make this pie difficult to serve. The cornstarch needs time to cool and thicken so let this pie rest and cool completely before serving is essential.

Once the strawberry rhubarb pie with crumb topping is cooled completely you can serve it by the slice alone or with a scoop of ice cream or yogurt. Maybe even a drizzle of honey or maple syrup.

Storage and Freezing

Store any uneaten pie in a pie container that tightly seals or wrap the pie it tightly with plastic wrap and store at room temperature for up to 2 days.

If you wish to freeze the pie you can do so before it is baked or after. To do so wrap the pie tightly in plastic wrap and I like to add another layer of foil and keep in the freezer for up to 3 months.

The pie can be baked from frozen adding additional 10 minutes to the cook time or thawed on the counter if already baked. If you like your pie warmed up just pop it into the microwave for about 20-30 seconds.