Strawberry Rhubarb Pie with Crumb Topping: A Cozy Treat for Every Season
As the days turn warmer and the sun casts a golden hue upon the fields, I can’t help but feel nostalgic about my childhood summers spent in my grandmother’s kitchen. The air would often be infused with the sweet and tangy scent of freshly baked strawberry rhubarb pie, a recipe passed down through generations, along with stories that warmed our hearts. This Strawberry Rhubarb Pie with Crumb Topping is my homage to those summers: comforting, fruity, and topped with a delightfully crisp crumb that adds just the right touch of sweetness. Whether it’s a cozy family gathering or a weeknight treat you crave, this easy dessert is sure to bring smiles all around. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Crowd-Pleasing Flavor: The perfect blend of tart rhubarb and sweet strawberries creates a flavor explosion that everyone will love.
- Simple Ingredients: With just a handful of simple, wholesome ingredients, you can whip up this pie with ease.
- Comforting and Cozy: Nothing says “home” quite like the scent of pie wafting from the oven; it’s the ultimate cozy treat!
- Seasonal Delight: This pie highlights the best of spring and summer produce, making it a seasonal favorite.
- Perfect for Sharing: Bring it to potluck dinners or family gatherings, and watch it disappear in no time!
What You’ll Need
Gather these simple ingredients to create your delicious Strawberry Rhubarb Pie with 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)
- 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
Let’s Make It Together
Step-by-Step Instructions
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Preheat your oven to 425°F (220°C). The warmth will draw people in like bees to honey!
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Prepare the crumb topping by combining 1 1/4 cups flour, 1/2 cup brown sugar, 1/2 cup melted butter, 1/4 teaspoon nutmeg, and 1/2 teaspoon apple cider vinegar in a bowl. Mix until crumbly and set aside.
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Make the pie filling by combining 3 cups sliced rhubarb, 3 cups quartered strawberries, 1/3 cup packed light brown sugar, 1/3 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 tablespoon orange juice, and 1/2 teaspoon vanilla in a large mixing bowl. Toss gently to coat the fruit, letting the flavors meld together as you reminisce about cozy moments in the kitchen.
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Spoon the fruit filling into the frozen pie crust, ensuring even distribution of the vibrant colors and aromas.
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Top the pie with your prepared crumb mixture, spreading it evenly over the fruit filling.
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Bake the pie in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling. Let it cool slightly — this step is crucial for those first beautiful slices!
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Delicious Variations to Try
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Berry Mix-Up: Combine strawberries with blueberries or raspberries for an exciting berry medley that adds a burst of color and flavor!
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Citrusy Twist: Add a teaspoon of lemon zest or lime juice to the fruit filling for a zesty kick that brightens up the pie!
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Nutty Addition: Stir in some chopped nuts, such as pecans or walnuts, to the crumb topping for a delightful crunch that contrasts beautifully with the tender fruit.
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Coconut Crumb Topping: Swap out half of the flour in the crumb topping for shredded coconut, creating a tropical twist that takes your pie to new heights!
Chef Emma’s Helpful Tips
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Make Ahead: You can prepare the pie filling and crumb topping the day before. Just store them in separate containers in the fridge until you’re ready to bake!
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Freeze for Later: This pie freezes beautifully! Just make sure to wrap it tightly before freezing. When you’re ready to enjoy it, bake from frozen, adding a few extra minutes to the baking time.
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Slicing Trick: To get clean slices, allow your pie to cool completely before cutting. This helps the filling set and makes serving a breeze!
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Storage Suggestions: Leftover pie can be stored in the refrigerator for up to 3 days (but trust me, it won’t last that long!).
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 320
- Carbs: 45g
- Sugar: 22g
- Fat: 14g
- Protein: 2g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can make the filling and crumb topping in advance and assemble them before baking.
Can I use different ingredients?
Absolutely! Feel free to mix in different berries or add spices like cinnamon or ginger for a personal touch.
How do I store leftovers?
Cover the pie with plastic wrap or aluminum foil and refrigerate. It will keep well for about 3 days.
How long does it last?
This pie stays fresh for about 3 days at room temperature or up to a week when refrigerated.
Wrapping It Up
This Strawberry Rhubarb Pie with Crumb Topping evokes memories of sun-soaked afternoons and shared laughter, making it the perfect centerpiece for any gathering. The delightful blend of sweet strawberries and tangy rhubarb, paired with a comforting crumb topping, results in a pie that not only tastes divine but also fills your heart with warmth. Save this Strawberry Rhubarb Pie with Crumb Topping to your dessert board so it’s ready when you desire something cozy and delicious. Happy baking!
Strawberry Rhubarb Pie with Crumb Topping
Ingredients
Crumb Topping
- 1 1/4 cups 1 1/4 cups flour
- 1/2 cup 1/2 cup brown sugar
- 1/4 tsp 1/4 tsp nutmeg
- 1/2 cup 1/2 cup melted butter 1 stick of butter
- 1/2 tsp 1/2 teaspoon apple cider vinegar
Pie Filling
- 3 cups 3 cups sliced rhubarb Cut into 1/2 inch slices
- 3 cups 3 cups quartered strawberries
- 1/3 cup 1/3 cup packed light brown sugar
- 1/3 cup 1/3 cup granulated sugar
- 1/4 cup 1/4 cup cornstarch
- 1/4 tsp 1/4 teaspoon salt
- 1 tbsp 1 tablespoon orange juice
- 1/2 tsp 1/2 teaspoon vanilla
Other
- 1 9-inch 1 9-inch frozen, deep-dish pie crust
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Prepare the crumb topping by combining flour, brown sugar, melted butter, nutmeg, and apple cider vinegar in a bowl. Mix until crumbly and set aside.
- Make the pie filling by combining sliced rhubarb, quartered strawberries, light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla in a large mixing bowl. Toss gently to coat the fruit.
- Spoon the fruit filling into the frozen pie crust.
- Top the pie with the crumb mixture, spreading it evenly.
Baking
- Bake the pie in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
- Let it cool slightly before serving.
Serving
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
