Strawberry Rhubarb Pie with Crumb Topping

Molly

Strawberry Rhubarb Pie with Crumb Topping

A sweet and tart fruit pie made with strawberries and rhubarb baked in a flaky crust with buttery crumb topping.

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Prep Time 25

Cook Time 55

Total Time 1 20

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

1 pie crust (9-inch)

Fruit Filling

3 cups rhubarb chopped
2½ cups strawberries sliced
1 cup sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

Crumb Topping

¾ cup all-purpose flour
½ cup brown sugar
½ cup butter
½ teaspoon cinnamon

A typical strawberry rhubarb pie filling uses a balance of strawberries and rhubarb so the sweetness offsets rhubarb’s natural tartness.

Method

Preheat oven to 375°F (190°C).
Place pie crust in pie dish.
Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla.
Pour filling into crust.
Combine flour, sugar, butter, and cinnamon for crumb topping.
Sprinkle topping over pie.
Bake 50–55 minutes until topping is golden.
Cool before slicing.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 220mgPotassium: 260mgFiber: 3gSugar: 35gVitamin A: 420IUVitamin C: 28mgCalcium: 70mgIron: 1.8mg

Notes

For the best flavor, use fresh rhubarb during spring and early summer.

Allow the pie to cool completely before slicing so the filling sets properly.

Serve warm with vanilla ice cream for the ultimate dessert.

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