Strawberry Rhubarb Crumb Pie Recipe

I’m back after a short siesta that was anything but restful. Life has been busy, but full of blessings so I’ll just put a cork in it and not complain. After all, I did find the time to try out a new pie crust recipe from Cooking Light that made a tasty base for my strawberry rhubarb crumb pie. I should rename it Strawberry Rhubarb Crumb Pie Recipe with Less Guilt. 🙂

strawberry rhubarb crumb pie recipe

If you read my blurb on cranberries, you’ll gather I’m not one to enjoy anything that makes my eyes water and my lips pucker. And you may recall that it took a clean-out-the-fridge bread baking adventure to change my outlook on Wisconsin’s finest fruit. Rhubarb has a similar story. My late Gramz was quite the baker and in her youth she was in charge of baking pies for the borders every Saturday, baking a variety for the coming week. I should add that the home that housed the borders eventually became “the homestead” – the home that my Gramps moved into shortly after they married, the home where my mother grew up, and the home my grandmother lived in after Gramps passed and Alzheimer’s forced her into a safer envionment. Well, someone, at some point in time, planted rhubarb at the homestead and Gramz kept it growing throughout my youth. Strawberry rhubarb pie was her #1 favorite pie. Having passed the pie loving gene to her decendents, I had never met a pie I didn’t savor until I had a bite of Gramz’s favorite that she happened to make “low sugar.” It scarred me for decades.

Fast forward to my own homestead and two strawberry rhubarb lovers in the house (Hubby and youngest Beauty) and their never meeting a crumb topped anything they didn’t savor.  It took many trials before I perfected my strawberry rhubarb crumb pie recipe — one that I thoroughly enjoy and one my firstborn Beauty actually tried…and liked. Crumb topping in all its buttery goodness made me think twice about the crust, so I gave Cooking Light’s pie crust recipe a try and found a winner. Definitely two forks up.

strawberry rhubarb crumb pie

Hmm, crumb topping might even make cooked cranberries taste good.


Strawberry Rhubarb Crumb Pie Recipe
Serves: 6-8
Sweet strawberries with a hint of rhubarb tang get a layer of decadence with a buttery crumb topping. A beautiful presentation and delicious summer dessert!
  • 5 medium stalks rhubarb, cut into think slices
  • 1½ lbs. strawberries, sliced
  • 1⅔ Cup white sugar, divided
  • 1½ Cup all-purpose flour, divided
  • 3 Tablespoons tapioca
  • 1½ teaspoons ground nutmeg
  • ⅓ Cup butter
  • 1 unbaked 9" pie crust
  1. Preheat oven to 400F
  2. Mix 1 cup of sugar, ⅓ cup of flour, rhubarb, strawberries and nutmeg in a bowl until thoroughly combined.
  3. Let set 5 minutes.
  4. Gently stir in tapioca.
  5. Using a slotted spoon, transfer fruit mixture into unbaked pie shell.
  6. Make crumb topping by cutting ⅓ Cup butter into ½ C all-purpose flour mixed with ⅔ Cup white sugar until mixture resembles coarse crumbs.
  7. Sprinkle crumb topping evenly over the fruit filling.
  8. Transfer pie to cookie sheet to catch any spills and bake for 35 to 40 minutes, or until lightly golden brown.
  9. Cool on rack.


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