Delicious Strawberry Rhubarb Crumble Pie Recipe

Are you craving a delicious, homemade dessert that’s both sweet and tart? Look no further than this humble strawberry rhubarb crumble pie recipe. As someone who’s always had a passion for baking, I can confidently say that this dessert is one of my favorites.

This recipe combines the sweetness of fresh strawberries with the tartness of rhubarb to create a flavor profile that will satisfy any sweet tooth. The combination of juicy strawberry and tart rhubarb is simply irresistible.

What’s more, this humble crumble pie is incredibly easy to make – even if you’re new to baking. And trust me, it’s worth the effort. Be prepared for compliments from anyone you treat to this recipe!

So why not dust off your apron and give this recipe a go? The combination of flavors and textures in this humble strawberry rhubarb crumble pie are sure to impress your family and friends alike.

Why You’ll Love This Recipe

Humble Strawberry Rhubarb Crumble Pie
Humble Strawberry Rhubarb Crumble Pie

Picture this – a crispy and buttery crust filled with sweet and tart strawberries and rhubarb, topped with a crumbly, sugary, and crispy crust. If that doesn’t make your mouth water, then maybe you haven’t tried the Humble Strawberry Rhubarb Crumble Pie recipe yet.

What I love about this recipe is its perfect balance of flavors – the sweet strawberries go perfectly with the tart rhubarb, while the crumble pie topping adds a satisfying crunch. This humble pie recipe is the epitome of comfort food that’s perfect for any occasion. Be it a cozy family dinner or a festive gathering, this pie will be the centerpiece of your dessert table.

Moreover, the ingredients list for this recipe is simple, which means most of it can already be found in your pantry. And even if you don’t have all the ingredients on hand, there are plenty of variations to try depending on what’s available.

Whether you’re an experienced baker or just starting out, this humble strawberry rhubarb crumble pie recipe is straightforward and accessible for everyone. The dry tapioca in the filling ensures that the pie doesn’t turn out too runny or dry. And with tips and tricks for perfect results, you can be sure to impress even the toughest critic.

In short, if you’re looking for a delicious dessert that’s simple to make and bursting with flavor, look no further than this humble strawberry rhubarb crumble pie recipe. Trust me; it’ll become your go-to dessert ever!

Ingredient List

“Juicy strawberries meet tangy rhubarb in this irresistible crumble pie.”

Let’s gather what we need

For the pie crust:
– 1 9-inch unbaked pie crust (homemade or store-bought)

For the filling:
– 4 cups rhubarb, sliced 1/4 inch thick
– 2 cups hulled and halved strawberries
– 3/4 cups granulated sugar
– 1/4 cup dry tapioca
– 2 tablespoons all-purpose flour
– Pinch of salt

For the crumb topping:
– 1/2 cup all-purpose flour
– 1/2 cup old-fashioned oats
– 1/2 cup packed light brown sugar
– 1/4 teaspoon salt
– Zest of one orange
– 6 tablespoons unsalted butter, chilled and cut into small pieces

Now that we have everything listed out, let’s get started on this humble strawberry rhubarb crumble pie recipe!

The Recipe How-To

“Serve up a slice of summer with this Humble Strawberry Rhubarb Crumble Pie.”

Now, it’s time for the part that we’ve been waiting for. Here’s the step-by-step guide on how to create a luscious Strawberry Rhubarb Crumble Pie.

Ingredient Preparation

Before starting with the pie crust, it is best to prepare all the ingredients first. This will help you avoid any potential cooking mishaps during the process. Here are the ingredients that you’ll need to make one 9-inch pie:

  • Pie crust:

    • 1 and 1/4 cups of all-purpose flour
    • 1/2 teaspoon of salt
    • 1 teaspoon of sugar
    • 1/2 cup unsalted butter (cut into small cubes)
    • 1/4 cup of ice water
  • Filling:

    • 4 cups of rhubarb (sliced 1/4 inch thick)
    • 2 cups of strawberries (hulled and sliced in half)
    • 3/4 cup of sugar
    • Juice and zest of one orange
    • 2 tablespoons dry tapioca
    • Pinch of salt
  • Crumble topping:

    • 1 cup light brown sugar
    • 1 cup all-purpose flour
    • A pinch of salt
    • Zest from one orange
    • 1/2 cup unsalted butter at room temperature

Pie Crust Preparation

Now that we have all our ingredients ready, let’s begin by making the pie crust. You can either use a homemade or store-bought crust. But, I’d recommend using the homemade pie crust for best results.

  1. In a large bowl, whisk together flour, salt, and sugar.

  2. Add small cubes of cold unsalted butter to the mixture and cut in with a pastry cutter, fork or your hands until the mixture resembles coarse crumbs with small pieces of butter remaining.

  3. Gradually add ice water while mixing with a fork until the dough just comes together without being too wet or sticky.

  4. Divide dough into two even discs, wrap each disc in plastic wrap and chill for at least an hour.

  5. Preheat your oven to 375°F.

  6. Roll out one disc into a 12-inch round, fit into an ungreased pie dish and trim excess dough.

  7. Dock* bottom of the crust using a fork then refrigerate until ready to use.

*Docking means poking holes in the crust’s bottom several times to prevent bubbles from forming when baking.

Filling Preparation

Now that your crust is ready, you can move on to preparing your filling.

  1. Preheat your oven to 400°F.

  2. Mix together sliced rhubarb, sliced strawberries, orange zest and juice, dry tapioca and sugar in a bowl until well combined.

  3. Let sit for about 30 minutes or longer if needed in order for tapi

Substitutions and Variations

“Let the sweet aroma of baked strawberries and rhubarb fill your kitchen.”

Are you feeling adventurous enough to experiment with the ingredients of this already epic pie recipe? Go ahead and try some of these substitutions and variations and make this humble strawberry rhubarb crumble pie even more special.

If you don’t have unsalted butter on hand, you can use salted butter instead, but make sure to adjust the salt content accordingly. For a gluten-free version, skip the all-purpose flour in the filling and substitute it with oat flour or cornstarch instead. You can also use gluten-free pie crust for the crust if needed.

Don’t have tapioca? Substitute it with cornstarch or flour. Orange zest essential oil can be used if you find oranges a bit too pricey or out of season.

Try experimenting with different fruit combinations like strawberry rhubarb raspberry, which adds a hint of tartness to balance the sweet strawberries. If you’re feeling extra indulgent, add some chunks of buttery crisp apples to your filling. Alternatively, swap rhubarb for cherries, and make an irresistible cherry crumble instead.

If you don’t have a 9-inch pie dish, use an 8-inch pan instead but remember to adjust for baking time accordingly. And if making a homemade crust sounds too daunting, go for store-bought crusts – Marie Callender Strawberry Rhubarb Streusel Pie is a great store-bought option and worth trying.

The topping can be varied as well by adding oats or chopped nuts like walnuts or pecans for some crunchy texture. You can even replace brown sugar in the crumb topping with granulated sugar or maple syrup for a slightly different flavor profile.

Remember to record your changes so you can repeat them next time you’re craving something different. Be creative and enjoy experimenting with this humble yet versatile pie recipe!

Serving and Pairing

“This crumble topping takes this pie to the next level – don’t miss out!”

The humble strawberry rhubarb crumble pie is a dessert that deserves to be celebrated in style. The sweet and tangy flavors of the strawberries and rhubarb coupled with the crunch of the crumble will undoubtedly delight your taste buds, and it’s perfect for serving as a crowd-pleasing dessert after dinner or as a tasty treat to share with friends at a party.

This pie is best served warm out of the oven, allowing the aromas to waft through your home before sitting down to enjoy its unbeatable flavor. Whether you prefer it paired with a cup of coffee for a mid-morning treat, or alongside a scoop of vanilla ice cream for an indulgent dessert, it’s impossible to go wrong with this tasty treat.

If you’re feeling adventurous and want to try something new, consider pairing it with something different than usual. A tart rhubarb crisp or even an apple pie would take your humble strawberry rhubarb crumble pie game to the next level. Alternatively, if you’re looking for a gluten-free option, pair it with some fresh cherries for a palate-cleansing finish.

Regardless of how you decide to pair your humble strawberry rhubarb crumble pie, make sure to enjoy each bite and appreciate every moment of its deliciousness – because this is one dessert that’s sure to become a household favorite!

Make-Ahead, Storing and Reheating

“The perfect balance of sweet and tart – a classic flavor combination.”

Now that you’ve baked your scrumptious humble strawberry rhubarb crumble pie, you may be wondering about storing and reheating it for later enjoyment. Well, allow me to shed some light on this topic.

First things first, let’s talk about how to store your pie. If you plan on serving it within the next couple of days, it can be stored and covered at room temperature. However, if you won’t be enjoying it until later in the week, you’ll want to store it in the refrigerator. You can cover it with plastic wrap or aluminum foil to keep it fresh.

Next up is reheating your pie. This is where things can get a bit tricky, but don’t worry! I’ve got some tips for you. If you’re reheating just one slice, the best and quickest method is to use a microwave. Simply pop a slice onto a microwave-safe plate and heat for 10-20 seconds (depending on the strength of your microwave). Be careful not to overheat it, as this can cause the crust to become soggy.

If you want to reheat the entire pie, preheat your oven to 325°F (160°C) and place the pie in there for about 15-20 minutes or until hot throughout. Cover the edges of the crust with foil to prevent them from burning.

If you’re short on time and need to reheat quickly or want a quicker option than reheating in the oven, try heating up individual slices on a non-stick grill pan or frying pan on medium-high heat.

Lastly, let’s talk make-ahead options. You can definitely make this pie ahead of time! Prepare and bake as directed in the recipe instructions then allow it to cool completely. Once cooled, wrap it tightly with plastic wrap, then aluminum foil and freeze until ready to eat.

When ready to serve simply take out of the freezer, leave at room temperate for 1 hour before warming up according to directions above; In oven covered with foil for 5 minutes at 335°F (168°C) or individual pieces stovetop grilling.

Whichever option you choose– whether storing or reheating– always remember that proper care will ensure that each bite of this humble strawberry rhubarb crumble pie tastes just as delicious as the first bite did!

Tips for Perfect Results

“Top with a scoop of vanilla ice cream for the ultimate indulgence.”

Don’t overwork your dough! It’s a common mistake to keep kneading and rolling the pie dough until it gets elastic, but the truth is that every time you manipulate it, you activate the gluten in the flour and it becomes tougher. Instead, handle the dough as little as possible with cold hands or in a cold environment. This will help you achieve a crispier texture and a more tender crumb.

Another crucial tip is to sprinkle dry tapioca on top of the filling before adding the top crust. Tapioca will absorb excess liquid from the fruit and prevent the pie from getting soggy. You can substitute tapioca with cornstarch, much like Marie Callender did, but I find that tapioca gives a better consistency and doesn’t leave a starchy taste in the filling.

When baking your strawberry rhubarb crumble pie, it’s important to watch out for bubbling juices. They may look mouthwatering, but they can also burn your crust or cause the filling to overflow. Make sure you place a sheet of foil or parchment paper underneath the pie dish to catch any drips, and remove it about halfway through baking to let the bottom crust crisp up.

If your pie top starts browning too quickly, cover it with foil or use a pie shield to protect it from heat. You can even create your own shield by cutting a circle of foil larger than the pie diameter and folding it in half. Cut out the center and place it delicately on top of the pie.

Lastly, let your humble strawberry rhubarb crumble pie cool down completely before slicing into it. As tempting as eating a warm slice may be, hot pies usually fall apart because they haven’t had enough time for their flavors to meld together and their filling to set properly. Letting your pie rest will guarantee neat slices and optimal taste.

Follow these simple tips I’ve shared with you to achieve a delightful dessert that tastes like heaven in each bite!


Now that you have all the necessary information for an exceptional humble strawberry rhubarb crumble pie, let’s clear any confusion that may arise as you work through the recipe. Here are a few frequently asked questions and answers that will help you master this dessert ever.

Why is my strawberry rhubarb pie soupy?

When it comes to making a strawberry rhubarb pie, it’s important to use a thickener in the filling to avoid ending up with a watery or runny pie. Your research will reveal that the majority of recipes call for one of three types of thickeners: flour, cornstarch, or tapioca.

How do you keep a rhubarb pie from being runny?

To create a delicious pie, it’s important to handle the ingredients with care. Using chilled ingredients will help keep the dough from becoming too warm and difficult to work with. It’s also helpful to prepare the dough ahead of time and chill it before rolling it out and lining the pie pan.

Once the crust is shaped and placed in the pan, it’s best to chill it again before filling it with fruit. This helps the crust maintain its shape and prevents it from shrinking too much during baking. After the pie is assembled, it should be chilled once more to set the filling and ensure a clean cut when serving.

For the filling, it’s important to macerate the fruit ahead of time to help draw out excess moisture. This will prevent the filling from becoming too watery and runny. When adding the thickener, make sure to do so after draining the fruit to avoid clumping and ensure even distribution.

Once the pie is baked, resist the temptation to cut into it right away. Allowing the pie to cool first will let the filling set and make for a neater slice.

Does Marie Callender’s make rhubarb pie?

The delectable combination of sweet strawberries and tangy rhubarb creates a timeless dessert in the form of the Marie Callender’s® Strawberry Rhubarb Streusel Pie, encased in a homemade, flaky crust. Perfect for unwinding after a tiring day, this pie is sure to satisfy your sweet cravings.

What is rhubarb crumble made of?

Firstly, start by preparing the rhubarb. Thoroughly wash it and remove any tough ends before cutting it into manageable 4cm pieces. Next, evenly distribute the rhubarb into a suitable dish for baking, such as a pie dish or baking dish. Sprinkle half of the required sugar over the rhubarb, ensuring it covers as much surface area as possible.

To create the crumbly topping, combine the butter and flour together in a bowl. Mix until they resemble large breadcrumbs, then proceed to include the vanilla, sugar, and oats to the bowl. This should result in a lumpy, crumbly mixture that will add a satisfying texture to your dish.

Bottom Line

In conclusion, this humble strawberry rhubarb crumble pie recipe is one of the best out there! With a sweet filling of strawberries and tart rhubarb topped with a buttery, crunchy crumble, this dessert is sure to steal the show. Whether you’re looking for something to bring to a potluck or just want to impress your family and friends, this pie is a great option.

The ingredient list may seem long, but don’t let that deter you. The recipe instructions are straightforward and easy to follow. Plus, there are plenty of substitution options for those with dietary restrictions or preferences.

Once you’ve baked your pie to perfection, consider pairing it with a scoop of vanilla ice cream or whipped cream to really take it up a notch. And if you have any leftovers (which I doubt), they store well in the fridge for several days.

So go ahead, channel your inner Marie Callender or Hannah Humble and treat yourself with this delicious strawberry rhubarb crumble pie recipe. You won’t regret it!

Humble Strawberry Rhubarb Crumble Pie

Humble Strawberry Rhubarb Crumble Pie Recipe

Found in Woman's Day magazine March 2008. I am waiting for some great fresh rhubarb to hit our farmer's market and then this recipe will be made! I like the idea that it is a pie and not just a basic crumble - so it should hold up better when serving.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Berries, Dessert, Fruit, Low Protein, Spring, Strawberry
Prep Time: 30 minutes
Cook Time: 1 hour 48 minutes
Servings: 1 pie
Calories: 561.4kcal



  • 1 (9 inch) unbaked pie crusts (homemade or store bought)


  • 4 cups rhubarb, sliced 1/4 inch thick
  • 4 cups strawberries, each cut in half
  • 1 tablespoon orange zest, grated
  • 1 1/2 cups sugar
  • 1/2 cup dry tapioca


  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/8 teaspoon salt
  • 8 tablespoons unsalted butter, softened (1 stick)
  • 1/3 cup sliced almonds


  • Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
  • Prepare pie crust and place in a 9-inch pie plate.
  • Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
  • Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
  • Spoon filling into pie shell and sprinkle evenly with topping.
  • Place pie on lined baking sheet and bake 15 minutes.
  • Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
  • Let cool on a wire rack for at least 20 minutes before serving.
  • Optional: you can top each slice with vanilla ice cream before serving.

Your Own Notes


Serving: 252g | Calories: 561.4kcal | Carbohydrates: 90.6g | Protein: 5g | Fat: 21.4g | Saturated Fat: 9.4g | Cholesterol: 30.5mg | Sodium: 163.8mg | Fiber: 4.4g | Sugar: 55.3g

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