Description

Indulge in the delightful flavors of this Strawberry Rhubarb Pie with Crumb Topping. This dessert perfectly balances the sweetness of strawberries with the tangy kick of rhubarb, all crowned with a crunchy crumb topping that adds texture and richness. Whether it’s a festive holiday celebration or a cozy weeknight treat, this pie is sure to impress your family and friends. Easy to prepare with versatile ingredients—use fresh or frozen fruit—you can enjoy this classic dessert year-round. Serve it warm with a scoop of vanilla ice cream or freshly whipped cream for an irresistible finish.

Ingredients

Scale

1 1/4 cups flour
1/2 cup brown sugar
1/4 tsp nutmeg
1/2 cup melted butter
1/2 tsp apple cider vinegar
1 (9-inch) frozen deep-dish pie crust
3 cups rhubarb slices
3 cups quartered strawberries
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 tbsp orange juice
1/2 tsp vanilla extract

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Instructions

Preheat your oven to 400°F (200°C).
For the crumb topping, mix flour, brown sugar, nutmeg, and salt in a bowl. Add melted butter and vinegar; mix until crumbly.
In another bowl, combine sliced rhubarb and quartered strawberries with both sugars, cornstarch, salt, vanilla, and orange juice. Stir gently.
Pour the fruit mixture into the frozen pie crust on a baking sheet. Top generously with crumb mixture.
Bake at 400°F for 20 minutes, then reduce to 350°F and bake for an additional 25–30 minutes.
Cool on a wire rack for at least three hours before slicing.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg