With a sweet-tart strawberry-rhubarb filling and a buttery, crumbly topping, this Strawberry Rhubarb Crumble Pie is an early summer treat.
Summertime is when we throw open our windows and step out our doors, seeking adventure on Maine’s peaks and in Maine’s waterways. It’s also when we grow things.
Our garden is just beginning to grow. It’s filled with cauliflower, Brussels sprouts, sweet peas, sugar snap peas, zucchini, romanesco, lettuce, carrots, beets, radishes, wax beans and tomatoes are in. Basil and cilantro are waiting to be planted. Summer squash and cucumbers will go in soon too. But it will be a bit before everything is ready to be harvested and eaten or put by.
In the meantime, strawberries are plentiful in stores and rhubarb is in the fields. It will be a few weeks before we can head afield to pick strawberries (hopefully!) at a pick-your-own field.
In the meantime, storebought berries are a fine accompaniment to fresh rhubarb from a colleague’s patch. And together in a pie crust with a buttery, sweet topping, it’s downright magical.
This Strawberry-Rhubarb Crumble Pie has a lovely sweet-tart flavor. Serve it fresh with whipped cream or ice cream.
How to Make Strawberry-Rhubarb Crumble Pie
Begin with a pie crust. Make your own, if you wish, or use a store-bought crust. I opt for store-bought.
Then, make your filling. sliced strawberries are combined with sugar, vanilla extract and cornstarch. The sugar will immediately begin to macerate the berries and rhubarb. The cornstarch will help the pie gel as it cooks and cools so it’s not a soupy mess.
Spread that into the pie crust.
Next comes the topping. Melted butter is stirred together with flour and brown sugar.
The mixture is then crumbled onto the pie.
Now, bake it. It bakes at a high temperature first and then finishes at a lower temperature, allowing it to cook thoroughly without burning.
Once it’s done, it needs to cool. The filling gels as it does. Leave an hour or so before you serve it.
Strawberry-Rhubarb Crumble Pie awaits. When will you make yours?
- 1 pie crust
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 cup sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- ½ tsp salt
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- Preheat the oven 400 degrees Fahrenheit.
- Arrange a bottom crust in a pie plate.
- In a large mixing bowl, stir together the rhubarb, strawberries, sugar, cornstarch, vanilla extract and salt.
- Pour the prepared rhubarb-strawberry mixture into the pie crust, spreading into an even layer.
- Melt the butter in a small saucepan set over medium heat. Remove from the burner and stir in the flour and brown sugar until well-combined. Crumble over the top of the pie, taking care to spread it as evenly as possible.
- Bake for 25 minutes. Reduce the heat to 325 degrees and bake for 30-25 minutes, until golden brown and cooked through. The pie should be bubbling in the center (and along the edges) when you remove it from the oven.
- Cool completely before slicing and serving.
This is fantastic served with fresh whipped cream. But it can also be a delight with a scoop of vanilla ice cream.