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Strawberry/Rhubarb Crumb Pie

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings


  • Dough for single-crust pie
  • 1 large egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
  • 1 pint fresh strawberries, halved
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter, cubed


  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  • Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece: 468 calories, 20g fat (10g saturated fat), 62mg cholesterol, 232mg sodium, 70g carbohydrate (42g sugars, 2g fiber), 5g protein.

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  • No_Time_To_Cook
    May 17, 2020

    Excellent! Husband says it was the best strawberry rhubarb pie he has had.

  • t
    Apr 30, 2020

    Followed the recipe exactly, but added a pinch of salt to both bowls and some cinnamon to the topping. For those who found theirs runny, make sure you bake it completely. If your pie hasn't bubbled up and dripped on the oven floor, it isn't done.

  • Amy
    Apr 13, 2020

    Excellent, Awesome, Fantastic! I used frozen rhubarb and followed the recipe exactly. I did refrigerate the pie after totally set up beautifully. My guests (very sheepishly, as they didn't want to seem like hogs) asked for seconds. They said it was the best they'd ever had. Needless to say, there were no left-overs...darn it!

  • homemadewithlove
    May 12, 2019

    Very Good! I used 2 c. fresh cut rhubarb as I cut mine smaller, and an extra cup strawberries (quartered mine) and followed recipe, let it set and chill several hours and it was wonderful. I even used gluten free flour and still had great results. Definitely would not use frozen rhubarb. Would be great in square dish without a crust.

  • oldmama
    May 12, 2018

    I’ve made this pie at least 4 times and I love it. It always seems to turn out with the perfect amount of moisture/thickness. It tastes great and I don’t even have to make a crust. Great for a beginning pie maker.

  • Diana
    Apr 10, 2017

    I also wish that I had read the reviews. Pie looked beautiful but when sliced open reviled strawberry rhubarb soup. Flavor was good but the crust became soggy as the pie cooled. Very disappointed, as this is now destined to become raccoon food out in the brambles. Waste of time and cost of ingredients.

  • muffbear74
    Aug 2, 2016

    Took this to a picnic last weekend and everyone loved it!

  • Brendadeane
    Jul 18, 2016

    This pie was excellent! After reading the reviews, I did make a few changes. I cut the sugar to 3/4 cup and added 2 tsp. of cornstarch and 1 Tblsp. of lemon juice. I baked for 53 minutes. The pie was perfect; not too sweet or too tart! I I refrigerated after cooled and did not experience a problem with being too wet.

  • dactyll
    Jun 24, 2016

    I made this pie following the recipe with no changes and it was excellent. You need to let it set up in the fridge before serving otherwise like some folks said, it will get soupy. It's FANTASTIC!!! I have no intentions to add cornstarch or flour. Love the recipe as is!

  • Strawberryga
    Jun 6, 2016

    This pie was ridiculously wet, I could pour liquid out then after letting it sit it was still floating. I even added the cornstarch as other people reccomended. I don't know what I did wrong but two years I've made this , the wetness was embarrassing and a waste of ingredients.