Back to Strawberry/Rhubarb Crumb Pie

Print Options


Card Sizes

Strawberry/Rhubarb Crumb Pie Recipe

Strawberry/Rhubarb Crumb Pie Recipe

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. YIELD:8 servings


  • 1 large egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound rhubarb rib, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
  • 1 pint fresh strawberries, halved
  • 1 unbaked pie shell (9 inches)
  • 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


  • 1. In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
  • 2. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  • 3. Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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.

Nutritional Facts

1 piece: 468 calories, 20g fat (10g saturated fat), 62mg cholesterol, 232mg sodium, 70g carbohydrate (42g sugars, 2g fiber), 5g protein.

Reviews for Strawberry/Rhubarb Crumb Pie

Sort By :

Average Rating
Diana User ID: 9137373 264518
Reviewed 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 User ID: 209131 252134
Reviewed Aug. 2, 2016

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

Brendadeane User ID: 8197103 250578
Reviewed 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 User ID: 8883215 249750
Reviewed 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 User ID: 8875684 249126
Reviewed 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."

[email protected] User ID: 90483 247423
Reviewed Apr. 24, 2016

"This was SO delicious!! This will be my 'go to' for a rhubarb recipe! It was a little runny but we didn't care since it was so tasty but maybe I'll try a little cornstarch next time or maybe a little more flour? Either way you can't go wrong with the taste! Loved it!!!"

murrworm88 User ID: 1697209 229636
Reviewed Jul. 16, 2015

"Made per the recipe and I wish I had read the reviews first. This does need some cornstarch. I will add it next time as I will definitely be making this again!"

Fishengirl1 User ID: 6096754 228675
Reviewed Jun. 28, 2015

"Very soupy. Need to put some cornstarch in it the next time."

niksters1717 User ID: 7678476 228646
Reviewed Jun. 28, 2015

"Made it with cornstarch in the filling and loved it!!!"

MizUnikorn User ID: 6372836 228642
Reviewed Jun. 28, 2015

"I'm definitely going to make this again only with a little cornstarch in the filling to thicken it up a bit. It was pretty runny and made the crust a bit soggy but overall pretty good."

jshearer User ID: 403534 228072
Reviewed Jun. 16, 2015

"The pie was very good, but mine was very tart. I used 3/4 cup sugar in the filling and added 2 teasp corn starch, based on other reviews. I used approximately 4 cups strawberries and a little more than 3/4 pound rhubarb. Maybe it was more tart because I used fresh rhubarb. For the topping, I used 1/2 cup oats, 1/4 cup brown sugar, 1/4 cup flour, 2 T melted light butter, plus a little water, and then dropped pieces on top of the filling. I used a deep dish pie plate and didn't have any dripping problems. The recipe cooking time was perfect (I did use a pie guard for the crust). I might increase the sugar to 1 cup next time, or just make sure I serve it with plenty of Cool Whip to cut the sourness. It also would be good as a crisp, with more topping and no pie crust."

LoriFV User ID: 358511 227692
Reviewed Jun. 9, 2015

"This is one of the best pies I have ever made. Just the right balance of sweet with the strawberries and the tart of rhubarb."

[email protected] User ID: 3492314 226973
Reviewed May. 26, 2015

"a favorite at our house ... especially after I found that our local Publix store regularly stocks frozen rhubarb! (It's too hot to grow our own here.)"

knitster52 User ID: 2479711 13483
Reviewed Jul. 7, 2014

"This was the best strawberry rhubarb pie! I made it for the first time and everybody just loved it. I think I may make it without the crust as a cobbler. Any way you slice it, it is a great recipe!!!!!!!"

paulahvey User ID: 1347078 14765
Reviewed Jun. 4, 2013

"Best pie Ive ever made and tasted! I recommend this to everyone. I give it a blue ribbon!"

KelliS61 User ID: 353614 40513
Reviewed May. 24, 2013

"Wow, great pie!"

Bubbins User ID: 7268091 14106
Reviewed May. 21, 2013

"This was a great pie! My family loved it and I would make it again, with a little less sugar!"

awalker211 User ID: 6992106 201501
Reviewed Nov. 25, 2012

"Made this for Thanksgiving. My husband who dislikes rhubarb actually managed to eat the majority of this pie that night! Thank you for this wonderful and delicious recipe!"

kathydew User ID: 5244368 35153
Reviewed Nov. 22, 2012

"I followed suggestions and added a T. of cornflour since I like a thicker filling, used less sugar/half of it brown, added a dash of cinnamon, then halved the topping but added 1/2 cup walnuts. The idea for something to catch drippings really helped. I thought I'd escaped that by added a tall crust but right at the end it dripped. A bit of foil on the shelf underneath kept the drips but didn't keep the bottom from browning."

kshea User ID: 2698812 14093
Reviewed Jun. 20, 2012

"Forgot to mention, I put it in my deep dish pie pan and put a pan down lower in the oven under it. I cooked it for 53 minutes because of the extra fruit."

kshea User ID: 2698812 35025
Reviewed Jun. 20, 2012

"To finish: 3C heaping rhubarb. I added in addition to the 2T flour, 2t cornstarch and an extra 1/4c sugar. I used brown. I also added 1t. lemon juice as berries should always have lemon juice to bring out the flavor, makes a much more flavorful pie.

I also added 1/2 cinnamon to the topping. It was excellent!"

kshea User ID: 2698812 14086
Reviewed Jun. 20, 2012

"This was an excellent pie. I made a feww additions. I used one pint HEAPING strawberries, 3C HEAPING"

Jessica2783 User ID: 5112860 14764
Reviewed Jun. 27, 2011

"This was super-sweet even after cutting the white sugar down to 3/4 cup. I also needed to use a deep- dish pie shell, cut the topping in half and added 1 tsp cornstarch to the pie filling to thicken it up. After those changes, everyone loved it!"

Pamela.H User ID: 5335024 13447
Reviewed May. 29, 2011

"This pie is delicious!! I've made 4 of them now! I bake it for 10-12 minutes longer and make sure it is COMPLETELY cooled before cutting into it. This last time I made it, I added some crushed toffee baking pieces to the crumb topping which made it even more enjoyable. This is a household favorite."

Petrouchka User ID: 6000234 40511
Reviewed May. 22, 2011

"Really Delicious and quite easy to make"

Petrouchka User ID: 6000234 14085
Reviewed May. 22, 2011

"Really Delicious and quite easy to make"

hcandico User ID: 4360102 25925
Reviewed May. 20, 2011

"I made this and went exactly by the recipe...but mine didn't set up...looked runny and doughy when I cut it...any ideas? Almost like it needed to cook longer."

marp18 User ID: 967560 14763
Reviewed May. 12, 2011

"I've made this several times and it always comes out great. One of my husband's favorite pies!"

Loiscooks User ID: 3656565 34625
Reviewed Apr. 14, 2011

"I made this as a two-crust pie to avoid the extra sugar in the crumb topping. I also used 1 quart of strawberries instead of 1 pint. This pie is delicious. Will definitely make again."

amj_baker User ID: 4951572 25806
Reviewed Apr. 19, 2010

"This was very yummy and easy to make. Just make sure it's cool before you cut into it."

Loading Image