Go Back

Strawberry Rhubarb Pie

A classic dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb, creating a flavor combination that is simply irresistible.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pie crust homemade or store-bought
For the crumb topping
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Mix well and let sit for about 15 minutes.
Assembly
  1. Pour the fruit mixture into the prepared pie crust.
  2. In another bowl, combine flour, brown sugar, butter, and cinnamon until crumbly.
  3. Sprinkle the crumb topping over the fruit mixture.
Baking
  1. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 25-30 minutes until the filling is bubbling and the topping is golden brown.
  2. Allow to cool before serving.

Notes

Best served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Store in the refrigerator for up to five days or freeze before or after baking.