Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe

I can’t wait to share my Strawberry Rhubarb Pie because among Pies With Crumb Topping it combines a bright, tangy filling with a buttery sweet crumble that’s unbelievably easy and ideal for Easter desserts.

I love how chopped rhubarb tangs against hulled and sliced strawberries in this pie, it somehow tastes both bright and nostalgic. I usually skip the top crust and call it one of my favorite Pies With No Top Crust experiments, because the crumb becomes the star.

People ask if it’s a crisp or a pie, and I shrug, that debate is why I adore these Crumb Pie Topping Recipes so much. It’s sweet, a little tart, and weirdly simple to make, you’ll want to test it at every spring gathering.

Try it, you wont regret it.

Ingredients

• Tart stalks full of fiber and vitamin K, gives the pie a bright sour punch.
• Sweet, juicy and rich in vitamin C plus antioxidants, balance rhubarb with fresh flavor.
• Thickens the juices without changing taste, mostly carbs, keeps slices from running.
• Tiny splash brightens flavors, adds acidity and vitamin C, wakes up the filling.
• Caramel notes and moisture, slightly less sweet than white sugar, helps crumbs brown.
• Chewy texture, adds fiber and heft to crumb topping, makes it feel rustic.
• Fat gives richness, helps crumbs crisp and filling silkier, mostly saturated fats though.

Ingredient Quantities

• 3 cups chopped rhubarb (about 12 ounces)
• 2 cups hulled and sliced strawberries (about 12 ounces)
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• For the crumb topping: 1 cup all purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1 teaspoon vanilla extract

How to Make this

1. Preheat oven to 375°F (190°C) and grease a 9 inch pie dish or line it with parchment so cleanup is easier.

2. Chop about 3 cups rhubarb into 1/2 inch pieces and hull and slice 2 cups strawberries, put both in a large bowl.

3. Add 1 cup granulated sugar, 1/3 cup cornstarch, 1 tablespoon fresh lemon juice and 1/4 teaspoon salt to the fruit, toss until everything is evenly coated and let sit about 10 minutes so the sugar starts to draw out the juices.

4. If you prefer a firmer filling, cook the fruit mixture in a saucepan over medium heat for 2 to 4 minutes until it thickens and bubbles, then cool slightly before filling the pie dish.

5. Pour the fruit into the prepared pie dish and dot the top with the 2 tablespoons unsalted butter cut into small pieces.

6. Make the crumb topping by mixing 1 cup all purpose flour, 1/2 cup old fashioned oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl. Add 6 tablespoons cold unsalted butter cut into small cubes and 1 teaspoon vanilla extract and work the butter in with a pastry cutter, two forks or your fingers until the mixture looks like coarse crumbs with some pea sized pieces. Tip: keep the butter very cold or grate it on a box grater for easier crumbs.

7. Sprinkle the crumb topping evenly over the fruit, pressing down lightly in spots so some crumbs stick but leaving other bits loose for extra crunch.

8. Put the pie on a baking sheet to catch any drips and bake in the preheated oven about 40 to 50 minutes until the filling is bubbling and the topping is golden brown. If the top browns too fast, tent the pie loosely with foil.

9. Let the pie cool at least 2 hours so the filling sets properly before slicing. You can speed this up by chilling it in the fridge after it reaches room temp.

10. Serve warm or at room temperature with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 3 days.

Equipment Needed

1. 9 inch pie dish (or pie plate) and a sheet of parchment paper for easier cleanup
2. Large mixing bowl for the rhubarb and strawberries
3. Medium bowl for the crumb topping
4. Chef’s knife and cutting board for chopping and slicing
5. Measuring cups and spoons for sugars, cornstarch, flour and spices
6. Saucepan (optional, if you want to pre-cook and thicken the filling)
7. Pastry cutter or two forks (or a box grater to grate very cold butter)
8. Wooden spoon or rubber spatula for mixing and scraping
9. Baking sheet to catch any drips while the pie bakes

FAQ

Strawberry Rhubarb Pie With Crumb Topping #SpringSweetsWeek Recipe Substitutions and Variations

• Rhubarb — swap with tart apples (Granny Smith), peeled and chopped to equal volume. Apples hold shape more, so you might drop the sugar by 1 to 2 tablespoons if you want it less sweet.
• Strawberries — use raspberries or a mixed berry combo (fresh or frozen). Frozen berries work fine, just don’t thaw them completely before mixing or the filling can get runny.
• Cornstarch — replace with arrowroot powder 1:1 for a clear glossy filling, or tapioca starch 1:1. If you only have all purpose flour, use about twice the amount and expect a slightly cloudier, less glossy result.
• Old fashioned oats in the crumb — swap for chopped toasted nuts (pecans or almonds) equal volume for crunch, or use extra flour for a finer, sandier crumb if you don’t like chew.

Pro Tips

– Taste and tweak before it goes in the oven. After the fruit has been mixed with the sugar and lemon, scoop a tiny spoonful and taste it, then add a little more sugar, honey or a pinch of salt if it needs brightening. Dont overdo sweetness, you want that rhubarb zing to come through.

– For a clearer, less gummy filling try adding 1 to 2 tablespoons quick-cooking tapioca or minute tapioca instead of using only cornstarch, it holds up better and won’t get gluey as it cools. If you do use cornstarch, mix it well with the dry sugar first so it doesnt clump.

– Make the crumb topping extra crunchy by tossing in a handful of chopped toasted nuts or seeds and pressing a few bigger clumps on top while leaving the rest loose for crispiness. Keep the butter very cold, or freeze and grate it, that makes better pea sized pieces and a flakier texture.

– Let it cool long enough to set, but if you want to speed up cutting chill it in the fridge once it reaches room temp so the juices firm up. To revive leftover slices, warm them in a low oven for 8 to 12 minutes to crisp the topping again, or microwave briefly and then broil a minute for crunch.