MUST TRY Strawberry Rhubarb Crumble Pie – BUTTERY TOPPING

Delight in the Flavors of Strawberry Rhubarb Crumble Pie

If you’re in the mood for a dessert that perfectly balances tart and sweet flavors, the MUST TRY Strawberry Rhubarb Crumble Pie with a BUTTERY TOPPING is just what you need. Imagine the delightful aroma of freshly baked pie filling your home, blending the bright notes of succulent strawberries and tangy rhubarb, all topped off with a rich, crumbly buttery crust. The contrasting textures of the velvety filling against the crisp topping will have your taste buds dancing with joy and your friends asking for seconds!

This pie is not just a treat but a celebration of seasonal fruits. Perfect for family gatherings or a cozy night in, you’ll want to make this dessert again and again.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices

Ingredients

• 1 pie crust
• 3 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup butter, softened

Step-by-Step Instructions

1. In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Add the sugar and cornstarch, mixing well until the fruit is evenly coated.
2. Carefully pour the fruit mixture into the prepared pie crust, spreading it evenly.
3. In another bowl, mix the flour, brown sugar, and softened butter together using a fork or pastry blender until crumbly and well combined.
4. Sprinkle the buttery crumble mixture evenly over the fruit in the pie crust.
5. Preheat your oven to 375°F (190°C). Bake the pie for 45 minutes, or until the topping is golden brown and the fruit bubbling.
6. Remove the pie from the oven and let it cool for at least 15 minutes before slicing and serving.

Pro Tips for Perfect Results

• Use fresh strawberries and rhubarb for the best flavor; frozen fruit can work, but may yield a watery filling.
• Let the pie cool completely to allow the filling to set, making for cleaner slices.
• Adjust the sugar based on the tartness of your rhubarb; if it’s especially tart, consider adding a bit more sugar.
• For an extra flavor boost, add a teaspoon of vanilla extract to the fruit mixture.
• If you want a flaky crust, make sure to keep your butter cold before mixing it into the topping.

Variations and Substitutions

You can switch up the fruits in this crumble pie based on what you have available. Consider using blueberries or peaches in place of strawberries for a different flavor profile. To make this recipe a bit healthier, substitute half the sugar with honey or a natural sweetener like maple syrup. You can also replace regular flour with almond flour for a gluten-free version.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the entire pie in the oven at 350°F (175°C) for about 15 minutes. Enjoy it warm with a scoop of vanilla ice cream for a delightful combination!

Frequently Asked Questions

Can I use frozen rhubarb and strawberries?
Yes, but you may need to adjust the baking time and consider draining excess liquid.

What should I serve with Strawberry Rhubarb Crumble Pie?
This pie pairs beautifully with vanilla ice cream, whipped cream, or even yogurt for a lighter option.

How do I prevent my pie crust from getting soggy?
Bake the crust for a few minutes before adding the filling (blind baking) to help seal it and prevent it from becoming soggy.

Can this pie be made ahead of time?
Absolutely! You can prepare it a day in advance; just store it covered in the fridge and reheat as needed.

Nutritional Estimate

Per serving, this Strawberry Rhubarb Crumble Pie has approximately 300 calories, 4g of protein, 15g of fat, and 40g of carbohydrates. It’s a delightful treat that offers a good blend of flavor and texture without overwhelming your dietary goals.

MUST TRY Strawberry Rhubarb Crumble Pie – BUTTERY TOPPING

Chloe

A perfectly balanced dessert featuring tart rhubarb and sweet strawberries, topped with a golden crumbly butter crust. Ideal for seasonal gatherings or cozy dinners with family, this pie offers a delightful contrast of textures and flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 220 kcal

Ingredients

  

• 1 pre-made pie crust
• 3 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup butter, softened

Instructions

 

• Combine chopped rhubarb and sliced strawberries in a large bowl
• Add sugar and cornstarch, mixing until evenly coated
• Pour fruit mixture into prepared pie crust
• In another bowl, mix flour, brown sugar, and softened butter until crumbly
• Sprinkle crumble mixture over the fruit
• Preheat oven to 375°F (190°C)
• Bake for 45 minutes until golden and bubbly
• Cool for 15+ minutes before slicing

Notes

Use fresh strawberries and rhubarb for optimal flavor; frozen may result in soggier crust
Let pie cool completely for clean slices
Adjust sugar based on rhubarb tartness
Add 1 tsp vanilla extract to fruit mixture for extra flavor
For a flakier crust, use cold butter in topping