Humble Strawberry Rhubarb Crumble Pie

Total Time
2hrs 18mins
Prep 30 mins
Cook 1 hr 48 mins

Found in Woman's Day magazine March 2008. I am waiting for some great fresh rhubarb to hit our farmer's market and then this recipe will be made! I like the idea that it is a pie and not just a basic crumble - so it should hold up better when serving.

Ingredients Nutrition


  1. Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
  2. Prepare pie crust and place in a 9-inch pie plate.
  3. Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
  4. Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
  5. Spoon filling into pie shell and sprinkle evenly with topping.
  6. Place pie on lined baking sheet and bake 15 minutes.
  7. Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
  8. Let cool on a wire rack for at least 20 minutes before serving.
  9. Optional: you can top each slice with vanilla ice cream before serving.


Most Helpful

Outstanding - this is one of the tastiest pies I have ever made! I used frozen strawberries and rhubarb that I had leftover from the summer, and it turned out beautifully. I measured the 4 cups of each while they were frozen, thawed them out, and drained off the excess juice before I mixed the filling together. The crumble topping is also great - very crunchy and tasty, but not too sweet. And the almonds are a nice bonus! Enjoy everyone :)

Canadian WesternGirl November 23, 2009

Ooooohhhh. This is so good Mel. A combination of tart/sweet in a heavenly crust. I took your advice about putting in some additional cinnamon and only added 1/4 t. I think even a bit more wouldn't hurt. I did omit the orange zest, but other than that everything was perfect. A sure keeper for this time of year when everything is fresh. My strawberries were just picked and the rhubarb was only a few days old. Wonderful, Wonderful!~

CoffeeB June 25, 2009

This made a great crumble. I'm sorry Mel but I didn't use the crust and made it as a regular crumble (Saved a lot of fat, calories and time.....also, I hate messing with pie crusts, lol). I'know that it would be a really nice pie slice though thanks to the tapioca thickening the liquid to a gel consistency. I used frozen rhubarb and strawberries and added 1 tsp of cinnamon. We two simply love it and I already have "permission" to make it again soon. Total winner.

Annacia January 12, 2014

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