Humble Strawberry Rhubarb Crumble Pie

"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."
photo by CoffeeB photo by CoffeeB
photo by CoffeeB
Ready In:
2hrs 18mins
1 pie




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

Questions & Replies

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  1. Canadian WesternGirl
    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 :)
  2. CoffeeB
    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!~
  3. Annacia
    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.
  4. Cherie Smith
    So easy to put together! I used only 1 cup of sugar because the strawberries sweeten it too. I did add a dash of cinnamon to my crumb topping. The pies are beautiful, tasty, and delicious! So glad I tried this recipe! Thanks!


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