Go Back Email Link

Strawberry Rhubarb Pie With Crumble Topping

Print Recipe Pin Recipe

Ingredients
  

  • 1 pie crust
  • 3 cups rhubarb sliced into ½-inch pieces
  • 3 cups fresh strawberries quartered
  • ⅓ cup packed light brown sugar
  • ⅓ cup raw cane sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

For the crumble topping

  • ¾ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup (½ stick) unsalted butter, melted
  • ¼ tsp sea salt

Instructions
 

  • In a large bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, and lemon juice. Let sit for 10 minutes.
  • In a separate, smaller bowl, prepare the crumb topping by whisking together flour, brown sugar,and a pinch of salt. Add melted butter and mix until crumbly.
  • Place a pie crust in the bottom of a pie pan and flute the edges.
    Drain excess liquid from the fruit mixture. Pour the fruit into the pie crust.
    Top with crumb topping, gently pressing it down.
  • Place the pie on a foil-lined baking sheet and bake at 400°F for 20 minutes.
    Reduce oven temperature to 350°F and continue baking for 25–30 minutes. Cover loosely with foil if topping darkens too much.
  • Let the pie cool for at least 3 hours on a wire rack before slicing and serving!