Strawberry Rhubarb Pie with Streusel Crumb Topping

Tangy rhubarb and sweet strawberries come together in perfect harmony in this Strawberry Rhubarb Pie with Streusel Crumb Topping. It’s a delightful twist on the traditional fruit pie, topped with a buttery, crunchy streusel that adds irresistible texture. Whether you’re celebrating summer or just craving a homemade dessert bursting with flavor, this pie is a showstopper. The vibrant filling, flaky crust, and golden topping make it perfect for backyard gatherings, holidays, or casual family dinners. Serve it warm with a scoop of vanilla ice cream, and watch it disappear slice by slice!

Ingredients

For the Filling:

• 2 ½ cups fresh strawberries, hulled and sliced
• 2 ½ cups fresh rhubarb, chopped
• 1 cup granulated sugar
• ¼ cup cornstarch
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt
• 1 unbaked 9-inch pie crust

For the Streusel Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅓ cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, cinnamon, and salt. Mix well.
3. Pour the fruit mixture into the unbaked pie crust, spreading it evenly.
4. In another bowl, mix flour, brown sugar, and cinnamon. Add cold butter and cut in using a pastry cutter or fork until crumbly.
5. Sprinkle the streusel topping evenly over the fruit filling.
6. Place the pie on a baking sheet to catch drips and bake for 20 minutes.
7. Reduce heat to 350°F (175°C) and bake another 35–40 minutes until bubbly and golden.
8. Let cool for at least 2 hours to set the filling before slicing.

Tips

• Use fresh rhubarb for the best texture; frozen rhubarb can release extra liquid—drain it well.
• For a thicker filling, let the mixed fruit sit for 15 minutes before adding to the crust.
• Use a pie shield or foil to prevent the edges from overbrowning.
• Cool completely before slicing to avoid a runny pie.

Variations & Substitutions

• Gluten-free: Use a gluten-free pie crust and oat or almond flour for the topping.
• More berries: Add raspberries or blueberries to complement the strawberry flavor.
• Citrusy twist: Add 1 teaspoon lemon zest to the filling for brightness.
• Crustless version: Bake the fruit with streusel in a baking dish for a rustic crisp.

Serving Suggestions

• Best served warm with vanilla ice cream or whipped cream
• Add a drizzle of white chocolate or caramel for an elegant touch
• Pair with hot tea or iced coffee for a summer dessert moment
• Slice and serve with fresh mint leaves for garnish

Why You Will Love This Recipe

• Can be made ahead and served chilled or warm
• The sweet-tart flavor combination is perfectly balanced
• The streusel topping adds buttery crunch and texture
• Beautiful to look at and even better to eat
• Perfect for summer gatherings or family dinners