Sweet Strawberry Rhubarb Crumble Pie for a Cozy Night In

A delightful Strawberry Rhubarb Crumble Pie that combines sweet strawberries with tart rhubarb, perfect for summer gatherings.

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Prep Time 20

Cook Time 1

Cooling Time 2

Total Time 3 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie Crust

1 crust Single pie crust Using your favorite recipe or a store-bought one

For the Pie Filling

3 cups Rhubarb, chopped Chopped into half-inch pieces
3 cups Strawberries, chopped Chopped to match the rhubarb in size
¾-1 cup Sugar Adjust based on your preference
¼ cup Quick Cooking Tapioca Thickener to prevent runny filling

For the Crumble Topping

1 cup Flour Provides structure and crunch
½ cup Brown Sugar Adds depth and moisture
½ cup Butter, softened Binds the topping together

Equipment

9-inch pie dish
mixing bowl
pastry cutter
Oven
Wire rack

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Prepare your pie crust in a 9-inch pie dish.
Combine rhubarb, strawberries, sugar, and quick cooking tapioca in a bowl. Let rest for 5 minutes.
Mix flour, brown sugar, and softened butter until it resembles coarse crumbs.
Pour filling into the crust and sprinkle the crumble topping over it evenly.
Bake for about 1 hour until filling is bubbly and topping is golden brown.
Let cool on a wire rack for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Adjust the sugar in filling for desired sweetness and follow proper fruit prep for best results.

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