Rhubarb Strawberry Pie Recipe

 Make a Strawberry Rhubarb
Crumble Top Pie

This  Easy Crumble Top Rhubarb Strawberry Pie Recipe makes a delicious pie using fresh or frozen rhubarb and strawberries and a single crust pastry pie shell.

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I used a package of store-purchased pie shells (pastry crusts) to make this rhubarb pie.

Rhubarb Strawberry Crumble Top Pie Recipe

Looking for a dessert recipe idea with rhubarb and strawberries together? You have just found a great one!

Rhubarb and strawberries - a  winning combination!

I made it today, and it is a big hit!

... You may want to make two pies, because one pie will not last long!


Note - If you are using frozen rhubarb, defrost it in a sieve over a bowl, and discard the extra liquid.

1 prepared 9" pastry pie shell, unbaked (purchased or home-made)
2 1/2 cups fresh or frozen rhubarb
2 cups sliced, fresh or frozen strawberries
1 1/2 cups granulated sugar
1/3 cup plus 1/2 cup all-purpose flour
1 cup sour cream
1/2 cup brown sugar
1/4 cup butter, or margarine

Strawberries and Rhubarb Crumble Top Pie Recipe Single Pastry Crust PieRhubarb Strawberry Crumble Top Pie


Place the chopped rhubarb, and the sliced strawberries in the bottom of the prepared pie shell.

In a bowl, mix the sugar, the 1/3 cup flour, and the sour cream.

Pour the above mixture over the rhubarb and strawberries in the pie shell.

Combine the 1/2 cup flour, the brown sugar, and the butter and mix till it resembles coarse crumbs.

Sprinkle the crumb mixture over top of the pie filling.

Bake at 450° F for 15 minutes, and then decrease temperature to 350° F, and bake for another 35 - 45 minutes, or until fruit is tender.

Serve warm or cold with ice cream or whipped cream, or serve plain.

Enjoy this homemade rhubarb pie!

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