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Strawberry Rhubarb Pie

Strawberry Rhubarb Crumble Pie

Recipe adapted from Bon Appétit June 1989

Course Dessert
Cuisine American
Keyword strawberry rhubarb crumble pie
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Amanda


  • 2/3 cup old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed golden brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons chilled unsalted butter cut into small pieces
  • 1 pound rhubarb sliced into ½ inch pieces
  • 1 basket of strawberries hulled and sliced into uniform pieces
  • juice of half of a lemon
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 pie crust baked at 350 degrees for 20 minutes until golden


  1. Preheat oven temperature to 350°F. Combine oats, flour, sugar, and cinnamon in a bowl. Add butter and squish with hands until butter is fully incorporated and mixture is uniformly crumbly. Transfer mixture to medium bowl.

  2. Mix rhubarb, strawberries, sugar, cornstarch, and lemon juice in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 5 minutes.  Strain fruit with a strainer and save the syrup for a cocktail or two.

  3. Pour filling into baked crust. Cover with topping. Bake about 20 minutes--check on crust, and cover with foil if browning too quickly. Cool on rack. Serve warm or at room temperature.