Strawberry Rhubarb Pie is a classic spring and summer dessert that perfectly balances tart and sweet flavors in every bite. The combination of juicy strawberries and tangy rhubarb tucked into a buttery, flaky crust and topped with a golden, crumbly streusel makes this pie a favorite at family gatherings, potlucks, or simply as a treat to enjoy with your favorite cup of tea or coffee. The fruit filling thickens beautifully as it bakes, while the topping provides a rich, sugary crunch that complements the soft interior.
This version keeps things traditional with a scratch-made crust and crumb topping, allowing the fresh fruit to be the star. Whether served warm with vanilla ice cream or cooled to enjoy on its own, this pie is both nostalgic and irresistible. It’s a seasonal must-bake that celebrates the flavors of the garden in the most comforting way.
Why You’ll Love This Recipe
• Sweet and tart fruit combo with a rich streusel topping
• Buttery homemade crust that holds up beautifully
• A crowd-pleasing dessert that looks as good as it tastes
Ingredients
Pie Crust
½ cup chilled unsalted butter, cut into small cubes
1½ cups all-purpose flour
½ teaspoon salt
4–6 tablespoons chilled water
Streusel Crumb Topping
1¼ cups all-purpose flour
⅓ cup granulated sugar
⅓ cup brown sugar
½ cup unsalted butter, cut into cubes
Pie Filling
3 cups sliced rhubarb (¼–½ inch thick)
2½ cups chopped strawberries
⅓ cup granulated sugar
⅓ cup packed brown sugar
3½ tablespoons cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon juice
