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Strawberry Rhubarb Crumb Pie

Strawberry Rhubarb Crumb Pie

Strawberry Rhubarb Crumb Pie

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour
  • icons/brand/silverware copy Created with Sketch. Yield: 8 servings

Who can resist this summer classic? Sweet strawberries combine with tart rhubarb in a pie with a crunchy crumb top.


  • 2 c. fresh strawberries, sliced
  • 1 c. brown sugar
  • 1 prepared pie crust, unbaked
  • 3 tbsp. all-purpose flour
  • ½ tsp. Pure Almond Extract
  • 6 tbsp. butter OR margarine
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Nutmeg
  • 2 c. fresh rhubarb, sliced 1/2-inch thick
  • 1 c. all-purpose flour
  • ½ c. sugar


  1. Preheat oven to 375F.
  2. Gently combine strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and almond extract.
  3. Spoon mixture into pie crust. Set aside.
  4. Mix brown sugar, 1 cup flour, cinnamon and nutmeg in medium bowl.
  5. Cut in butter until mixture resembles coarse meal.
  6. Sprinkle over fruit pie; pat down topping gently with hands.
  7. Place pie on baking sheet; bake for 30 to 35 minutes. Cool.
  8. Serve with whipped cream or ice cream, if desired.
  9. Store leftovers in refrigerator.