There's nothing better than a big slice of homemade strawberry rhubarb crumble pie in the middle of summer! Forget about complicated lattice work (and when it's hot and the pie dough is impossible to handle? No, thank you) and instead top your strawberry rhubarb pie with this crunchy cardamom oatmeal topping. This is the perfect pie recipe for your next cookout or 4th of July celebration! After lots of testing (and pie taste testing, yum), I developed this recipe so you get clean slices every time with a set filling.
I originally made this strawberry and rhubarb pie in 2020, one of the first recipes on my blog! I've since redeveloped the recipe, so you get that perfect sweet and tart pie with some crunch from the crumble on top.
When making fruit pies, one of my biggest icks is a super runny pie (good for you maybe, not for me!) so I wanted to create another recipe (like my blueberry crumb pie) where you get firm pie slices. I increased the amount of cornstarch in this pie filling and also cooked down the filling on the stove.
I also used my go-to all-butter pie crust, which uses just 4 simple ingredients. You could just use a store-bought pie dough (I won't tell on you!)
Simple & Fresh Ingredients
- Fresh Strawberries: I've only tested this recipe with fresh strawberries, not frozen!
- Rhubarb: Slice the rhubarb into ½-inch pieces.
- Cornstarch: Can also be called cornflour, depending on where you live! This is essential for a firm pie filling that sets - don't miss this out!
- Rolled Oats: Make sure you're using old fashioned oats, rolled oats, whole oats - instant oats will make your crumble topping dry and sad.
Pro tip
The Best Pie Pan
The type of pie plate you use makes all the difference. I recommend using a metal pie plate if you can, as it conducts heat much better than glass or ceramics. It will bake the pie crust more evenly. I have tested this recipe with both metal and ceramic pie dishes, and it really makes a difference.
Mix all the filling ingredients together except for the cornstarch.
Cook until it comes to a boil. Sprinkle over the cornstarch.
Stir until thick, then let the filling cool. I pour it onto a sheet pan to speed this stage up.
Mix all the crumble ingredients together.
Pour the cooled filling into your pie crust, top with the crumble filling.
Bake in the oven. Let cool before serving with ice cream!
Firm Pie Slices
If you want a picture-perfect pie, with zero runny juices here is what I recommend doing: Let the pie filling cool completely. Bake your pie as directed, and once baked, let the pie cool to room temperature. Once cool, place in the fridge overnight to set even more. I know this takes more time, but it's worth it for that super thick pie slice!
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Thank you!
Ella
Recipe
Strawberry & Rhubarb Pie
Equipment
- 9-inch pie dish
Ingredients
Strawberry Rhubarb Pie
- 1 pie crust Homemade pie dough or storebought is fine.
- 3 cups (450 grams) strawberries quartered
- 6 cups (420 grams) thinly sliced rhubarb ½ inch slices
- 1 cup (200 grams) sugar
- 2 teaspoons vanilla extract
- ¼ cup + 2 tablespoons (42 grams) cornstarch
- pinch salt
Oatmeal Crumble
- ½ cup (60 grams) all purpose flour
- ¾ cup (61 grams) old fashioned oats
- ½ cup (110 grams) light brown sugar
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) unsalted butter cold
Instructions
- In a large saucepan, mix all the filling ingredients except for the cornstarch together.3 cups (450 grams) strawberries, 6 cups (420 grams) thinly sliced rhubarb, 1 cup (200 grams) sugar, 2 teaspoons vanilla extract, pinch salt
- Place on medium heat on the stove and cook until it comes to a boil, making sure you stir so the fruit doesn't stick to the bottom of the pan. It'll start having a lot of liquid, let it come to a boil for ten minutes. The fruit will be soft and starting to fall apart.
- Sprinkle over the cornstarch and mix to combine. Change the heat to low. Stir until the pie filling has thickened. Let the filling cool completely, if you don't the crumb topping will melt when it's in the oven. To speed this up, I like to pour the filling on a sheet pan and spread it out.¼ cup + 2 tablespoons (42 grams) cornstarch
- While the filling cools, mix together your crumble topping. In a medium bowl, whisk all of the dry ingredients together. Add the cold butter and use your fingers or a fork to bring it all together. You want all the dry ingredients to be moist. Place in the fridge if your filling still hasn't cooled completely.½ cup (60 grams) all purpose flour, ¾ cup (61 grams) old fashioned oats, ½ cup (110 grams) light brown sugar, ½ teaspoon ground cardamom , ½ teaspoon kosher salt, 5 tablespoons (70 grams) unsalted butter
- Preheat the oven to 415℉/218℃.
- Roll out your pie dough. Line your pie dish with your pie dough, crimping the edges. Pour your cooled strawberry rhubarb filling and top with the crumble.1 pie crust
- Place in the oven for 20 minutes, then lower heat to 375℉/190℃ and bake for 40-50 minutes. The filling should be bubbling. If you found the crumble was browning too much, cover with foil.
- Let the pie cool completely. To make the filling extra firm, chill the pie overnight in the fridge.
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