Classic Strawberry Rhubarb Pie
A classic strawberry rhubarb pie with an oatmeal crumb topping. Just waiting to adorn your picnic table or basket!
Oh sweet rhubarb, how I’ve longed for you. For months and weeks, I’ve searched aisles, stands and grocery stores for your red stalks. The interwebs said you are the best thing of the summer. The best friend of strawberries. The tart and juicy companion of pies. Well, I am so glad to meet you. And even more so that you did not disappoint.
But seriously friends, it’s been a while since I’ve been looking to try rhubarb. So many great recipes on Pinterest but I could just not get my hands on these pretty red stalks. Thankfully, a recent trip to the farmer’s market was fruitful and I scored big!! Grabbed a few bunches immediately and couldn’t wait to get home. I knew this classic strawberry rhubarb pie was the first thing I had to bake because well everyone says strawberry + rhubarb = amazing! And Joy the Baker knows her pies so I went straight to her archives for this.
I have an amazing strawberry pie recipe too!
Look how beautiful it looks? I’m in love with the red stalks! They are tart and break down to a juicy level when cooked. Just perfect. And indeed, they are a match made in heaven with sweet strawberries. OK enough of my ode to rhubarb, let’s talk pie!
This classic strawberry rhubarb pie starts with a flaky buttery buttermilk crust because we can’t have it any other way. It’s then filled with some juicy strawberry and rhubarb concoction complete with fresh lemon juice and a hint of cinnamon for the kicks. Insanely delicious combo. Finally the pie is topped off with an oatmeal crumb topping with coconut flakes. You know I love me some coconut so the subtle hints in the crumb topping here is perfect!! Look at that??
This pie, and rhubarb I should say, is everything a summer pie should be; sweet, slightly tart and plenty juicy!! Just be sure you wait for it to cool down before you dig in (it’s hard, trust me!).
Classic Strawberry Rhubarb Pie
A classic strawberry rhubarb pie with an oatmeal crumb topping. Just waiting to adorn your picnic table or basket!
Ingredients
For the Crust:
- 1ยผ cups all-purpose flour
- 1 tablespoon sugar
- ยฝ teaspoon salt
- ยฝ cup (1 stick) unsalted butter, cold and cut into cubes
- ยผ cup plus 1 to 2 tablespoon cold buttermilk
For the Filling:
- 3 cups sliced rhubarb, cut in ยฝ inch chunks (about 1 pound)
- 1 pound strawberries, sliced
- โ cup light brown sugar
- ยฝ cup granulated sugar
- ยผ cup cornstarch
- ยผ teaspoon salt
- ยผ teaspoon cinnamon
- 2 tablespoons fresh lemon juice
For the Topping:
- ยพ cup all-purpose flour
- ยพ cup old-fashioned oats
- โ cup granulated sugar
- pinch of salt
- 6 tablespoons cold unsalted butter, cut in cubes
- ยฝ cup unsweetened coconut flakes
Instructions
- In a food processor, pulse the flour, shortening, 2 tablespoons butter and salt. Add in the rest of butter and pulse until the mixture looks like coarse meal, 2-3 pulses. Sprinkle about ¼ cup buttermilk over mixture and pulse until dough comes together in clumps. Add more buttermilk (1 teaspoon at a time), if needed. Remove dough from processor and knead into a disk on a lightly floured surface. Wrap in plastic wrap and chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
- Roll out dough on a well floured surface and fit into a 9-inch round pie dish. Press the dough into the bottom and up the sides. Using sharp shears, trim the overhanging dough, leaving about 2-inches. Fold overhanging dough under itself and crimp the edges. Wrap loosely with plastic and chill for at least 30 minutes and until filling is ready.
- In a large bowl, toss all the filling ingredients together. Make sure all the fruit is coated in sugar and cornstarch. Set aside while preparing topping.
- In a medium bowl, combine the flour, oats, sugar and salt. Using your hands, mix in the butter into the mixture until well incorporated. Mix in the coconut flakes.
- To assemble the pie: Preheat oven to 400 degrees F. Toss a ½ cup of the topping mixture into the filling (fruit mixture). Pour filling into the pie crust. Top with the crumb topping mixture. Generously. Place the pie dish on a baking sheet and place in oven on the middle rack.
- Bake for 20 minutes. Then reduce heat to 350 degrees F and bake for another 35 to 45 minutes or until the pie is bubbling and juices running and golden brown.
- Remove from oven and let cool completely, about 2 hours. Juices will thicken by then. Serve warm with a scoop of ice cream.
What a perfect pie!! I’m so glad you finally found rhubarb…and that it was worth your endless searching!
So glad you finally got your hands on some rhubarb. Strawberry and rhubarb is such a classic combo — this pie looks wonderful. I’ve never tried a buttermilk-based crust, but I’m intrigued. Sounds wonderful! Hope you’re having a wonderful week!
Really classic and really delicious! ๐
Ahhh, hooray!! you finally found some rhubarb!!! I always seem to find what I’m looking for (and then some) at the Farmer’s Market! This pie looks crazy good and I love your pie crust. . so pretty!!! Pinned and can’t wait to try!
You are about to be shocked in what I am going to say….I have never had rhubarb! I know I keep saying I need to try it. How about a slice of this so I can get my feet wet! ๐
I love this pie! It reminds me of summers as a child when I would pick fresh rhubarb from my grandmother’s garden and we would make a strawberry rhubarb pie.
Zainab, I ADORE that gorgeous crumble you put on this pie. Strawberry rhubarb is my favorite. The color of this just makes me so happy ๐
Gorgeous Zainab! Love the beauty of strawberry and rhubarb together.
Pinning.
Have a wonderful summer day!
I’m glad you found so rhubarb. Strawberry rhubarb pie is so delicious but I love the tart rhubarb raw too (crazy, I know).
I love strawberry rhubarb!! The oatmeal crumble on top is calling my name! So in love with this summery dessert ๐
I am going to make this. Rhubarb makes me nervous but I need to try it. When I look at it I see red celery. So I need to trick my mind and I’ll be fine. It looks really good.
This is my husband’s favorite pie but I’ve never made it homemade. I’m so excited for this recipe. Gonna whip it up. Thanks!
Ive never had rhubarb!!! I might have missed my chance already for this season, but when I do, I’m making this pie first!
Isn’t rhubarb fun! I can’t get over the fact that it is like pink celery. God had fun making the rhubarb ๐ What a gorgeous and delicious way to use it! Crumb toppings have my heart. This pie rocks!
Oh yeah, this looks like a good pie. ๐ I am not the biggest rhubarb fan, but how could I not love it in pie form with a ton of strawberries! Love that you put a crumbly topping on this too. Yum!
glad you finally got to try rhubarb! it’s so good ๐
Yay so glad you found some rhubarb and made this pie – it looks perfect with the strawberries! I love the oatmeal topping and of course the hint of coconut too ๐
YAY! You made your pie, and it’s beautiful! I love the coconut in the crumble topping, too. I’m totally craving a strawberry-rhubarb pie now. ๐
Girl, you really love rhubarb ๐ This pie is breathtakingly beautiful. Look at that gorgeous crimped crust! I’m in love with everything about this. I could probably pick off the topping and eat it all myself.
Gorgeous! I love rhubarb and now I need to start thinking about a pie!
Hey Z, did I tell you already that I like the new look? My attempt at strawberry rhubarb pie did not work so well, so I need to correct my recipe with yours.
Thanks Bintu!! I am loving the look too. It’s growing on me. I love your makeover too ๐ It’s funny how we change as our bogs grow!!
You finally got your rhubarb! Hooray, and what a gorgeous way to use it! This pie is perfection!
Yes!!I was so excited! I go to the farmer’s market looking for more each week now but can’t find it anymore.
Zainab, all these great desserts you are sharing are going to do me in! This pie looks just absolutely incredible…I’ll have to pick up some rhubarb at the farmer’s market!
Thank Michelle!!
This pie looks amazing, Zainab! Love rhubarb and strawberries- two of my favourite fruits this time of year!
I have yet to even try rhubarb let alone bake with it. Last year it was everywhere…this year, now that I finally know what to do with it and have recipes stacked (thank you Pinterest) I can’t find it anywhere! :O
You gave me an idea though, Zainab. The farmer’s market. I’m sure I’ll find it there.
This pie looks magnificent! Oh how I could go for a nice big slice ^_^
Thank you for stopping by and commenting…I’ve been so terrible lately about getting around, but I’m still so busy working on the new site. Well, I hope you a beautiful and relaxing weekend ahead ๐
xo
Congrats on boarding the rhubarb train, Zainab! I was so happy to find rhubarb in my dad’s garden this season … it really does have a unique, exquisite taste, doesn’t it? I love it! And of course, as you say, you really can’t go wrong with a pie endorsed by Joy the Baker!
So what’s next on your rhubarb-inspired menu?
Thanks Helen!! I wish I had more to experiment with! I used the rest in a cocktail that was just amazing and now I can’t find anymore. But it’s making me go to the farmer’s market every week ๐
This looks absolutely stunning, Zainab. I’m a mahoosive fan of rhubarb, but it can only be found here in Spring. And around 10 years ago, at my old house, we had this massive rhubarb plant in our back garden. I tried for so many years to kill it, but it just kept growing back. Now that I blog, I so wish I still had that rhubarb plant, and am kicking myself now – duh. So easy to grow, literally plant and leave.
I love its tart flavour, and paired with strawberries makes such a sweet combo.
Oh my gosh I wish I had a rhubarb plant!! It grows here in the late spring and early summer too. Mostly gone now ๐
Rhubarb is such a treat to work with! Love this pie!
Thanks Laura!
Ugh, you had me at coconut – so so good. It’s been really hard to find rhubarb here in San Francisco unless it’s like a million dollars, which I don’t have!
I’m sorry it’s so scarce for you too. Apparently this is liquid gold lol
I love rhubarb and I don’t know why it is so hard to find. Someday when I’m more permanent, I’m going to plant my own patch. Looks like you mastered the classic!
hahha I would love my own plant too ๐