A Sweet-Tart Dessert That’s Perfectly Flaky
There’s something magical about the union of strawberries and rhubarb , sweet meets tangy, vibrant meets earthy. And when you tuck that luscious filling beneath a golden, buttery pie crust, you get one of spring’s most comforting desserts: Strawberry Rhubarb Crisp with Pie Crust. This recipe brings together classic fruit crisp texture and the nostalgic flakiness of homemade pie, making it a dessert that feels both rustic and refined.
Chef Lily loves this dish because it balances bright fruit flavor with a melt-in-your-mouth crust. It’s easy enough for a weeknight but special enough for company. Whether served warm with vanilla ice cream or chilled the next day, this crisp captures the essence of cozy baking.
Rhubarb adds that signature tart punch that keeps every bite lively. Strawberries mellow it with sweetness, while a buttery pie crust gives a delicate crunch , no heavy oats or crumble topping here, just pure pastry bliss. If you’ve ever wondered how to make a crisp that looks like pie and tastes even better, you’re in the right place.
Remember: always bake rhubarb until tender and ensure a safe internal temp when handling cooked fruit , the filling should bubble, ensuring any cornstarch thickener has activated properly. (Source: USDA Food Safety Guidelines).
At a Glance
| Prep time | Cook time | Total time | Servings | Difficulty | Calories |
|---|---|---|---|---|---|
| PT20M | PT45M | PT1H5M | 6 | Easy | ~285 kcal |
Equipment: Baking dish (8×8-inch), rolling pin (if using homemade crust), pastry brush, mixing bowl.
What You’ll Need
Ingredients
- Rhubarb – 2 cups chopped (240g)
- Strawberries – 2 cups sliced (300g)
- Sugar – 3/4 cup granulated (150g)
- Cornstarch – 2 tbsp, for thickening
- Vanilla extract – 1 tsp
- Lemon juice – 1 tbsp
- Butter – 2 tbsp, cubed
- Pie crust – 1, homemade or store-bought
- Egg wash – 1 beaten egg
- Coarse sugar – 1 tbsp (for topping)
- Salt – 1/4 tsp
Smart Swaps
Chef Lily’s playful creativity shines in these variations:
- Use brown sugar instead of white for deeper caramel notes.
- Add a pinch of cinnamon or cardamom to the filling for warmth.
- For a vegan version, swap butter for coconut oil and use a plant-based crust.
- No rhubarb? Use cranberries or tart apples for a similar tang.
Why This Recipe Works
There’s culinary science behind this comforting classic:
- Cornstarch Magic: It thickens the filling just enough to avoid soggy crusts, creating that jammy, spoonable texture.
- Acid Balance: Lemon juice enhances fruit flavor while cutting sweetness , key when using ripe strawberries.
- Crust Texture: Egg wash and sugar topping ensure a crisp, golden crust that contrasts beautifully with soft fruit.
- Oven Heat: A steady 375°F (190°C) caramelizes the sugars and sets the filling without burning.
Chef Lily says: “You’ll know it’s perfect when the filling bubbles through tiny cracks in the crust , that’s your cue it’s done!”
Let’s Cook
- Preheat Oven: Set to 375°F (190°C). Grease a baking dish lightly with butter.
- Mix the Filling: Combine chopped rhubarb, strawberries, sugar, cornstarch, vanilla, lemon juice, and salt in a bowl until evenly coated.
- Assemble: Pour fruit mixture into the dish. Add butter cubes on top.
- Top with Crust: Roll out your pie crust and place it over the filling , whole or in strips for a lattice pattern.
- Finish: Brush with egg wash, sprinkle with sugar.
- Bake: 40–45 minutes, until golden and bubbly.
- Cool Slightly: Let it rest 15 minutes before serving.
Pro Tip: If the crust browns too quickly, cover edges with foil during the last 10 minutes.
Make It Your Way
- Weeknight Fast-Track: Use pre-made crust and frozen fruit; bake straight from thawed for convenience.
- Family-Friendly Mild: Add a touch more sugar and skip lemon juice for a softer tang.
- Bold & Spicy: Stir in a pinch of ginger or nutmeg for complexity.
- Vegan Twist: Use vegan butter and almond milk wash instead of egg.
- Air-Fryer Shortcut: 350°F (175°C) for 18–20 minutes in ramekins , perfect for small servings!
Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 285 kcal | 3 g | 45 g | 10 g | 3 g | 120 mg |
Values are approximate based on listed ingredients.
Save It for Later
Refrigeration: Store covered up to 4 days.
Freezing: Wrap tightly and freeze up to 2 months. Thaw overnight in fridge.
Reheating: Warm at 325°F (165°C) for 10–12 minutes or in the air fryer for 6 minutes at 350°F to restore crispness.
Avoid microwaving for too long , it softens the crust.
Serve It Like a Pro
Serve this crisp with:
- Vanilla ice cream for classic comfort.
- Whipped cream or mascarpone for elegance.
- Mint leaves or powdered sugar dusting for easy plating flair.
Perfect for Sunday brunch, picnics, or an after-dinner reward , the flaky pie crust and glossy filling make every spoonful feel like a celebration.
Your Turn in the Kitchen
Chef Lily says: “The best part of baking is the joy it spreads , that smell of bubbling fruit and buttery crust fills your home with warmth.”
If you make this Strawberry Rhubarb Crisp with Pie Crust, share your version , maybe you add extra spice, or serve it chilled with yogurt. Whatever your twist, tag us with your crispy success!
Food is joy, color, and creativity. Now go grab your apron, preheat that oven, and bake something that tastes like happiness.