Makes one 9 inch pie
Strawberry rhubarb is the pumpkin spice of spring, and I am here for it. Rhubarb is absolutely intoxicating, with a bright, garden flavor that reminds me a little of a dry rosé. Paired with sweet strawberries, it becomes one of those classic combinations that never ever goes out of style. Well, at least not until Autumn.
I like a crumb topping here because strawberry rhubarb pie tends to be lush and jammy. Served warm with strawberry ice cream melting into the crumb, it’s hard to beat. The topping soaks up the juices just enough while still staying buttery and crisp.
This recipe for vegan Strawberry Rhubarb Pie originally appeared in Vegan Pie in the Sky. Over the years I’ve tweaked it slightly, adding a bit more tapioca and flour so the filling sets up more cleanly while still keeping that juicy strawberry rhubarb character. It’s still the kind of pie that bubbles enthusiastically in the oven, so placing a baking sheet on the rack below is a smart move.
Fresh strawberries are best here, especially during strawberry season when they’re at their peak. If you’re using frozen, thaw and drain them first so they don’t bring extra liquid into the filling. For rhubarb, look for stalks that are firm and crisp rather than soft or floppy. Farmers market rhubarb is often especially good. Peak season runs from April through June, so when you see it, grab it.
The crumb topping is the whole reason I go crumb instead of a double crust. Brown sugar and a hint of cinnamon make it warm and almost cookie-like, and it soaks up all those berry juices from underneath. I use refined coconut oil here instead of vegan butter. It makes the crumbs crispier and a little more shatter-y, and the refined kind doesn’t add any coconut flavor. (but you can use vegan butter, if you like, I won’t be mad)You want mostly big crumbs with some sandy bits mixed in. Just use your fingers, swish it around, voila. Some commenters added oats, too, but I haven’t tried that.
Use your favorite single pastry crust, store-bought or homemade. There’s a great one in the pie book, but honestly, just google one. Someday I’ll put up my recipe but today is not that day.
Have fun with this whimsical pie and scatter that crumb topping like nobody’s watching.
VEGAN STRAWBERRY RHUBARB PIE FAQ
Can I use cornstarch instead of tapioca flour? Yup. Same amount. Tapioca gives a slightly silkier set, but cornstarch works fine.
Why is my vegan strawberry rhubarb pie so juicy? Because it’s strawberry rhubarb. That’s what it does. A baking sheet underneath catches the drips, and letting the pie cool for at least 30 minutes helps it set. Refrigerating overnight firms it up even more.
Can I make this without the pie crust, like a crumble? For sure. Skip the crust, pour the filling into a baking dish, double the crumb topping, and bake at 350 for about 45 minutes until bubbly.
Can I use frozen rhubarb? Yep. Don’t thaw it first, just slice and toss it in with the other filling ingredients.
Can I reduce the sugar? You can. A few people have cut it back and been happy. The rhubarb is tart, so don’t go too far, but there’s wiggle room.
Can I use something besides rhubarb? Granny Smith apples work if you can’t find rhubarb. Just slice it really thin. It won’t be strawberry rhubarb pie anymore but it’ll be yummy.
What kind of rhubarb should I use? Look for stalks that are firm and crisp, not floppy. Color doesn’t affect flavor much, but red stalks make a prettier pie. Never eat the leaves, they’re toxic.
Do I need to prebake the crust? Nope. The crust goes in raw with the filling and bakes together.
What does “prepared pie crust” mean? It just means your crust is rolled out and fitted into the pie plate, edges crimped. Not prebaked.
Why do I cover the pie with foil? The foil keeps the crumb topping from browning too fast while the filling cooks through. You poke holes so the steam can escape and the filling can thicken. After 20 minutes at 425, you pull the foil off and drop the heat to 350 so the crumbs can get golden and crispy for the last stretch.
Can I add spices to the filling? A little cardamom is nice in there, maybe 1/4 teaspoon. Fresh ginger works too, start with 1 tablespoon. Go easy, you don’t want to drown out the rhubarb.
Strawberry Rhubarb Crumb Pie
Ingredients
- Unbaked single pastry crust fit into a 9 inch pie plate, edges crimped
Filling:
- 3 cups rhubarb sliced 1/2 inch thick
- 4 cups strawberries fresh or frozen (preferably fresh) sliced 1/4 inch thick
- 2/3 cups sugar
- 3 tablespoons tapioca flour
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
Toppings:
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup refined coconut oil softened
Instructions
- Have ready a prepared pie shell. Preheat oven to 425 F.
- Combine all of the filling ingredients together in a large mixing bowl.
- In a separate bowl, combine all dry ingredients for the topping. Dollop in the coconut oil and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.
- Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
- To prevent juice from dripping into the oven, place a rimmed baking sheet below the oven rack. Place the pie on the oven rack in middle of the oven. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.
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Was looking for a recipe to use up my impulse purchase farmer’s market rhubarb – i knew i couldn’t go wrong with a recipe from The PPK! ! it is SO GOOD. My family of 3 just ate half a pie, for a mid-afternoon snack. Sweet but still a little tart, very flavorful. It baked beautifully (though mine did overflow with juice, glad i had it on a baking tray in the oven!). I love the crumb topping instead of a double pie crust – not a huge fan of making crusts. But better than just a crumble because you have the crust on the bottom. yum – thank you!