June 22, 2026
URL: https://www.duncanhines.com/recipes/pies-cobblers-tarts/strawberry-rhubarb-crunch-pie-9508
- Prep time 15 minutes
- Total time 125 minutes
- Servings 12
Ingredients
-
1 pie crust for 9-inch pie (refrigerated or homemade)
-
1 can (21 oz each) Duncan Hines® Wilderness® More Fruit Strawberry Pie Filling
-
1 bag (16 oz each) frozen rhubarb (3 cups)
-
1/2 cup unsalted butter, softened
-
1 cup all-purpose flour
-
3/4 cup firmly packed brown sugar
-
1/2 teaspoon salt
-
Reddi-wip® Original Dairy Whipped Topping
Nutrition Information
312 calories, 44g carbs
Directions
-
Step one
Adjust oven rack to lower-third of oven. Preheat oven to 375°F. Place pie crust in bottom of 9-inch pie plate and flute the edges.
-
Step two
Stir together strawberry pie filling and rhubarb in large bowl and pour into crust.
-
Step three
Beat butter, flour, brown sugar and salt in medium bowl with an electric mixer at low speed until blended and crumbly. Pour evenly over pie filling.
-
Step four
Place pie on baking sheet and bake 45 to 50 minutes, until crunch topping is golden brown and crisp. Cool completely before slicing. Serve your strawberry rhubarb crunch pie with Reddi-wip and enjoy!