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Strawberry Rhubarb Crumb Topped Pie Recipe
Do you have that last bit of fresh rhubarb to use up and more strawberries from your local farmer’s market than you know what to do with? I’ve got an idea: Strawberry Rhubarb Crumb-Topped Pie.
In my family, well, I’m the only big rhubarb eater. But this pie? Was gone. Very fast. Even Kid #1 absolutely loved it!
I am also not so good at making a pretty pie crust. This recipe is my new favorite! It looks fabulous. Slightly warm, it was wonderful, but if you’re looking for tidy slices? Wait until it cools (if you can!).
Strawberry Rhubarb Pie with Crumb Topping
From Best of Country Pies
Strawberry Rhubarb Pie
1 Cup Sugar
2 T. Flour
1 Egg
1 teaspoon Vanilla
3/4 Pound Fresh Rhubarb, cut into 1/2″ pieces (roughly 3 cups)
1 Pint Fresh Strawberries, Halved
1 Unbaked Pastry Shell (9″)
Crumb Topping:
3/4 Cup Flour
1/2 Cup Packed Brown Sugar
1/2 Cup Quick-Cooking or Rolled Oats
1/2 Cup Cold Butter or Margarine
400* oven. In a mixing bowl, beat the sugar, flour, egg, and vanilla: Mix well. Gently fold in rhubarb and strawberries. Pour into the pie shell.
For Topping: Combine Flour, Brown Sugar, and Oats in a small bowl. Cut in butter until crumbly. Sprinkle over fruit (this makes a lot so don’t worry–you’re doing it right!). Just throw it all on there as best as you can.
Bake at 400* for 10 minutes. Reduce heat to 350* and bake 35 minutes longer or until crust is golden brown and filling is bubbly. My oven took much longer to bake to golden brown deliciousness, just so ya know. Cool on wire rack and store in the refrigerator.
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