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Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too!
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 468 calories, 20 g fat (10 g saturated fat), 62 mg cholesterol, 232 mg sodium, 70 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Strawberry/Rhubarb Crumb Pie in Country June/July 1993, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 21, 2013 by Bubbins
This was a great pie! My family loved it and I would make it again, with a little less sugar!
Reviewed on Nov. 25, 2012 by awalker211
Made this for Thanksgiving. My husband who dislikes rhubarb actually managed to eat the majority of this pie that night! Thank you for this wonderful and delicious recipe!
Reviewed on Nov. 22, 2012 by kathydew
I followed suggestions and added a T. of cornflour since I like a thicker filling, used less sugar/half of it brown, added a dash of cinnamon, then halved the topping but added 1/2 cup walnuts. The idea for something to catch drippings really helped. I thought I'd escaped that by added a tall crust but right at the end it dripped. A bit of foil on the shelf underneath kept the drips but didn't keep the bottom from browning.
Reviewed on Jun. 20, 2012 by kshea
Forgot to mention, I put it in my deep dish pie pan and put a pan down lower in the oven under it. I cooked it for 53 minutes because of the extra fruit.
To finish: 3C heaping rhubarb. I added in addition to the 2T flour, 2t cornstarch and an extra 1/4c sugar. I used brown. I also added 1t. lemon juice as berries should always have lemon juice to bring out the flavor, makes a much more flavorful pie.I also added 1/2 cinnamon to the topping. It was excellent!
To finish: 3C heaping rhubarb. I added in addition to the 2T flour, 2t cornstarch and an extra 1/4c sugar. I used brown. I also added 1t. lemon juice as berries should always have lemon juice to bring out the flavor, makes a much more flavorful pie.
I also added 1/2 cinnamon to the topping. It was excellent!
This was an excellent pie. I made a feww additions. I used one pint HEAPING strawberries, 3C HEAPING
Reviewed on Jun. 27, 2011 by Jessica2783
This was super-sweet even after cutting the white sugar down to 3/4 cup. I also needed to use a deep- dish pie shell, cut the topping in half and added 1 tsp cornstarch to the pie filling to thicken it up. After those changes, everyone loved it!
Reviewed on May. 29, 2011 by Pamela.H
This pie is delicious!! I've made 4 of them now! I bake it for 10-12 minutes longer and make sure it is COMPLETELY cooled before cutting into it. This last time I made it, I added some crushed toffee baking pieces to the crumb topping which made it even more enjoyable. This is a household favorite.
Reviewed on May. 22, 2011 by Petrouchka
Really Delicious and quite easy to make
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