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Strawberry/Rhubarb Crumb Pie Recipe

Strawberry/Rhubarb Crumb Pie Recipe photo by Taste of Home

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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!

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Strawberry/Rhubarb Crumb Pie Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8 Servings

15 45 60

Ingredients

1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb, (about 3 cups)
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Directions

In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

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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Reviews for Strawberry/Rhubarb Crumb Pie

Strawberry/Rhubarb Crumb Pie

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(11-15) of 15 reviews

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Reviewed on May. 20, 2011 by hcandico

I made this and went exactly by the recipe...but mine didn't set up...looked runny and doughy when I cut it...any ideas? Almost like it needed to cook longer.

Reviewed on May. 12, 2011 by marp18

I've made this several times and it always comes out great. One of my husband's favorite pies!

Reviewed on Apr. 14, 2011 by Loiscooks

I made this as a two-crust pie to avoid the extra sugar in the crumb topping. I also used 1 quart of strawberries instead of 1 pint. This pie is delicious. Will definitely make again.

Reviewed on Apr. 19, 2010 by amj_baker

This was very yummy and easy to make. Just make sure it's cool before you cut into it.

Reviewed on May. 04, 2008 by cpijpe

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