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Strawberry/Rhubarb Crumb Pie Recipe
Strawberry/Rhubarb Crumb Pie Recipe photo by Taste of Home
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Strawberry/Rhubarb Crumb Pie Recipe

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4.5 29 35
Publisher Photo
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! —Paula Phillips, East Winthrop, Maine
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings

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

Nutritional Facts

1 piece: 468 calories, 20g fat (10g saturated fat), 62mg cholesterol, 232mg sodium, 70g carbohydrate (42g sugars, 2g fiber), 5g protein .

Directions

  1. 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.
  2. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  3. 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.
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.


Reviews for Strawberry/Rhubarb Crumb Pie

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
muffbear74 252134
Reviewed Aug. 2, 2016

"Took this to a picnic last weekend and everyone loved it!"

MY REVIEW
Brendadeane 250578
Reviewed Jul. 18, 2016

"This pie was excellent! After reading the reviews, I did make a few changes. I cut the sugar to 3/4 cup and added 2 tsp. of cornstarch and 1 Tblsp. of lemon juice. I baked for 53 minutes. The pie was perfect; not too sweet or too tart! I I refrigerated after cooled and did not experience a problem with being too wet."

MY REVIEW
dactyll 249750
Reviewed Jun. 24, 2016

"I made this pie following the recipe with no changes and it was excellent. You need to let it set up in the fridge before serving otherwise like some folks said, it will get soupy. It's FANTASTIC!!! I have no intentions to add cornstarch or flour. Love the recipe as is!"

MY REVIEW
Strawberryga 249126
Reviewed Jun. 6, 2016

"This pie was ridiculously wet, I could pour liquid out then after letting it sit it was still floating. I even added the cornstarch as other people reccomended. I don't know what I did wrong but two years I've made this , the wetness was embarrassing and a waste of ingredients."

MY REVIEW
twinners@aol.com 247423
Reviewed Apr. 24, 2016

"This was SO delicious!! This will be my 'go to' for a rhubarb recipe! It was a little runny but we didn't care since it was so tasty but maybe I'll try a little cornstarch next time or maybe a little more flour? Either way you can't go wrong with the taste! Loved it!!!"

MY REVIEW
murrworm88 229636
Reviewed Jul. 16, 2015

"Made per the recipe and I wish I had read the reviews first. This does need some cornstarch. I will add it next time as I will definitely be making this again!"

MY REVIEW
Fishengirl1 228675
Reviewed Jun. 28, 2015

"Very soupy. Need to put some cornstarch in it the next time."

MY REVIEW
niksters1717 228646
Reviewed Jun. 28, 2015

"Made it with cornstarch in the filling and loved it!!!"

MY REVIEW
MizUnikorn 228642
Reviewed Jun. 28, 2015

"I'm definitely going to make this again only with a little cornstarch in the filling to thicken it up a bit. It was pretty runny and made the crust a bit soggy but overall pretty good."

MY REVIEW
jshearer 228072
Reviewed Jun. 16, 2015

"The pie was very good, but mine was very tart. I used 3/4 cup sugar in the filling and added 2 teasp corn starch, based on other reviews. I used approximately 4 cups strawberries and a little more than 3/4 pound rhubarb. Maybe it was more tart because I used fresh rhubarb. For the topping, I used 1/2 cup oats, 1/4 cup brown sugar, 1/4 cup flour, 2 T melted light butter, plus a little water, and then dropped pieces on top of the filling. I used a deep dish pie plate and didn't have any dripping problems. The recipe cooking time was perfect (I did use a pie guard for the crust). I might increase the sugar to 1 cup next time, or just make sure I serve it with plenty of Cool Whip to cut the sourness. It also would be good as a crisp, with more topping and no pie crust."

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