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Strawberry/Rhubarb Crumb Pie

 Strawberry/Rhubarb Crumb Pie
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!
8 ServingsPrep: 15 min. Bake: 45 min.


  • 1 egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure 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)
  • 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


  • 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.

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Strawberry/Rhubarb Crumb Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.