Strawberry/Rhubarb Crumb Pie Recipe
- 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)
- 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
- 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.
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.
Reviews for Strawberry/Rhubarb Crumb Pie
"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!!!"
"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!"
"Very soupy. Need to put some cornstarch in it the next time."
"Made it with cornstarch in the filling and loved it!!!"
"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."
"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."
"This is one of the best pies I have ever made. Just the right balance of sweet with the strawberries and the tart of rhubarb."
"a favorite at our house ... especially after I found that our local Publix store regularly stocks frozen rhubarb! (It's too hot to grow our own here.)"
"This was the best strawberry rhubarb pie! I made it for the first time and everybody just loved it. I think I may make it without the crust as a cobbler. Any way you slice it, it is a great recipe!!!!!!!"
"Best pie Ive ever made and tasted! I recommend this to everyone. I give it a blue ribbon!"
"Wow, great pie!"
"This was a great pie! My family loved it and I would make it again, with a little less sugar!"
"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!"
"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."
"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!"
"This was an excellent pie. I made a feww additions. I used one pint HEAPING strawberries, 3C HEAPING"
"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!"
"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."
"Really Delicious and quite easy to make"
"Really Delicious and quite easy to make"
"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."
"I've made this several times and it always comes out great. One of my husband's favorite pies!"
"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."
"This was very yummy and easy to make. Just make sure it's cool before you cut into it."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.