- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Strawberry/Rhubarb Crumb Pie
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"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."