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

Strawberry/Rhubarb Crumb Pie Recipe

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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! —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 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.

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
(23)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Jun. 28, 2015

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

MY REVIEW
Reviewed Jun. 28, 2015

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

MY REVIEW
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."

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