Strawberry/Rhubarb Crumb Pie Recipe

4.5 30 36
Strawberry/Rhubarb Crumb Pie Recipe
Strawberry/Rhubarb Crumb Pie Recipe photo by Taste of Home
Publisher Photo

Strawberry/Rhubarb Crumb Pie Recipe

Read Reviews
4.5 30 36
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
Featured In: Top 10 Rhubarb Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound fresh rhubarb, cut into 1/2-inch pieces (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 rolled oats
  • 1/2 cup cold butter

Directions

In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and 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

Nutritional Facts

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

  • 1 egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound fresh rhubarb, cut into 1/2-inch pieces (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 rolled oats
  • 1/2 cup cold butter
  1. In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
  2. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStrawberry/Rhubarb Crumb Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Diana User ID: 9137373 264518
Reviewed Apr. 10, 2017

"I also wish that I had read the reviews. pie looked beautiful but when sliced open reviled strawberry rhubarb soup. Flavor was good but the crust became soggy as the pie cooled. Very disappointed, as this is now destined to become raccoon food out in the brambles. Waste of time and cost of ingredients."

MY REVIEW
muffbear74 User ID: 209131 252134
Reviewed Aug. 2, 2016

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

MY REVIEW
Brendadeane User ID: 8197103 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 User ID: 8883215 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 User ID: 8875684 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
[email protected] User ID: 90483 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 User ID: 1697209 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 User ID: 6096754 228675
Reviewed Jun. 28, 2015

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

MY REVIEW
niksters1717 User ID: 7678476 228646
Reviewed Jun. 28, 2015

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

MY REVIEW
MizUnikorn User ID: 6372836 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."

Loading Image