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! —Paula Phillips, East Winthrop, Maine
Ingredients
- Dough for single-crust pie
- 1 large egg
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
- 1 pint fresh strawberries, halved
- 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
Reviews
Excellent! Husband says it was the best strawberry rhubarb pie he has had.
Followed the recipe exactly, but added a pinch of salt to both bowls and some cinnamon to the topping. For those who found theirs runny, make sure you bake it completely. If your pie hasn't bubbled up and dripped on the oven floor, it isn't done.
Excellent, Awesome, Fantastic! I used frozen rhubarb and followed the recipe exactly. I did refrigerate the pie after totally cooling...it set up beautifully. My guests (very sheepishly, as they didn't want to seem like hogs) asked for seconds. They said it was the best they'd ever had. Needless to say, there were no left-overs...darn it!
Very Good! I used 2 c. fresh cut rhubarb as I cut mine smaller, and an extra cup strawberries (quartered mine) and followed recipe, let it set and chill several hours and it was wonderful. I even used gluten free flour and still had great results. Definitely would not use frozen rhubarb. Would be great in square dish without a crust.
I’ve made this pie at least 4 times and I love it. It always seems to turn out with the perfect amount of moisture/thickness. It tastes great and I don’t even have to make a crust. Great for a beginning pie maker.
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.
Took this to a picnic last weekend and everyone loved it!
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.
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!
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.