Strawberry Rhubarb Crumb Topped Pie Recipe

Do you have that last bit of fresh rhubarb to use up and more strawberries from your local farmer’s market than you know what to do with? I’ve got an idea: Strawberry Rhubarb Crumb-Topped Pie.

In my family, well, I’m the only big rhubarb eater. But this pie? Was gone. Very fast. Even Kid #1 absolutely loved it!

I am also not so good at making a pretty pie crust. This recipe is my new favorite! It looks fabulous. Slightly warm, it was wonderful, but if you’re looking for tidy slices? Wait until it cools (if you can!).

Strawberry Rhubarb Pie with Crumb Topping

From Best of Country Pies

Strawberry Rhubarb Pie
1 Cup Sugar
2 T. Flour
1 Egg
1 teaspoon Vanilla
3/4 Pound Fresh Rhubarb, cut into 1/2″ pieces (roughly 3 cups)
1 Pint Fresh Strawberries, Halved
1 Unbaked Pastry Shell (9″)

Crumb Topping:
3/4 Cup Flour
1/2 Cup Packed Brown Sugar
1/2 Cup Quick-Cooking or Rolled Oats
1/2 Cup Cold Butter or Margarine

400* oven. In a mixing bowl, beat the sugar, flour, egg, and vanilla: Mix well. Gently fold in rhubarb and strawberries. Pour into the pie shell.

For Topping: Combine Flour, Brown Sugar, and Oats in a small bowl. Cut in butter until crumbly. Sprinkle over fruit (this makes a lot so don’t worry–you’re doing it right!). Just throw it all on there as best as you can.

Bake at 400* for 10 minutes. Reduce heat to 350* and bake 35 minutes longer or until crust is golden brown and filling is bubbly. My oven took much longer to bake to golden brown deliciousness, just so ya know. Cool on wire rack and store in the refrigerator.

little Indiana: Where to Stay, Play, and Eat in Small Towns in Indiana. Discovering Indiana’s best small towns! Now get little Indiana on your Kindle.

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Blueberry Rhubarb Pie

If you’ve been looking for a great pie to serve, you can’t go wrong with Blueberry Rhubarb Pie! This great recipe combines the mouth watering goodness of sweet blueberries and tart rhubarb…oh, yeah!  I am a huge rhubarb fan.

I admit it: I love the stuff and buy a ton of it from our favorite Indiana Farmers’ Market, freezing it for later…but even hubby and the kid agree: this is phenomenal!

For those of us who can’t make it to The Blueberry Festival this year, you can at least get your blueberry fill. It’s absolutely delicious and kid-approved. 

Blueberry Rhubarb Pie

From Best of Country Pies
Serves 6-8

• 1 1/2 cups blueberries
• 1 1/2 cups rhubarb
• 1 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 double pie crust, unbaked

Preheat oven to 450*.  Bake pie for 15 minutes.  Reduce heat to 350* and bake pie for 30-35 minutes longer (covering edges with foil if you need to) or until filling is bubbling and crust is golden brown.  I like to serve this pie warm.

little Indiana: Where to Stay, Play, and Eat in Small Towns in Indiana. Discovering Indiana’s best small towns! Now get little Indiana on your Kindle.

New! Offering affordable online advertising for your small Indiana business! little Indiana Businesses is the online presence that you’ve been looking for.

Related posts:

1. Strawberry Rhubarb Pie: Crumb Topping Makes The Difference
2. Blueberry Muffins Recipe
3. The Blueberry Festival: It’s a Berry Good Time!