Strawberry Rhubarb Pie with Crumb Topping 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 know how you feel. My recent farmer’s market run resulted in buckets of fresh from the farm strawberries. They were such a good price, I had some time on my hands, and I knew the kids would want to eat as many as their tummies would hold. I decided that since I had so many strawberries that I could still make a few of our favorite recipes, like the fancy recipe for strawberry shortcake, and experiment with a few new recipes too.
When you find yourself in the same boat that I was in, I’ve got an idea: Strawberry Rhubarb Crumb-Topped Pie. Crumb topping isn’t only for apple pie, you know. It’s also wonderful if you, like me, can’t make consistently pretty pie crusts. This way you only have to worry about the edge.
We Love Strawberry Rhubarb Pie
I have the unfortunate luck of having a birthday the day after Christmas. So, I was a little early, like February 19 kind of early. Oops. Anyway. My great aunt was always in charge of bring the pies to our Christmas dinner. Nothing was quite so exciting as finding out what pies she had chosen that year. Everyone had their favorites. Mine typically included anything mint and strawberry rhubarb. Sometimes, I would get lucky and she would have both. It all depended on what was available.
As I got older, she always seemed to include strawberry rhubarb. Christmas evening, the family would stick a candle in one of the pies (guess which one), and would sing “Happy Birthday.” The next day? I still had my favorite pie. My dad and I were the only ones that really loved it so, while the rest of them mowed down on the chocolate cream pies and the too rich French silk pies, mine lasted.
Now, our oldest loves apple pie. I thought perhaps he would be upset at the fact that this pie might, at first quick glance, resemble his favorite. Here I thought I was the only big rhubarb eater in our home–but Kid #1 absolutely loved this pie. He wasn’t alone. We all appreciated this one even, once again, my husband who likes to declare that he isn’t a big fan of rhubarb, and then keeps sneaking extra slices when we aren’t looking. That topping gives it something a little extra.
This recipe is my new favorite. It looks fabulous. Slightly warm, this Strawberry Rhubarb Pie with Crumb Topping was wonderful, but if you’re looking for tidy slices? Wait until it cools down a smidgen (if you can). The pie will firm up and maintain its shape.
Strawberry Rhubarb Pie with Crumb Topping Recipe
Strawberry Rhubarb Pie: Crumb Topping Makes The Difference
Ingredients
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
Instructions
- 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.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is Little Indiana.
Just don’t forget to tell them that Little Indiana sent you.
Targeted. Relevant. Affordable! Little Indiana advertising.
