Real Recipes From Real Home Cooks ®

rhubarb-strawberry pie with crumb topping

(2 ratings)
Recipe by
Sandy Tschimperle Posusta
Silver Lake, AL

Crumb topping makes this extra special along with springtime fresh rhubarb from the garden! Delicious!

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For rhubarb-strawberry pie with crumb topping

  • 1
    egg
  • 1 c
    sugar
  • 2 Tbsp
    flour
  • 1 tsp
    vanilla extract
  • 3/4 lb
    rhubarb
  • 1 pt
    fresh strawberries (quartered)
  • topping
  • 3/4 c
    flour
  • 1 c
    packed brown sugar
  • 1/2 c
    quick cooking oats
  • 1/2 c
    cold butter

How To Make rhubarb-strawberry pie with crumb topping

  • 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 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.
  • 3
    NOTE: Place on bakers rack on a foil lined cookie sheet as the pie will bubble over! Once cooled, place in refrigerator until set for nice slicing! Keep pie refrigerated. A dollop of ice cream along side a heated up slice of pie is divine!

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