Rhubarb-Strawberry Pie with Crumb Topping

Sandy Tschimperle Posusta

By
@PosustaPiesandMore

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


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Comments:

Serves:

8

Prep:

20 Min

Cook:

50 Min

Ingredients

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Pies
Hashtag: #rhubarb