Rhubarb-Strawberry Pie with Crumb Topping
By
Sandy Tschimperle Posusta
@PosustaPiesandMore
1
Crumb topping makes this extra special along with springtime fresh rhubarb from the garden! Delicious!
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
How to Make Rhubarb-Strawberry Pie with Crumb Topping
- 1In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
- 2For 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.
- 3NOTE: 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!
