rhubarb-strawberry pie with crumb topping

★★★★★ 2 Reviews
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By Sandy Tschimperle Posusta
from Silver Lake, AL

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

★★★★★ 2 Reviews
serves 8
prep time 20 Min
cook time 50 Min

Ingredients For rhubarb-strawberry pie with crumb topping

  • 1
  • 1 c
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 3/4 lb
  • 1 pt
    fresh strawberries (quartered)
  • topping
  • 3/4 c
  • 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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