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
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1egg
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1 csugar
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2 Tbspflour
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1 tspvanilla extract
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3/4 lbrhubarb
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1 ptfresh strawberries (quartered)
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·topping
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3/4 cflour
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1 cpacked brown sugar
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1/2 cquick cooking oats
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1/2 ccold butter
How to Make Rhubarb-Strawberry Pie with Crumb Topping
- 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.
- 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.
- 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!
