rhubarb-strawberry pie with crumb topping
Crumb topping makes this extra special along with springtime fresh rhubarb from the garden! Delicious!
prep time
20 Min
cook time
50 Min
method
---
yield
8 serving(s)
Ingredients
- 1 - egg
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 3/4 pound rhubarb
- 1 pint fresh strawberries (quartered)
- - topping
- 3/4 cup flour
- 1 cup packed brown sugar
- 1/2 cup quick cooking oats
- 1/2 cup cold butter
How To Make rhubarb-strawberry pie with crumb topping
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Step 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.
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Step 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.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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