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Strawberry/Rhubarb Crumb Pie

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1 large egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
  • 1 pint fresh strawberries, halved
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter, cubed

Directions

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  • Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece: 468 calories, 20g fat (10g saturated fat), 62mg cholesterol, 232mg sodium, 70g carbohydrate (42g sugars, 2g fiber), 5g protein.

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