Strawberry Rhubarb Crumb Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 lbs - strawberries
  • Directions:

    1 pre-made pie crust
    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

    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

    ***Used 2 cans of rhubarb in strawberry sauce, drained. Mixed with 2 lbs (large container) of strawberries. Added about 1/2 tsp cornstarch.***

    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.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min




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    Posted On:

    June 23, 2021

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