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We are very lucky to have family members who grow lots of Rhubarb. Any time they ask if we want some, it’s always a BIG yes. We love a good pie, and this recipe covers it for the traditional pie crust (bottom) and the buttery crumble pie topping.
I made this one over the Memorial Day weekend and it was a perfect dessert for a BBQ dinner and paired perfectly with some vanilla ice cream. It’s now the Tuesday after the holiday weekend and this pie has been completed eaten up. This recipe will be a keeper for our family and hope to get more rhubarb soon.
Hope you enjoy!
Strawberry Rhubarb Pie with Crumble Topping
Try this yummy Strawberry Rhubarb Pie with a traditional Pie crust bottom and Yummy Crumble Topping. Perfect for Summer !
Ingredients
Pie Crust
- 1 Cup All Purpose Flour
- 1/2 tsp Salt
- 1/3 Cup + 1 tbsp. Shortening
- 2-3 tbsp. Cold Water
Crumble Topping
- 1 & 1/4 Cup All Purpose Flour
- 1/2 Cup Brown Sugar
- 1/4 tsp Nutmeg
- 1/2 Cup Melted Butter/Margerine Can use cold Butter/Margerine Too
Pie Filling
- 3 Cups Sliced Rhubarb (1/2-inch sized slices)
- 3 Cups Strawberries (quartered, not sliced)
- 1/3 Cup Light Brown Sugar (packed)
- 1/3 Cup Granulated Sugar
- 1/4 Cup Cornstarch
- 1/4 tsp Salt
- 1 tbsp. Orange Juice
- 1/2 tsp Vanilla (I have used both imitation and pure vanilla)
Instructions
How to Make Pie Crust
- 1. In a medium sized bowl, combine your 1 cup Flour, 1/2 tsp Salt. Blend in your 2/3 cup & 1 tbsp. Shortening.
- Once this mixture is crumble like texture all in your 2-3 tbsp. Cold Water.
- Shape the pie crust dough into a ball shape. On a lightly floured surface, roll out your pie crust to fit in your pie pan. Set this aside.
How to Make Crumble Topping
- In a medium sized bowl, combine your 1 & 1/4 cup Flour, 1/2 cup Brown Sugar, 1/4 tsp. Nutmeg.
- Pour over mixture your 1/2 cup melted butter and combine to make large "crumble" sized pieces. Set this aside.
How to Make Pie Filling
- Cut your Rhubarb into 1/2-inch sized pieces to make 3 cups. Add this to a large bowl.
- Quarter your Strawberries to make 3 cups. Add to bowl with Rhubarb.
- Add to the bowl with Strawberries and Rhubarb your 1/3 cup Brown Sugar, 1/3 cup Granulated Sugar, 1/4 cup Cornstarch, 1/4 tsp. Salt, 1 tbsp. Orange Juice and 1/2 tsp. Vanilla.
- Pre-heat your oven to 400℉.
- Once oven is pre-heated, with a slotted spoon, add the Strawberry Rhubarb pie filling into your prepared pie crust. **Leave access liquid in the bowl**.
- Evenly distribute the Crumble Topping over the Strawberry Rhubarb pie filling.
- Add Aluminum Foil over the pie and bake in the 400℉ pre-heated oven for 20 minutes. Lower the oven temperature to 350℉ and continue to bake your pie for another 20-25 minutes. You don't want your crumble topping to burn.
- Remove pie from the oven and let it cool off (2-3 hours) before cutting into the pie. Any leftovers should be stored in the fridge.
Notes