This Easy Crumble Top Rhubarb Strawberry Pie Recipe makes a delicious pie using fresh or frozen rhubarb and strawberries and a single crust pastry pie shell.
I used a package of store-purchased pie shells (pastry crusts) to make this rhubarb pie.
Looking for a dessert recipe idea with rhubarb and strawberries together? You have just found a great one!
Rhubarb and strawberries - a winning combination!
I made it today, and it is a big hit!
... You may want to make two pies, because one pie will not last long!
Note - If you are using frozen rhubarb, defrost it in a sieve over a bowl, and discard the extra liquid.
1 prepared 9" pastry pie shell, unbaked (purchased or home-made)
2 1/2 cups fresh or frozen rhubarb
2 cups sliced, fresh or frozen strawberries
1 1/2 cups granulated sugar
1/3 cup plus 1/2 cup all-purpose flour
1 cup sour cream
1/2 cup brown sugar
1/4 cup butter, or margarine
Place the chopped rhubarb, and the sliced strawberries in the bottom of the prepared pie shell.
In a bowl, mix the sugar, the 1/3 cup flour, and the sour cream.
Pour the above mixture over the rhubarb and strawberries in the pie shell.
Combine the 1/2 cup flour, the brown sugar, and the butter and mix till it resembles coarse crumbs.
Sprinkle the crumb mixture over top of the pie filling.
Bake at 450° F for 15 minutes, and then decrease temperature to 350° F, and bake for another 35 - 45 minutes, or until fruit is tender.
Serve warm or cold with ice cream or whipped cream, or serve plain.
Enjoy this homemade rhubarb pie!
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