Strawberry Rhubarb Pie
This delightful Strawberry Rhubarb Pie combines sweet and slightly tart flavors, perfect for spring and summer gatherings.
Ingredients
Fruit Filling
- 1.5 cups strawberries, sliced Use fresh strawberries for the best flavor.
- 1.5 cups rhubarb, chopped Fresh rhubarb is recommended, thaw if using frozen.
- 1 cup sugar Adjust based on the sweetness of the fruit.
- 0.25 cups all-purpose flour
- 0.5 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made pie crust pie crust Feel free to use homemade if preferred.
Crumb Topping
- 0.5 cup brown sugar
- 0.5 cup rolled oats
- 0.5 cup flour
- 0.25 cup butter, softened
- 0.5 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, vanilla extract, and lemon juice. Toss until well mixed.
Assembly
- Pour the fruit mixture into the pie crust.
- In another bowl, mix brown sugar, rolled oats, flour, softened butter, and cinnamon to create the crumb topping.
- Sprinkle the crumb topping over the pie filling.
Baking
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
- Let it cool before serving.
Notes
Serve warm or at room temperature. Consider adding vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3 to 4 days, or freeze for up to 2 months.