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Strawberry Rhubarb Pie

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This delightful Strawberry Rhubarb Pie combines sweet and slightly tart flavors, perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, vanilla extract, and lemon juice. Toss until well mixed.
Assembly
  1. Pour the fruit mixture into the pie crust.
  2. In another bowl, mix brown sugar, rolled oats, flour, softened butter, and cinnamon to create the crumb topping.
  3. Sprinkle the crumb topping over the pie filling.
Baking
  1. 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.
  2. Let it cool before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 15g

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.
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