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Rhubarb-Strawberry Pie

by on May 5, 2010 in Desserts, Pies May 5, 2010 DessertsPies
See post on Very Culinary’s site!
5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

Not too sweet, not too tart. Just right. YUMMY. And as far as making pie goes, you’ll be pleasantly surprised how fast and simple this is to prepare.

Ingredients

  • 4 cups (about 1 1/4 Pounds) Rhubarb, Ends Trimmed, Cut Crosswise Into 1/2 Inch Pieces
  • 2 cups Strawberries, Quartered
  • 1 cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • ⅛ teaspoons Salt
  • 1 package Deep-dish 9 Inch Prepared Pie Crust
  • _____
  • FOR THE CRUMBLE TOPPING:
  • ¾ cups All-purpose Flour
  • ⅓ cups Packed Brown Sugar
  • 3 Tablespoons Granulated Sugar
  • 1 teaspoon Cinnamon
  • ⅛ teaspoons Salt
  • 6 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)

Preparation

For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.

Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with crumble topping. Place pie on a foil-lined rimmed baking sheet.

Place pie in the oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely before serving.

9 Comments

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dulcimerhope on 6.21.2010

One change I’ve made: I bake it at 400 degrees for 20 minutes and then lower the temperature to 350 and bake for 30-45 minutes more. (Total bake time of less than one hour — much quicker!)

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Very Culinary on 5.12.2010

@irishkpf – I made it again for Mother’s Day, too! Such an easy go-to pie when rhubarb is in season. I am so thrilled you liked it.

@nk119 – So glad it worked out for you. And good call on the vanilla ice cream!

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nk119 on 5.10.2010

I just made this recipe. I’m not a fan of the strawberries with rhubarb,but it was just enuff not to take over from the rhubarb. I had 2 small pie shells,so I made 2. I just had a piece with a scoop of vanilla ice cream and the pie was till a tad warm…..DELISH! thanks

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irishkpf on 5.10.2010

I made this pie as part of Mother’s Day dinner. It was SOOOO yummy! The next time I make it, I am going to reduce the amount of sugar used in fruit to 3/4 c.

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polwig on 5.6.2010

I love Rhubarb and strawberries… great recipe…

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8 Reviews

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Deanna F on 5.14.2017

The rhubarb/strawberry ratio is just right. The supposed “deep dish” crust I bought turned out to be pretty small though. The filling was so mounded up I had to press the topping to stay on – so it wasn’t very crumbly. But it still tasted great! Next time, I’ll roll out pie dough and use my own (bigger) pie plate. Hopefully it will look nicer and I won’t loose as much of those yummy juices.

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mblama on 6.17.2016

Loved this!

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brynna on 6.5.2013

SO GOOD! I wasn’t thinking and put the pie on an UNrimmed baking sheet. Don’t make this mistake! The juices ran over and onto the bottom of the oven where they smoked and burned. Once I smelled what was happening, I quickly took it out and put it on a rimmed baking sheet instead. Problem solved.

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Betsy Joy B. on 10.25.2011

Turned out great – I only baked it for an hour but it was awesome!

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mochamamma on 7.24.2010

I just made this today and it turned out GREAT! I did use raspberries instead of strawberries (it usually bugs me when people write a review and say they changed a major ingredient – sorry!). It tasted very much like a pie from the Grand Traverse Pie Company here in Michigan and that is really saying something. If you use thawed rhubarb, drain excess water and add an extra tablespoon of cornstarch, it was perfect.

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