Amazing Strawberry Rhubarb Pie

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At our new home, we have been blessed with an abundance of fantastic rhubarb.

I have tried several recipes, but this strawberry & rhubarb pie is amazing!

(If you’re not a strawberry fan, I made a similar pie without the strawberries.

Ingredients for Pie Filling:

– 2 c. rhubarb

– 1.5 c. of strawberries

– 1.5 c. sugar

– 3 T. flour

– 1 egg

– 1 t. vanilla

– Optional: A small amount of JELLO Strawberry filling

– 1 pie crust (It’s quarantine during the pandemic, and I ended up with the wrong pie crust – only the bottom and a deep dish.)

Ingredients for Crumble Topping:

– 12 T. unsalted butter

– 1/3 c. of brown sugar

– 1/3 c. of white sugar

– 1.5 c. of all-purpose flour

Directions for Pie Filling:

1. Preheat the oven to 425 F.

2. Wash the rhubarb and cut into pieces roughly 3/4 inch (or smaller) until you have 2 cups total.

3. Wash the strawberries and cut into smaller pieces until you have 1.5 cups. Add to the rhubarb pieces in a mixing bowl.

4. Add the 1.5 c. of sugar and 3 T. of flour to the rhubarb and mix.

5. Whisk the egg and vanilla (1 t.) is a separate bowl.

6. Combine the two mixtures together.

7. I cheated and bought premade pie crust, so all I had left to do was to add the filling and make a topping (since I bought the wrong crust).

This is what the pie filling will look like:

Directions for Crumble Topping:

1. Cut the 12 T. of unsalted butter into smaller pieces (or grate).

2. Add 1/3 c. of brown sugar and 1/3 c. of white sugar into the butter.

3. Add 1.5 c. of flour and mix until you create a crumbly mixture. You may use a pastry cutter, or you may mix by hand.

Here’s a pastry cutter with great reviews:

4. Spread evenly across the top of the two pies. (I didn’t have quite enough, so I made too much and used the leftover for rhubarb muffins. Rhubarb muffins here:

This is what the crumble topping will look like:

Baking Directions:

1. At 425 F, bake for 15 minutes.

2. Reduce the heat to 350 F, bake for 40 – 45 minutes.

If you are able, let the pie sit for an hour before serving. That didn’t happen in our house!

Also, the edges of the pies were a little dry on a previous pie, so I wrapped the edges in tinfoil.

At some point, I will buy these cool crust shields!

You can find crust shields here:

Enjoy your strawberry & rhubarb pie!

You can check out more rhubarb recipes here:

Easy Strawberry Rhubarb Jam (no pectin)

Rhubarb & Strawberry Jello Dessert –

Rhubarb Muffins with Crumble Topping

Rhubarb Pie with Crumble Topping

Rhubarb Cake

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