Strawberry Rhubarb Pie

A delightful summer dessert featuring a balance of sweet strawberries and tart rhubarb, encased in a flaky crust and topped with a crumbly mixture.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Baking, Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Filling

2 cups strawberries, hulled and sliced Use fresh, ripe strawberries for the best flavor.
2 cups rhubarb, chopped Choose vibrant rhubarb for optimal taste.
1 cup sugar Can be adjusted based on sweetness preference.
1/4 cup cornstarch For thickening the filling.
1 teaspoon vanilla extract
1 tablespoon lemon juice Enhances flavor.
1 tablespoon butter, diced To sprinkle on the filling.
1 pie crust store-bought or homemade Can use gluten-free crust if desired.

Crumb Topping

1 cup flour
1/2 cup brown sugar Can substitute with granulated sugar.
1/2 cup rolled oats
1/2 cup butter, melted

Method

Preparation

Preheat your oven to 375°F (190°C).
In a spacious bowl, mix together the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice, stirring until fully blended.
Pour this luscious fruit filling into your prepared pie crust and sprinkle with diced butter.
In another bowl, combine the flour, brown sugar, and rolled oats, then add the melted butter and mix until you reach a crumbly consistency.
Evenly distribute the crumb topping over the fruit filling.

Baking

Bake for 45-50 minutes, or until the filling is bubbling and the topping has turned a lovely golden brown.
After baking, let the pie cool before cutting into it.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15g

Notes

Store in the fridge to maintain freshness. Reheat before serving for best flavor. Can be frozen for up to 2 months. Use a glass or ceramic pie dish for even baking.

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