Strawberry Rhubarb Pie

A delightful spring dessert that combines the sweet juiciness of strawberries with the tartness of rhubarb in a flaky crust, perfect for any occasion.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 pieces

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the filling

2 cups strawberries, sliced Use ripe, fragrant strawberries.
2 cups rhubarb, chopped Choose firm and bright stalks.
1 cup sugar Can substitute with honey or maple syrup.
2 tablespoons cornstarch For thickening the filling.
1 tablespoon lemon juice Enhances the flavor.
1 teaspoon vanilla extract For added sweetness.
1 prepared pie crust prepared pie crust Store-bought or homemade.

For the crumb topping

1/2 cup flour All-purpose flour.
1/2 cup brown sugar Adds richness.
1/2 cup rolled oats Provides texture.
1/4 cup butter, softened Substitute with coconut oil if desired.

Method

Preparation

Preheat your oven to 425°F (220°C).
In a mixing bowl, combine the sliced strawberries and chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla extract until well mixed.
Pour this mixture into the prepared pie crust.

Topping

In another bowl, mix the flour, brown sugar, rolled oats, and softened butter until the mixture resembles crumbs.
Sprinkle this topping over the fruit filling.

Baking

Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the filling is bubbly and the topping is golden brown.
Allow to cool before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 20g

Notes

Pair with vanilla ice cream or whipped cream for an excellent serving suggestion. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.

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