Rhubarb-Strawberry Pie Recipe

Name: Rhubarb-Strawberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/8 teaspoons Salt; 1 package Deep-dish 9 Inch Prepared Pie Crust; _____; FOR THE CRUMBLE TOPPING:; 3/4 cups All-purpose Flour; 1/3 cups Packed Brown Sugar; 3 Tablespoons Granulated Sugar; 1 teaspoon Cinnamon; 1/8 teaspoons Salt; 6 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)

Servings: persons

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
1/8 teaspoons Salt
1 package Deep-dish 9 Inch Prepared Pie Crust
_____
FOR THE CRUMBLE TOPPING:
3/4 cups All-purpose Flour
1/3 cups Packed Brown Sugar
3 Tablespoons Granulated Sugar
1 teaspoon Cinnamon
1/8 teaspoons Salt
6 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)

1
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.
2
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.
3
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.

595

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Rhubarb-Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Strawberry Pie

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