Description
Indulge in the delightful flavors of Strawberry Rhubarb Pie with Crumb Topping, where the sweet juiciness of ripe strawberries meets the tartness of rhubarb, all encased in a buttery crumb topping. Perfect for any occasion, this easy-to-make dessert is as versatile as it is delicious. Whether you’re celebrating a holiday or enjoying a casual family dinner, this pie is sure to impress. The unique crumb topping adds an unexpected twist to traditional pie, making each slice a memorable treat. Plus, you can use fresh or frozen fruit, so you can enjoy this dessert year-round!
Ingredients
Scale
- 1 1/4 cups flour
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/2 cup melted butter
- 3 cups sliced rhubarb (1/2 inch slices)
- 3 cups quartered strawberries
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon orange juice
Instructions
- Preheat your oven to 400°F (200°C).
- To make the crumb topping, combine flour, brown sugar, nutmeg, and salt in a bowl. Whisk in melted butter and apple cider vinegar until crumbly.
- In a large bowl, mix sliced rhubarb and quartered strawberries. Add sugars, cornstarch, salt, vanilla extract, and orange juice; stir well.
- Spoon the fruit filling into a frozen pie crust.
- Top with crumb mixture by breaking it into large pieces and patting it down gently.
- Bake for 20 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake for another 25–30 minutes until golden brown.
- Let cool on a wire rack for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (114g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg