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Strawberry Rhubarb Crumble Pie

Strawberry Rhubarb Crumble Pie

Sweet, tart and fruity, with a rich crumble topping, Strawberry Rhubarb Pie is a tasty dessert that welcomes the growing season.
Author: Inger
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 425 kcal

Ingredients
  

  • 1 Single pie crust your favorite, for bottom only

Filling:

  • 3 cups rhubarb chopped in half inch pieces
  • 3 cups strawberries chopped to about the same size
  • ¾-1 cup sugar see note
  • ¼ cup quick cooking tapioca

Crumb topping:

  • 1 c flour
  • 1/2 c brown sugar
  • 1/2 c butter

Instructions
 

  • Prepare (or unwrap) your crust.
  • Cut up your strawberries and rhubarb as needed.
  • Mix the rhubarb and strawberries with the tapioca and sugar. Let mixture rest at least 5 minutes.
  • Mix up the crumble topping ingredients. (I use my fingers)
  • Stir the filling mixture again, then pour into the crust.
  • Top with the crumb topping.
  • Bake at 400F for about an hour. Check periodically to see that the crust and/or topping isn’t getting too dark. If it is, loosely place a piece of aluminum foil on top.
  • When the filling is bubbling up vigorously on the sides, remove and cool on a rack.

Notes

Go higher or lower on the sugar depending on whether you like things sweeter or tarter.  The topping also adds sweetness.

Nutrition

Calories: 425kcalCarbohydrates: 65gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 31mgSodium: 185mgPotassium: 274mgFiber: 3gSugar: 35gVitamin A: 408IUVitamin C: 35mgCalcium: 69mgIron: 2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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