Strawberry/Rhubarb Crumb Pie

4.6
(269)

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too!

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 egg

  • 1 cup sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • ¾ pound fresh rhubarb, cut into 1/2 inch pieces

  • 1 pint fresh strawberries, halved

  • 1 (9 inch) unbaked pie shell

TOPPING:

  • ¾ cup all-purpose flour

  • ½ cup packed brown sugar

  • ½ cup quick-cooking or rolled oats

  • ½ cup cold butter

Directions

  1. In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.

  2. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.