When I was a little girl, I spent a lot of time with my grandpa. During the school year, I would spend the afternoons at his house, and in the summer, we were together a lot. One thing I do remember is that he always had a patch of rhubarb growing in the back yard. I can't remember him baking much, except for a couple delicious rhubarb desserts, Rhubarb Cobbler
and Rhubarb Crumb Pie
One time, I remember him making Rhubarb Cobbler with me, teaching me each and every step along the way. It wasn't until after it came out of the oven that we realized we had used baking soda instead of baking powder! No wonder it didn't rise properly. However, I'm pretty sure we still devoured it.
Today, I'm sharing with you an adaptation of my grandpa's Rhubarb Crumb Pie with the addition of strawberries. Nothing is quite like the combination of strawberries and rhubarb! If you've never tried it, you're in for a treat. The sweet strawberries balance the tangy rhubarb quite perfectly, if I do say so myself. Top it off with a crumb topping and you've almost got the perfect dessert. All that's needed is a scoop of vanilla ice cream!
Start with the fruit - 2 cups of diced strawberries and 2 cups of diced rhubarb. If you can't find fresh rhubarb, frozen works just fine! Just be sure to thaw it and squeeze out the extra moisture.
Combine the fruit with a
little lot of sugar (this is not for low-sugar diets!), a bit of flour, and some eggs to hold it all together. Pour it into the crust, and then make your crumb topping.
For the topping, combine a bit of flour and brown sugar and cut in the cold butter until it's crumbly. You can use two knives, a pastry cutter, or even just rub the butter with your fingers until it becomes crumbly. (Which in my opinion is the easiest.)
Spread the topping over the crust, and after 50 minutes in the oven, you have pie perfection
My recommendation? Serve it warm, topped with a scoop of vanilla ice cream.
Pie and ice cream... life can't get much better.
Strawberry Rhubarb Crumb Pie
One 9-inch pie
- 1 9-inch unbaked pie shell
- 2 cups diced rhubarb
- 2 cups diced strawberries
- 1 ½ cups sugar
- ⅓ cup flour
- dash salt
- 3 eggs, lightly beaten
- Crumb Topping
- ¾ cup flour
- ⅓ cup brown sugar
- 6 tablespoons cold butter
Preheat oven to 400*F. Roll pie crust into pan and up the sides; flute edges. In large bowl, combine rhubarb, strawberries, sugar, flour, salt, and eggs. Pour into prepared pie crust.
To make crumb topping, combine flour and brown sugar. Cut in the butter with a pastry cutter or two knives until crumbly. Sprinkle topping over pie. Bake in preheated oven 50-55 minutes until golden brown and bubbly.
Source: Adapted from a family recipe