Strawberry Rhubarb Crumble Pie: A Sweet Tart Adventure

Experience the perfect harmony of sweet and tart in this Strawberry Rhubarb Crumble Pie, a delightful dessert for any occasion.

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Prep Time 30

Cook Time 1

Cooling Time 2

Total Time 3 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Pie Crust

1 each Single Pie Crust Use your favorite pre-made or homemade crust.

Filling

2 cups Rhubarb Chop into half-inch pieces for even cooking.
2 cups Strawberries Chop to about the same size; fresh or frozen works well.
0.75-1 cup Sugar Adjust based on your preference for sweetness.
0.25 cup Quick Cooking Tapioca Acts as a thickener; cornstarch can substitute.

Crumble Topping

1 cup Flour All-purpose or a gluten-free alternative.
0.5 cup Brown Sugar Can substitute with white sugar if desired.
0.5 cup Butter Opt for unsalted for better control over saltiness.

Equipment

9-inch Pie Dish
Mixing Bowls
pastry cutter

Method

Preparation Steps

Prepare your favorite single pie crust and place in a 9-inch pie dish. Chill while preparing the filling.
In a bowl, combine chopped rhubarb, strawberries, sugar, and tapioca. Let sit for 5-10 minutes.
For the crumble, mix flour and brown sugar in a bowl. Cut in butter until mixture resembles coarse crumbs.
Pour the fruit filling into the crust, then sprinkle the crumble topping over it evenly.
Bake at 400°F (200°C) for 50-60 minutes until the filling bubbles and the topping is golden.
Cool the pie on a wire rack for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This pie is best served warm, possibly with vanilla ice cream or whipped cream for an extra treat.

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