You know it’s almost summer when the rhubarb is ready to harvest. Since it’s one of my favorite things to bake with (You can find more of my rhubarb recipes here.), I couldn’t wait to get in the kitchen and whip up this Strawberry Rhubarb Crumble Pie.
If you’ve never baked with rhubarb, this pie is a great way to try it. On it’s own, rhubarb is kind of like sour celery. However, when you pair it with sugar and use it in baked goods, it turns into this tangy wonderfulness that’s unlike anything else.
I grew up on Strawberry Rhubarb Pie. We still have it at many of our family gatherings. It will forever remind me of home and family, and that is reason enough to eat it as often as possible.
My grandparents have had a rhubarb plant in their garden for as long as I can remember. That plant is probably older than me, and it keeps coming back year after year. Many years it produces so much that we chop up the extra and freeze it so we can have rhubarb pie during the holidays. With my grandpa passing away last year and my grandma having limited mobility, the garden no longer exists, but that rhubarb plant is still going strong.
You might be wondering if you can make plain rhubarb pie. Yes, you can, and it’s delicious. I just like to add strawberries to the pie party to give the pie an extra touch of fruity sweetness.
Around here, this pie is usually made with a top and a bottom crust. But since I showed you how to make that a couple years ago, I thought I’d put a different spin on the recipe this time and make a Strawberry Rhubarb Crumble Pie.
For this version, you will need one crust. I recommend using IBC’s Go-To Pie Crust, but you can use whatever recipe you like. (You can even use store-bought, and I won’t tell.) You will need to halve the recipe. Of course, another option is to follow the crust recipe as it’s written and make two of these pies – one for you and one for a friend. (You can have your friend thank me for that tip.)
Also, while that recipe tells you to use a food processor, you can also do it by hand. Sometimes I find it helpful to do it by hand in order to feel the dough. In my opinion, that’s the best way to tell when it’s ready to be rolled out.
Whether you love rhubarb or have yet to try it, I hope you give this recipe a whirl. You won’t be disappointed.
Here's what you will need:
1 IBC's Go-To Pie Crust (Only 1/2 recipe is needed.)
3 cups rhubarb, chopped into 1/2-inch pieces
2 cups strawberries, hulled and cubed
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
Pinch of salt
1/2 cup cold unsalted butter, cubed
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup quick oats
1/2 teaspoon cinnamon
Vanilla ice cream
Begin by preparing your pie crust. (If using IBC's Go-To Pie Crust, you will only need 1/2 of the recipe.) Roll out the dough onto a lightly floured surface. Carefully transfer it to a 9-inch pie pan. Pinch around the rim of the dough to form an edge. Place it in the refrigerator to chill.
Preheat your oven to 400 degrees F.
In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside.
Next, prepare the crumble topping. In a bowl, mix together the butter, flour, brown sugar, quick oats, and cinnamon. I find using your hands works best; however, you can use a spoon or pastry cutter. Mix until crumbly.
Remove your pie dough from the refrigerator. Fill the dough with the strawberry rhubarb mixture leveling off the top. Then, sprinkle evenly with the crumble topping.
Bake the pie for 20 minutes at 400 degrees F. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes. You'll know the pie is done when the filling is bubbling and the top is browned.
Let the pie to cool for at least two hours before serving. This will allow the filling to set. Serve with a scoop of vanilla ice cream.
Looks pretty delicious, right? I told you. You won’t be able to keep your hands off it.
P.S. That little video above is from SnapChat. Follow along!
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