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    You are in: Home / Baking / Humble Strawberry Rhubarb Crumble Pie Recipe
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    Humble Strawberry Rhubarb Crumble Pie

    Humble Strawberry Rhubarb Crumble Pie. Photo by CoffeeB

    1/1 Photo of Humble Strawberry Rhubarb Crumble Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 18 mins

    30 mins

    1 hr 48 mins

    HokiesMom's Note:

    Found in Woman's Day magazine March 2008. I am waiting for some great fresh rhubarb to hit our farmer's market and then this recipe will be made! I like the idea that it is a pie and not just a basic crumble - so it should hold up better when serving.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    PIE CRUST

    • 1 (9 inch) unbaked pie crusts (homemade or store bought)

    FILLING

    TOPPING

    Directions:

    1. 1
      Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
    2. 2
      Prepare pie crust and place in a 9-inch pie plate.
    3. 3
      Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
    4. 4
      Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
    5. 5
      Spoon filling into pie shell and sprinkle evenly with topping.
    6. 6
      Place pie on lined baking sheet and bake 15 minutes.
    7. 7
      Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
    8. 8
      Let cool on a wire rack for at least 20 minutes before serving.
    9. 9
      Optional: you can top each slice with vanilla ice cream before serving.

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    • on November 23, 2009

      55

      Outstanding - this is one of the tastiest pies I have ever made! I used frozen strawberries and rhubarb that I had leftover from the summer, and it turned out beautifully. I measured the 4 cups of each while they were frozen, thawed them out, and drained off the excess juice before I mixed the filling together. The crumble topping is also great - very crunchy and tasty, but not too sweet. And the almonds are a nice bonus! Enjoy everyone :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2009

      55

      Ooooohhhh. This is so good Mel. A combination of tart/sweet in a heavenly crust. I took your advice about putting in some additional cinnamon and only added 1/4 t. I think even a bit more wouldn't hurt. I did omit the orange zest, but other than that everything was perfect. A sure keeper for this time of year when everything is fresh. My strawberries were just picked and the rhubarb was only a few days old. Wonderful, Wonderful!~

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014

      55

      This made a great crumble. I'm sorry Mel but I didn't use the crust and made it as a regular crumble (Saved a lot of fat, calories and time.....also, I hate messing with pie crusts, lol). I'know that it would be a really nice pie slice though thanks to the tapioca thickening the liquid to a gel consistency. I used frozen rhubarb and strawberries and added 1 tsp of cinnamon. We two simply love it and I already have "permission" to make it again soon. Total winner.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Humble Strawberry Rhubarb Crumble Pie

    Serving Size: 1 (252 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 561.4
     
    Calories from Fat 192
    34%
    Total Fat 21.4 g
    32%
    Saturated Fat 9.3 g
    46%
    Cholesterol 30.5 mg
    10%
    Sodium 163.7 mg
    6%
    Total Carbohydrate 90.5 g
    30%
    Dietary Fiber 4.4 g
    17%
    Sugars 55.3 g
    221%
    Protein 4.9 g
    9%

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