Go Back
A slice of Strawberry Rhubarb Pie in a bowl
Rachel Ballinger

Strawberry Rhubarb Pie

The sweetness of the strawberries combine perfectly with the distinct tanginess of the rhubarb and topped with an oatmeal brown sugar topping, this pie is sure to delight anybody who tries it. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1 Pie
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Dough for single crust pie
  • 1 large egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 cups rhubarb cut into 1/2-inch pieces, fresh or frozen
  • 2 cups sliced strawberries fresh or frozen
Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter cubed

Method
 

  1. On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.
  2. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.
  3. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  4. Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.

Notes

If using frozen fruit, allow it to thaw and drain off excess juice before using.