Strawberry Rhubarb Crumb Pie Recipes

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CRUMB-TOPPED STRAWBERRY RHUBARB PIE



Crumb-Topped Strawberry Rhubarb Pie image

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.

Provided by JessKnight

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup chilled butter
2 tablespoons cold water, or more as needed
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
⅓ cup chopped pecans
1 cup all-purpose flour
⅔ cup white sugar
⅓ cup chilled butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  • Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  • Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  • Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g

STRAWBERRY/RHUBARB CRUMB PIE



Strawberry/Rhubarb Crumb Pie image

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
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

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY RHUBARB CRUMBLE PIE



Strawberry Rhubarb Crumble Pie image

This Strawberry Rhubarb Crumble Pie is a quintessential summer dessert recipe that is filled with flavors of the season.

Provided by Michael Wurm, Jr.

Categories     Dessert

Time 1h25m

Number Of Ingredients 14

1 IBC's Go-To Pie Crust (Only 1/2 recipe is needed.)
3 cups chopped rhubarb (chopped into 1/2-inch pieces)
2 cups hulled and cubed strawberries
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)
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 teaspoon cinnamon
Vanilla ice cream

Steps:

  • Begin by preparing your pie crust. (If using my Go-T0 Pie Crust recipe (linked below), 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.

Nutrition Facts : Calories 449 kcal, Carbohydrate 70 g, Protein 4 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 31 mg, Sodium 199 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving

STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

Steps:

  • Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
  • Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
  • Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

HUMBLE STRAWBERRY RHUBARB CRUMBLE PIE



Humble Strawberry Rhubarb Crumble Pie image

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.

Provided by HokiesMom

Categories     Dessert

Time 2h18m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (9 inch) unbaked pie crusts (homemade or store bought)
4 cups rhubarb, sliced 1/4 inch thick
4 cups strawberries, each cut in half
1 tablespoon orange zest, grated
1 1/2 cups sugar
1/2 cup dry tapioca
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/8 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1/3 cup sliced almonds

Steps:

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

Nutrition Facts : Calories 561.4, Fat 21.4, SaturatedFat 9.4, Cholesterol 30.5, Sodium 163.8, Carbohydrate 90.6, Fiber 4.4, Sugar 55.3, Protein 5

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.

Provided by Amy

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

2 cups strawberries, (quartered)
2 cups (about 3/4 pound) rhubarb, (cleaned, ends trimmed, cut into 1/2-inch pieces)
1/2 cup granulated sugar
1 1/2 tablespoons corn starch
1/8 teaspoon kosher salt
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, (cut into small pieces)

Steps:

  • Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
  • In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
  • For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
  • Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
  • Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

Nutrition Facts : ServingSize 6 servings, Calories 323 kcal, Carbohydrate 54 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 104 mg, Fiber 2 g, Sugar 37 g

STRAWBERRY RHUBARB CRUMB PIE



Strawberry Rhubarb Crumb Pie image

It's that time of year! This is a famous pie from Das Dutchmen Essenhaus in Middlebury, IN where I was a waitress for 4 years. One of my MOST favorite!

Provided by Darlene Smithers

Categories     Fruit Desserts

Time 1h45m

Number Of Ingredients 14

1 tsp vanilla extract
1/4 tsp salt
1 egg
1 1/4 c sugar
1/3 c all purpose flour
1/3 c heavy whipping cream
1 c chopped rhubarb
1 c sliced fresh strawberries (heaping)
1 unbaked pie shell
CRUMB TOPPING
3/4 c flour
3/4 c oats, uncooked
1/2 c brown sugar
1/4 c shortening

Steps:

  • 1. Beat together first 6 ingredients. Stir in 1 cup Rhubarb and strawberries. Pour into pie shell.
  • 2. Crumbs: mix flour oats and brown sugar together. Cut in shortening with a fork until crumbly. Sprinkle all over the top of pie. Bake @ 350 degrees for 1hour and 15 minutes or until lightly browned.

STRAWBERRY-RHUBARB CRUMB PIE



Strawberry-Rhubarb Crumb Pie image

This pie is a study in contrasts, with strawberries acting as the perfect natural sweetener for rhubarb's tartness. Enjoy this pie between June and July, when strawberries are at their prime, coinciding with the rhubarb season. As with Rhubarb Pie (page 71), if you prefer a less sweet pie, try this recipe using the traditional pastry double crust.

Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 10

1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping (page 12)
1 cup sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca (see page 46)
Pinch of salt
3 cups hulled and quartered (lengthwise) strawberries (approximately 1 pound strawberries)
3 cups trimmed 1/2-inch-thick slices rhubarb (approximately 4 large rhubarb stalks)
1 tablespoon unsalted butter, cold and cut into small piece

Steps:

  • Preheat the oven to 375°F.
  • To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
  • To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated. Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter. Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.
  • To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is thick and bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
  • Strawberry-Rhubarb Crumb Pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

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STRAWBERRY RHUBARB CRUMBLE PIE RECIPE - …
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2012-07-15 Step 1. Pastry: Combine the flour and salt in large bowl; add shortening and cut into the flour using a pastry blender or 2 knives until the …
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STRAWBERRY-RHUBARB CRUMBLE PIE RECIPE | MYRECIPES
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STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING | A FOOD …
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2020-05-09 This Strawberry Rhubarb Pie with Crumb Topping is one of my favorite spring and summertime desserts. Sweet strawberries and tart …
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  • Preheat oven to 400°F and line a sheet tray or cookie sheet with parchment or foil. Baking the pie on top of a lined sheet tray will help catch pie filling juices in case any spills over.
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STRAWBERRY RHUBARB CRUMBLE PIE - THE VIEW FROM …
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  • Put the crumble ingredients in a food processor and pulse about 25 times, or until it resembles coarse crumbs. Pour it into a bowl, add the vanilla paste, and work it in with your fingers, I like to create some clumps in the mixture with my fingers by pressing it together to get a coarser crumble texture.
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  • Transfer your frozen pie crust to one of your own pie plates if you like. Fill the frozen pie crust with the fruit filling. Top with the crumble topping.


STRAWBERRY RHUBARB CRUMBLE PIE | TASTY KITCHEN: A HAPPY ...
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  • To prepare the pie crust: Prepare the shortcrust pastry as instructed. Roll the pastry out into a large circle, then fit into a lightly greased 9-inch (23-cm) tart pan with a removable bottom, pressing it down gently so it eases into the bottom and sides of the plate. Trim the excess dough. (You can also use a regular pie plate and crimp the edges, as desired.) Refrigerate for 30 minutes.
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STRAWBERRY RHUBARB CRUMBLE PIE - TUTTI DOLCI
2018-05-10 Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Prepare filling: Whisk together sugar, arrowroot starch, and salt in …
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  • For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
  • Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
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  • Whisk together sugar, arrowroot starch, and salt in a large bowl. Add sliced strawberries, rhubarb, Meyer lemon zest, and lemon juice to sugar mixture and toss together just until combined. Immediately spoon filling into chilled bottom crust and sprinkle with crumble topping. Place pie on preheated baking sheet and bake for 65 to 70 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools).


STRAWBERRY RHUBARB CRUMBLE PIE - LOVE IN MY OVEN
2021-05-20 Preheat the oven to 350 F and place the prepared pie crust into a 9″ pie plate. In a small bowl, combine together the rhubarb, strawberries, sugar, lemon zest, cornstarch and …
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Category Pies
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  • Preheat the oven to 350 F and place the prepared pie crust into a 9″ pie plate. In a small bowl, combine together the rhubarb, strawberries, sugar, lemon zest, cornstarch and salt. Immediately pile the mixture into the prepared crust.
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STRAWBERRY/RHUBARB CRUMB PIE RECIPE: HOW TO MAKE IT
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Rhubarb and Strawberry Pie Recipe | Allrecipes tip www.allrecipes.com. Wonderful pie!I used frozen whole strawberries and frozen rhubarb and let them thaw before making the filling.I followed the recipe except I My husband just loved it and so did my family who had never had rhubarb before!I've already bought some rhubarb to freeze so I can make this again!
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STRAWBERRY/RHUBARB CRUMB PIE - PRINTER FRIENDLY ...
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