Sunday, March 17, 2013

Strawberry Rhubarb Pie With Crumb Topping

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The suns out today and it's starting to look a bit like spring with the crocus's popping up their pretty little heads next to our drive way. 
It's just a matter of time and the tulips and daffodils will be next. 
I can't wait! 
I couldn't think of a better way to help the sunshine peek through then with a Strawberry Rhubarb Pie With Crumb Topping. 
This pie speaks Colt's love language, it goes straight to his heart. 
It reminds him of childhood at his Grandma's house and makes him a little giddy!
He deserved every moment of sheer enjoyment! He's such an amazing man. He works hard and is always willing to lend a hand whether it is around the house or with the blog.
He was even kind enough to help take the picture above after he returned from work. 
That man defiantly earns his pie! 
Colts other all time favorites are Strawberry Rhubarb Crisp (for when I'm not in the mood to make a pie crust) and Banana Cream Pie
They keep my husband happy...


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Combine strawberries and rhubarb in a large bowl. 
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Add sugar, flour, cinnamon and vanilla. Stir together until well incorporated.
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Fill 1 9" whole uncooked and crimped pie shell with filling.
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In a mixer fitted with a paddle attachment or using fingers combine brown sugar, flour and sea salt, until blended. Add butter and vanilla and beat on medium-low speed or smashing butter with finger until mixture resembles coarse crumbs.
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Top pie with crumb mixture.
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I'm ready for the oven!
Place an old cookie sheet or a cookie sheet lined with parchment on shelf under pie in oven to catch drips.
 Bake on center shelf in a 375 degree oven until the juice's peeking through the pie are bubbly and the pie is light brown about 55 minutes- 1 hour 10 minutes.
(If edges of pie are browning too quickly use aluminum foil to cover edges of pie crust.)
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This pie is wonderful alone.
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But our favorite is a la mode, slightly warm.
Colt complained every last bite of this slice he had to enjoy  eat before dinner. 
It was his due punishment after a long hard day! 
He barely even shared a small taste..
This recipe was shared at Strut Your Stuff and The Weekend Pot Luck






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Strawberry Rhubarb Pie With Crumb Topping

Recipe by Serena Bakes Simply From Scratch
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Strawberry Rhubarb Pie With Crumb Topping Recipe
Prep time: PT20M
Cook time: PT1H10M
Total time: PT1H30M
Yield: 1 Pie
Ingredients
  • 1 whole 9" Uncooked Pie Shell Crimped Around Edge, Cold
For Pie Filling:
  • 3 cups Rhubarb, Sliced (About 4 thin stalks)
  • 2 cups Strawberries, Sliced
  • 1/2 cup Granulated Sugar
  • 1/4 cup All-Purpose Flour
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon Vanilla
For Crumb Topping:
  • 3/4 cup Brown Sugar
  • 3/4 cup All-Purpose Flour
  • 1/4 teaspoon Sea Salt
  • 1/3 cup Cold Butter, Cut Into Cubes
  • 1/2 teaspoon Vanilla
Cooking Directions
  1. Preheat oven to 375 degrees.
  2. In a large bowl combine rhubarb, strawberries, granulated sugar, flour, cinnamon and vanilla. Stir until well incorporated.
  3. Pour rhubarb /strawberry mixture into uncooked pie shell.
  4. In a mixer fitted with a paddle attachment or in a large bowl combine brown sugar, flour and sea salt. Add butter and vanilla. Using a mixer mix on medium low speed or with fingers mix until mixture resembles coarse crumbs.
  5. Top pie evenly with crumb mixture.
  6. Place an old cookie sheet lined with parchment paper on lower rack in oven (to catch drips). Place pie on center rack in oven and bake for 55 minutes to 1 hour 10 minutes. Pie is done when juice's are bubbly and pie is light brown. If crust starts to over brown cover edges with foil.
  7. Allow pie to cool until warm.
  8. Enjoy plain or with ice cream.

12 comments:

  1. This looks amazing!! What a nice treat for your husband!

    I'm a new follower on GFC!

    Ashley @ casa-de-castel.blogspot.com

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  2. This is such a gorgeous pie! I've never baked with rhubarb but would love to, this looks amazing!

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  3. Oooh, a spring pie! A beautiful, delicious spring pie!!!!

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  4. Such a lovely pie!! I love the texture of the crumb topping!
    http://www.rita-bose-cooking.com/

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  5. Yum, your pie looks so delicious! I love fruit desserts with crumble toppings!

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  6. Your pie looks like summer. :) We love strawberry rhubarb as a flavor combination in yogurt and in jam but I have never cooked rhubarb. Your recipe makes it look similar to sliced celery. That's easy enough. :)I am going to have to give baking with fresh rhubarb a try. Thanks for the recipe!

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  7. i remember the first time i had strawberry rhubarb pie--in maine. i fell in love! this looks delish!

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  8. It looks so yummy! It makes me think of summer time!
    Do you know how much weight I would gain eating all your good food. LOL

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  9. So great! I love rhubarb but have never actually used it in a dish (I just eat other peoples lol).

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  10. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

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  11. Can you use frozen rhubarb/strawberries in fall/winter months? Thank you!

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    Replies
    1. Hi,
      Yes you can use frozen rhubarb and strawberries. I partially defrost my rhubarb and strawberries before using. Have a great weekend!

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