MUST TRY Strawberry Rhubarb Crumble Pie – BUTTERY TOPPING
A perfectly balanced dessert featuring tart rhubarb and sweet strawberries, topped with a golden crumbly butter crust. Ideal for seasonal gatherings or cozy dinners with family, this pie offers a delightful contrast of textures and flavors.
Ingredients
- 1 pre-made pie crust
- 3 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
Instructions
- Combine chopped rhubarb and sliced strawberries in a large bowl
- Add sugar and cornstarch, mixing until evenly coated
- Pour fruit mixture into prepared pie crust
- In another bowl, mix flour, brown sugar, and softened butter until crumbly
- Sprinkle crumble mixture over the fruit
- Preheat oven to 375°F (190°C)
- Bake for 45 minutes until golden and bubbly
- Cool for 15+ minutes before slicing
Notes
Use fresh strawberries and rhubarb for optimal flavor; frozen may result in soggier crust
Let pie cool completely for clean slices
Adjust sugar based on rhubarb tartness
Add 1 tsp vanilla extract to fruit mixture for extra flavor
For a flakier crust, use cold butter in topping
Let pie cool completely for clean slices
Adjust sugar based on rhubarb tartness
Add 1 tsp vanilla extract to fruit mixture for extra flavor
For a flakier crust, use cold butter in topping