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Strawberry/Rhubarb Crumb Pie
SUBMITTED BY:
Paula Phillips
"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!"
RECIPE RATING:
Read Reviews
(66)
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PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter
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DIRECTIONS
In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.
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REVIEWS
Reviewed on Jun. 28, 2007 by CopperPot
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CopperPot
Jun. 28, 2007
I would have given it a five star for flavor alone! On my second attempt I omitted the egg and cut the sugar to 3/4 cup. I didn't have a runny pie on the second attempt. If you cut the butter for the crumb topping back to six (6) tablespoons you won't notice a difference in texture or taste, so save the fat and the calories and cut it back. Great recipe! Thanks for sharing!
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9 users found this review helpful
I would have given it a five star for flavor alone! On my second attempt I omitted the egg...
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Reviewed on Jun. 23, 2007 by Debra R
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Debra R
Jun. 23, 2007
This pie is pure heaven. I cut the sugar inside the pie by half and added 1 teaspoon of cornstarch. We moved into a house with rhubarb growing in the garden and I had never tried to cook with it before. My husband said it is new favorite pie.
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8 users found this review helpful
This pie is pure heaven. I cut the sugar inside the pie by half and added 1 teaspoon of...
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Reviewed on Apr. 24, 2007 by
Ashley
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Ashley
Apr. 24, 2007
This was my first time both eating and making a strawberry rhubarb desert. It was very simple and it came out delicious! The only addition I made was to add a little cornstarch for extra thickening, as I have recently had many issues with my pies not thickening properly.
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6 users found this review helpful
This was my first time both eating and making a strawberry rhubarb desert. It was very...
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Reviewed on Aug. 20, 2007 by Sandy N.
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Sandy N.
Aug. 20, 2007
The first time I made this pie I thought it was wonderful. I decided to make another and enter it in my local county fair. I won a blue ribbon (1st prize)! The only change I made was adding a tablespoon of corn starch for thickening. This pie was very easy to make and has an excellent flavor. Thank you for submitting the recipe for all to enjoy!
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4 users found this review helpful
The first time I made this pie I thought it was wonderful. I decided to make another and enter...
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Reviewed on Feb. 18, 2008 by makurbana
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makurbana
Feb. 18, 2008
I added cornstarch as per other reviewers, cut down the sugar to about 3/4 cup, and made my own pie crust. It turned out beautifully and I won my organization's annual baking contest!
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3 users found this review helpful
I added cornstarch as per other reviewers, cut down the sugar to about 3/4 cup, and made my...
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Reviewed on Jun. 17, 2007 by Liz
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Liz
Jun. 17, 2007
I made this pie for the first time and got RAVE reviews. I actually used 1 lb. of rhubarb and more strawberries for a bit more filling and it paid off. Next time I make it however, I'm going to make it with less sugar, probaly with 1/2 cup sugar instead of the 1 cup, especially if you add more strawberries. Because of the reviews I got, I'm giving this 5 stars, but I would only have rated it 4 stars for myself personally because I don't like things as sweet. Great pie in any case!
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3 users found this review helpful
I made this pie for the first time and got RAVE reviews. I actually used 1 lb. of rhubarb and...
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Reviewed on May 26, 2007 by
CrystallineTulip
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CrystallineTulip
May 26, 2007
I used both frozen rhubarb and strawberries; I thawed them before mixing them into everything else (it only took about 20 minutes to thaw). It came out tasting excellent, but I somehow got too much filling in the crust so it bubbled over. It would have been the perfect amount in a deep-dish pie crust. The mess was worth it! This was my first attempt at making a pie from scratch and I loved it...thanks.
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3 users found this review helpful
I used both frozen rhubarb and strawberries; I thawed them before mixing them into everything...
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Reviewed on May 14, 2007 by
Claire
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Claire
May 14, 2007
Incredible pie! We bought our new home and inherited a ton of rhubarb in our garden. This was my first attempt baking with rhubarb and I am very pleased. I did make two minor additions. I added just a touch of almond extract to the filling and a bit of freshly grated nutmeg to the topping. I made two pies in the early afternoon and they were set perfectly by dessert! My dad paid the best compliment - he said my great grandma would really love this pie. She was very well known for her baking skill so this recipe is definitely a keeper! Thank you so much for sharing!
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3 users found this review helpful
Incredible pie! We bought our new home and inherited a ton of rhubarb in our garden. This...
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Reviewed on May 6, 2007 by
bizeemommie
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bizeemommie
May 6, 2007
Delicious! I wasn't quite sure how much rhubarb to add and so I only added less than 2 cups. I could have added more and it would have been fine. Otherwise, it was a great pie. I will definitely make this one again.
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3 users found this review helpful
Delicious! I wasn't quite sure how much rhubarb to add and so I only added less than 2 cups. I...
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Reviewed on Jul. 22, 2007 by Candace
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Candace
Jul. 22, 2007
Really good. Next time I will add some cornstarch to thicken it a bit. Otherwise it was perfect.
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2 users found this review helpful
Really good. Next time I will add some cornstarch to thicken it a bit. Otherwise it was perfect.
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