Strawberry-Rhubarb Crumb Pie

We do have our own small rhubarb..bush? plant?...but the house next-door has had a beautiful crop that we have always admired. Well, after a few years of neighbors who had no idea what the heck the plant was, let alone what to do with it, the house has been vacant. Oh yeah, you know it! We have no shame here at Rebecca's Food Porn.

The irony is that I met the new neighbor today as he was moving in. I'm thinking I should take him a pie as a house-warming gift, since it is, after all, his rhubarb.

This recipe is from one of my favorite online sites, AllRecipes ( This is the first time I've made this pie, and it was a little runny - but I used frozen berries from last year, which may have added more liquid. It still got rave reviews from the guys (and won a prize at some church fair in Maine, according to the submitter). And as Ryne said "This looks like a pie that needs whipped cream" - not that I've ever had a pie that didn't.

Strawberry-Rhubarb Crumb Pie

From Paula Phillips, via

  • 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

  • 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

Rebecca's NOTES: I have no idea how much 3/4 lb of rhubarb is, but I think I used about 2-3 cups, cut up. I also used 2 cups of frozen strawberries, partially thawed.


  1. 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.
  2. 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.