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Strawberry Rhubarb Pie


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  • 1 pie crust
  • 1 cup flour
  • 3/4 cup uncooked rolled oats
  • 1/2 cup Sugar
  • 1/4 teaspoon ground cinnamon
  • 1 stick Butter; melted
  • 1 cup Sugar
  • 11/4 cup cornstarch
  • 4-2/3 cup fresh rhubarb OR; 1/2 inch pieces
  • 20 ounce bag frozen rhubarb; thawed, drained, patted d
  • 2 pint 12 ounces each strawberries; halved
  • 1 tablespoon orange peel; grated



Step 1

Heat oven to 400°F Fit pie crust into 9 inch deep dish pie plate; flute
edges. Line a baking sheet with foil.

Mix first 4 ingredients in a medium bowl. Add butter; toss with fork to
form crumbs.

Mix sugar and cornstarch in a medium saucepan. Stir in rhubarb. Bring to a
simmer over medium heat and, stirring often, cook 3 minutes or until juices
have thickened. Add strawberries and orange peel, toss to coat. Pour into

Gather crumbs, a handful at a time, and gently squeeze into a clump. reak
in small pieces; sprinkle over pie. Place pie on lined sheet (to catch

Bake 50 to 60 minutes until fruit bubbles around edges and topping is
golden (cover with foil if browning). Cool on a wire rack. Serve warm or at
room temperature.

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