Strawberry Rhubarb Pie
Want the best homemade Strawberry Rhubarb Pie? This minimal ingredient recipe with a crumble topping is easy, flavorful and quick to whip up!
Servings: 10 slices
- 1 refrigerated pie crust or homemade
- 3 cups rhubarb diced
- 1 16 oz container strawberries, sliced
- 3/4 cup sugar
- 3 Tbs cornstarch
- 1/2 cup cold butter cut into cubes
- 1/2 cup sugar
- 1 cup flour
- 1/2 cup walnuts chopped
Preheat oven to 350.
Place pie crust in deep dish pie plate and crimp edges, set aside.
In large bowl mix together your rhubarb, strawberries, sugar and cornstarch and pour into pie shell.
In another bowl with a pastry cutter or fingers blend together your butter, sugar, flour and walnuts until pea size crumbles form.
Sprinkle crumble over the top of your pie.
Bake in oven for about 1 hour or until crumble starts to brown.
Remove from oven and let cool slightly to thicken before serving.
Calories: 356kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 152mg | Potassium: 161mg | Fiber: 1g | Sugar: 25g | Vitamin A: 320IU | Vitamin C: 3.6mg | Calcium: 45mg | Iron: 1.3mg