Did you know that rhubarb turns super sweet when mixed with strawberries? I was amazed at how juicy and scrumptious the rhubarb in this pie turned out when mixed with the little red berries. I really didn’t even add much sugar to the mix! You are going to LOVE how tasty this pie turns out. And do you want to know something else? This strawberry rhubarb pie is very easy to make, especially if you use a store-bought pie crust. Trust me, you and your people are going to really enjoy this spring/summer pie. Enjoy!
Not only did this pie make my eyes roll back into my head but it made my toes curl, too!
Ingredients
1 prepared pie crust (store bought or make your own)
PIE FILLING:
16 oz strawberries, fresh with stems removed & sliced thin
1 c diced fresh rhubarb
1 c Domino sugar
1/3 c Gold Medal flour
2 large Eggland’s Best eggs, room temp
1/2 c Daisy reduced fat sour cream or plain yogurt
1/2 tsp vanilla extract
CRUMB TOPPING:
2 1/2 Tbsp brown sugar
2 Tbsp sugar
1/2 tsp McCormick ground cinnamon
pinch freshly grated nutmeg
1/4 c Kerrygold butter, melted
1/2 c + 2 1/2 t. flour
Instructions
1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up
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Quick Tip: If you have locally sourced strawberries and rhubarb opt to use them instead of supermarket brands. Trust me, they taste better 🙂