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Rhubarb is a hot commodity in my family. I feel like everyone likes it but no one can get it. I have a rhubarb connection in a friend from work which has made everyone in my family super happy.
So when my cousins birthday rolled around I asked her if she wanted a cake, cupcakes, or strawberry rhubarb pie. She immediately replied that she wanted the pie. I told her that was fine as long as I could get rhubarb. I had to call my friend and make sure she had some as someone has been stealing her rhubarb! Can you believe that? That’s how hot rhubarb is right now!
Thankfully she had some and told me to come on over and get some so I did. She’s so nice about letting me do that. So I had the rhubarb and then I went to another friends farm and picked strawberries for the pie. I love that it was made with totally local ingredients!
I will say that I cheated and used a refrigerated pie crust. I would normally make my own but since I had to make my dad and my husband birthday desserts as well I admit that I cut corners on making my own pie crust. It didn’t matter though as this pie was delicious without the homemade crust!
Did you know I’ve never made a strawberry rhubarb pie before? hard to believe! I’ve made strawberry rhubarb cookies, bars, and even a cocktail but never the pie. I’m not sure why as it was really easy to make and it tasted amazing. I love the sweetness of the strawberries with the tart flavor of the rhubarb. It just makes the pie perfect.
My cousin seemed to agreed as she enjoyed her pie very much. The crust stayed crisp which was nice as well. Plus there was a delicious and sweet crumble on top of the pie which is cooked to a golden brown and goes so well with the rest of the pie. I can’t wait to make it again and I’m not going to change a single thing about it. It was that good!
For the Pie:
- 1 refrigerated pie crust
- 1 egg
- 1 c. sugar
- 3 Tablespoons flour
- 1 teaspoon lemon juice
- 3 c. rhubarb, chopped
- 2 c. strawberries, stemmed and sliced
For the crumble:
- 3/4 c. flour
- 1/2 c. brown sugar
- 1/2 c. oats
- 1/2 c. butter, cubed
- 1 teaspoon sea salt
- Preheat the oven to 400 degrees.
- Place the refrigerated pie crust in a pie pan and crimp the edges if desired. Set aside.
- In a large bowl beat the egg. Add in the sugar, flour, lemon juice, rhubarb, and strawberries and tossed until combined. Pour into unbaked pie crust.
- In a small bowl combine the ingredients for the crumble using your fingers to cut the butter into the dry ingredients. Sprinkle over top of the strawberry rhubarb mixer.
- Bake at 400 degrees for 10 minutes then lower the temperature to 350 and continue baking for 35 minutes or until the crumble is browned and the filling is bubbling.
Recipe adapted from Taste of Home