Strawberry Rhubarb Crumb Pie Recipe
Serves: 6-8
Sweet strawberries with a hint of rhubarb tang get a layer of decadence with a buttery crumb topping. A beautiful presentation and delicious summer dessert!
  • 5 medium stalks rhubarb, cut into think slices
  • 1½ lbs. strawberries, sliced
  • 1⅔ Cup white sugar, divided
  • 1½ Cup all-purpose flour, divided
  • 3 Tablespoons tapioca
  • 1½ teaspoons ground nutmeg
  • ⅓ Cup butter
  • 1 unbaked 9" pie crust
  1. Preheat oven to 400F
  2. Mix 1 cup of sugar, ⅓ cup of flour, rhubarb, strawberries and nutmeg in a bowl until thoroughly combined.
  3. Let set 5 minutes.
  4. Gently stir in tapioca.
  5. Using a slotted spoon, transfer fruit mixture into unbaked pie shell.
  6. Make crumb topping by cutting ⅓ Cup butter into ½ C all-purpose flour mixed with ⅔ Cup white sugar until mixture resembles coarse crumbs.
  7. Sprinkle crumb topping evenly over the fruit filling.
  8. Transfer pie to cookie sheet to catch any spills and bake for 35 to 40 minutes, or until lightly golden brown.
  9. Cool on rack.
Recipe by Passing The Relish at