A sweet, simple & delicious Strawberry Rhubarb Pie with a buttery brown sugar crumb topping. Easy baking for a summer day 🙂Jump to Recipe
Summer Produce is Here ♥
Oh, I love days like these. It’s warm, it’s beautiful, it’s so wonderful to be outside! Summer is almost here and all the warm sunshine brings all the farms and gardens back to life.
I live in a farming county and am pretty much surrounded by farmland. So not only do I get to breathe in that fresh country air (eek), I also get the fresh produce perks.
I’m not sure how it is in other parts of the country or world, but here you’ll find many farmers have roadside produce stands. Most of them offer simply whatever is in season, while others will have a selection of homemade jams, sauerkraut, pickled veggies, butters, baked goods and such.
You have to know which produce stands to visit, though. The stands I go to are 50% – 80% cheaper than what you’ll find in a farmers market or grocery store. I’ve seen some stands that are priced far higher, some are even higher than local stores that carry the same local produce. These pricey stands, located on the main roads, thrive off all the tourist traffic. Locals know to drive a few minutes off the main roads to find the same fresh produce at a much more Lancaster County price.
I was excited to pass my favorite produce stand and find it open for the season. I grabbed ten stalks of rhubarb for $2 bucks and a big bundle of asparagus for $2 bucks. Happiness!
Further down the road, I found a farm with a small table of fresh strawberries for sale. Being some of the first of the season, strawberry prices are still top dollar. I grabbed two quart containers for $8 and it was worth every single cent. Fresh, juicy strawberries LOADED with flavor. Ohhh, it’s been awhile…
I had just made my Rhubarb Kuchen – my husband and I loved it – but it was just too much rhubarb for the kiddos. I didn’t want them to miss out on the joys of fresh rhubarb, so I baked this Strawberry Rhubarb Pie.
Rhubarb is Wonderful By Itself – Still, Some Need It With Strawberries
I love the sweetness and tartness of rhubarb. I often add strawberries to it for those that don’t have the palate for just rhubarb, in all it’s glorious boldness.
Easy Peasy Baking
This pie is simple to make – chop, mix and bake till golden brown. It has to be refrigerated after cooled, but the crumbs on top will hold up for a day or two before getting mushy.
So get the rhubarb while the getting is good. I hope you love this Strawberry Rhubarb Pie!
Thanks for stopping by!
Strawberry Rhubarb Pie
- 9 ” pie crust unbaked
- 2 cups diced rhubarb 4-5 stalks
- 1 1/2 cups strawberries hulled, cut into fourths if large, halved if small
- 1 large egg beaten
- 1 cup sugar
- 2 tablespoon flour heaping
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/2 cup brown sugar lightly packed
- 1/3 cup butter
- Preheat oven to 400°F. Line a 9″ pie dish with pie crust.
- For pie filling:
- In a mixing bowl, combine rhubarb, strawberries, egg, sugar, flour and vanilla. Stir gently until thoroughly combined.
- Spoon into pie shell.
- For topping:
- Combine flour and brown sugar in a mixing bowl.
- Cut in slices of cold butter with a pastry blender until mixture is pea size crumbled.
- Sprinkle topping mixture over top of pie.
- Place pie on a cookie sheet (not necessary – but far easier to remove when done baking) and bake at 400° for 10 minutes.
- Reduce heat to 350° and bake for an additional 25 – 30 minutes or until topping is golden brown.
- Cool pie on wire rack.
- Slice, serve and enjoy.
- Store pie covered in fridge. Best eaten within a day or two of baking.