Prep 15 mins
Cook 50 mins
This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add strawberries and rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork, and sprinkle over uncooked pie.
- Bake at 375 for 50 minutes or until set.
- Top with whipped cream if desired.
I also skipped out on the crust and added 1/4 cup oatmeal to the topping. My boyfriend said it is one the best desserts I've ever made! He made me promise to make more immediately :)
I used palm sugar instead of sugar, as I have blood sugar sensitivities. Followed the recipe exactly outside of that.
This was very tasty, though we did find it somewhat overly sweet. Next time I will cut back on the sugar. I made it more as a crisp/custard dessert rather than pie. I skipped the bottom pie crust and added 1/4 cup of oatmeal to the topping. I also used frozen strawberries, so my filling was a bit runny. Use a bit more flour or some cornstarch if using frozen berries.
Excellent pie!!! Delicious!!! We loved it! At first if not completely chilled it was a little loose,but firmed up later and was most yummy!!! I will definitely make this again and again and again!!! I made this for the Farm Women Cooking with Andi of Longmeadow Farm! Woo hoo Andi!! This one is a keeper! Jelly :)