This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad
This recipe for Strawberry Rhubarb Pie with Crumb Topping is sweet and tangy and so easy to make. The crumb topping is a sweet alternative to the classic pie crust.
It’s springtime where I live and while it’s very short-lived, I am enjoying the weather and sunshine before the heat and humidity of summer hits us in the face. Spring always gets me in the baking mood, which is why I baked this delicious Strawberry Rhubarb Pie.
It’s also the time for #SpringSweetsWeek! Once again this sweet event is being hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, it’s time to celebrate with spring sweets and a fun giveaway!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Here’s what I am sharing this week:
- Monday – Strawberry Rhubarb Pie with Crumb Topping (plus all of the prize details for the giveaway)
- Tuesday – White Chocolate Raspberry Scones
- Wednesday – Lemon Cooler Cookies
- Thursday – Raspberry Almond Cappuccino Parfaits
- Friday – Easy Key Lime Mousse Tarts
- Saturday – Mini Carrot Cake Loaves
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win! Then, please check out the other sweet recipes linked up.
Like I mentioned, the spring weather gets me in the mood to bake while I can have the windows open and not heat up the house too much. I’ve never made a pie with strawberries and rhubarb before. I really should have as it’s my hubby’s favorite type of pie.
Melissa’s Produce was generous in the delicious box of produce they sent me to sample. Rhubarb was one of the items in the box and my hubby’s eyes lit up! I knew then it was meant to be and this strawberry rhubarb pie with crumb topping was getting made! Read on for tip on using rhubarb!
What is Rhubarb?
Rhubarb is technically a vegetable, but it’s been used to make sweet dishes like pies, tarts, and crisps. It’s commonly paired with strawberries to balance its tart flavor.
While rhubarb resembles celery, but is so much prettier with it’s pink/magenta stalks. The stalks are very edible but the leaves are not, in fact they are very poisonous with a chemical called oxalic acid. So don’t be trying to use the leaves for anything!
You can buy rhubarb fresh in the spring and sometimes you can find it frozen in the grocery stores.
Why is my strawberry rhubarb pie watery?
Let me save you the time in finding this out after making the pie. The strawberries and rhubarb with the sugar and other pie filling ingredients will macerate (give off liquid) and you don’t want that extra liquid in your pie. The crust will become soggy and the pie will be runny and never set up properly.
To avoid this, combine your pie filling and allow it to set a few minutes. Then spoon out ONLY the fruit into the prepared pie shell, leaving as much liquid in the bowl as possible. Discard that liquid.
Can Frozen Rhubarb be used in a pie?
Yes, frozen rhubarb can be used in making pies. Simple measure out the amount of frozen rhubarb you need and allow it to thaw and then drain it well before proceeding with the recipe.
How to Make Strawberry Rhubarb Pie with Crumb Topping
There are many recipes for making pie crust from scratch, however; homemade pie crusts aren’t my thing – yet. No shame or judgement in using a frozen or refrigerated crust for any pie recipe calling for one. If you do want to try making the crust from scratch, here is one for an easy-no-fail pie crust and another for a delicious buttery crust.
I used a frozen 9 inch deep dish pie crust for this recipe.
When making this pie, or any pie with a crumb topping I prefer to make the topping first. Saves time in the end, I think.
How to make a crumb topping
In a medium bowl, combine your flour, sugar, nutmeg, and pinch of salt. Whisk to get any lumps out, then add melted butter and the apple cider vinegar. The mixture should resemble large crumbs once combined. Set aside.
I know you’re questioning me on the apple cider vinegar. Trust me, you won’t taste the little amount being added but it brings out the richness of the butter and lightens up the flour mixture just a tad. It’s perfect.
Also using melted butter is a bit different from most crumb toppings you may have made, but it’s really just a shortcut and works well. Using cold butter works just as well too but the melted saves time.
How to Make Strawberry Rhubarb Pie Filling
Cut the rhubarb into 1/2 inch slices and place in large bowl. Quarter the strawberries (do not slice) and place in bowl with the rhubarb. You don’t want to slice the strawberries as they will cook down to mush, so quartering the larger ones and halving the smaller ones works perfectly. Stir in the both sugars, cornstarch, salt, vanilla, and orange juice. Adding orange juice gives the pie filling that extra wow factor. Set the filling aside and preheat your oven to 400 degrees.
I used Dixie Crystals granulated white sugar and brown sugar in the pie filling. It’s my preferred brand of sugar products so I was thrilled that they were going to be a sponsor this week!
Grab your frozen pie crust shell and spoon in the strawberry rhubarb filling – leaving as much excess liquid behind as possible. You can throw away the excess liquid.
Top the filling with your crumb topping, breaking it up in to large pieces as you do. Pat it down gently and then place on foil-lined baking sheet.
Bake for 20 minutes (at 400 degrees), then reduce the oven temp to 350 degrees and continue to bake the pie for another 25-30 minutes. If your crumb topping is getting to dark, simply lightly cover the pie with aluminum foil.
Allow the pie to cool on a wire rack for at least 3 hours before attempting to slice. This time will allow the filling to set and won’t run everywhere when you do slice into it.
How to store a strawberry rhubarb pie with crumb topping
The pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with foil and keep it refrigerated.
You can also freeze the baked pie. Just wrap it up tightly with aluminum foil – double layer works best and place in freeze. It can be thawed in the fridge or at room temperature.
Other Delicious Pie Recipes You May Enjoy
- Amish Pear Crumb Pie – sweet tastes of pears in an easy pie
- Family Favorite Macaroon Cherry Pie – show stopping cherry pie for any holiday dessert table
- 3 Ingredient Slow Cooker Cherry Cobbler – just dump, bake, and eat!
Don’t forget to enter the giveaway below!
Strawberry Rhubarb Pie with Crumb Topping
For the crumb topping
- 1 1/4 cups flour
- 1/2 cup sugar
- 1/4 tsp nutmeg
- 1/2 cup (1 stick) melted butter (see notes)
- 1/2 teaspoon apple cider vinegar (see notes)
For the Strawberry Rhubarb Pie Filling
- 1 9 inch frozen, deep dish pie crust
- 3 cups sliced rhubarb (1/2 inch slices)
- 3 cups quartered strawberries (see note)
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla
To Make the Crumb Topping
- In a medium bowl, combine your flour, sugar, nutmeg, and pinch of salt. Whisk to get any lumps out, then add melted butter and the apple cider vinegar. The mixture should resemble large crumbs once combined. Set aside.
How to Make the Strawberry Rhubarb Pie Filling
- Cut the rhubarb into 1/2 inch slices and place in large bowl. Quarter the strawberries (do not slice) and place in bowl with the rhubarb. You don't want to slice the strawberries as they will cook down to mush, so quartering the larger ones and halving the smaller ones works perfectly.
- Stir in the both sugars, cornstarch, salt, vanilla, and orange juice. Adding orange juice gives the pie filling that extra wow factor. Set the filling aside and preheat your oven to 400 degrees.
- Once the oven is preheated: Grab your frozen pie crust shell and spoon in the strawberry rhubarb filling – leaving as much excess liquid behind as possible. You can throw away the excess liquid.
- Top the filling with your crumb topping, breaking it up in to large pieces as you do. Pat it down gently and then place on foil-lined baking sheet. Bake for 20 minutes (at 400 degrees), then reduce the oven temp to 350 degrees and continue to bake the pie for another 25-30 minutes.
- If your crumb topping is getting to dark, simply lightly cover the pie with aluminum foil. Allow the pie to cool on a wire rack for at least 3 hours before attempting to slice. This time will allow the filling to set and won't run everywhere when you do slice into it.
- The pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with foil and keep it refrigerated. You can also freeze the baked pie. Just wrap it up tightly with aluminum foil – double layer works best and place in freeze. It can be thawed in the fridge or at room temperature.
Monday’s Recipes to Enjoy
- Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
- Hot Cross Bundt Cake by Nik Snacks
- Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
- Key Lime Lavender Curd by Cindy’s Recipes and Writings
- Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
- Kumquat Pie by Eat Move Make
- Lavender Lemon Mini Loaves by Sweet Beginnings
- Lemon Lavender Macarons by Jen Around the World
- Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
- Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
- Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
- Mini Blueberry Bread by The Carefree Kitchen
- Mini Lemon Cakes with Lemon Glaze by Family Around the Table
- Mini Pound Cake by Cheese Curd In Paradise
- No Bake Chocolate Cheesecake by Pook’s Pantry
- No Bake Lemon Cheesecake by Devour Dinner
- No-Churn Lemon Ice Cream by Kate’s Recipe Box
- Pineapple Upside Down Cake by House of Nash Eats
- Raspberry Cheesecake Bars by Books n’ Cooks
- Strawberry Oatmeal Cookies by Palatable Pastime
- Strawberry Rhubarb Breakfast Bread by For the Love of Food
- Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
- Vegan Chocolate Loaf Cake by Shockingly Delicious
- White Chocolate Latte Cupcakes by That Recipe
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
#SpringSweetsWeek Giveaway and Prize DetailsDoor County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas. Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes. Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap! Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos. Melissa’s Produce is giving one reader a Fabulous Fruit Fare Basket. Forget your basic apples and bananas and try faraway tropical fruits such as Mango, Papaya, Gold Pineapple, and Coconut, and exotic treasures like Asian Pear, Kiwi, Pepino Melon, Baby Bananas, Seasonal Tangerines, and Kumquats. Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company. The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce. Visit https://www.melissas.com to find the very best fruits, vegetables, gifts, and to get tasty recipes! Circulon is giving one reader a 5 piece baking set including two 9-inch cake pans, a 9 x 13 baking pan, a 9 x 5 loaf pan, and 10 x 15 cookie pan! It’s everything you need to get baking in the kitchen. Circulon’s commitment to detail and design for nonstick cookware makes your time in the kitchen more enjoyable due to their 4 “Must Haves” of everyday cooking. The first is nonstick performance. The Circulon TOTAL® Nonstick System of raised circles and triple-layer premium nonstick reduces surface abrasion from cooking utensils to enhance nonstick durability. Then there’s durability. Hard-anodized, stainless steel, and aluminum construction is backed by a hassle-free lifetime warranty for built-to-last cookware you can count on. The last two are even heat distribution and easy clean up. No matter what piece you buy it is sure to meet your expectations and help you enjoy your time in the kitchen. To see all the Circulon products visit https://circulon.com/ . Taylor & Colledge is giving one lucky winner a trio of extract pastes. One winner will receive Almond Extract Paste, Lemon Extract Paste, and Lavender Extract Paste to help you do your own spring baking! Taylor & Colledge was founded in 1897 in Australia and has been making extracts ever since! Their products can be used in two different ways when you baking. Whether you use the products as the fragrant, hero ingredient in your baking, or whether it’s a supporting sidekick, you can be assured that with Taylor & Colledge, it will be a pure, rich, full-flavored ingredient in your baking every time. Visit https://www.taylorandcolledge.com/ to learn more about their extracts. Nairn’s Oatcakes is giving away six of their awesome products to one winner. The winner will receive Nairn’s Gluten Free Original Oat Grahams, Nairn’s Gluten Free Stem Ginger Oat Grahams, Nairn’s Gluten Free Chocolate Chip Oat Grahams, Nairn’s Gluten Free Caramelized Onion Flatbreads, Nairn’s Gluten Free Rosemary & Sea Salt Flatbreads, and Nairn’s Organic Oat Crackers. Nairn’s knows a thing or two about oats, they’ve been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then their team has grown and they have two Edinburgh bakeries. They have a devoted team at each working on their recipes, mixing techniques, and ever-growing range. Check out their products and blog at https://www.nairns-oatcakes.com/ . a Rafflecopter giveaway
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.