Recipes for strawberries and rhubarb are popping up everywhere. I have made a number of recipes with strawberries, but never rhubarb. And never a recipe with the combination of both. In our garden, we have a fairly large rhubarb plant that has existed since before moving in. It is the only plant that we know is always going to grow. Joy the Baker recently posted a recipe for Strawberry Rhubarb Crumb Pie that looked amazing. I knew this was the recipe for my first time baking with rhubarb. I made this pie before I went strawberry picking but purchased them from Mann Orchards Farm Stand and Bakery so they were local.
Now I find making pie crust very intimidating. Making the dough usually goes ok, especially with this recipe. It is very simple and came together great.
However, something seems to always go wrong when I am rolling the pie crust or trying to put it in the pie plate. My confidence with this did increase a tad when I took a pie baking class with Joy the Baker at King Arthur Flour. I didn’t have a problem with it this time though! The only thing I didn’t like was the dough was just a little too small to make it look all fancy around the edges. I should have rolled it out just a smidge more.
Look at how yummy! Now for the crumb topping and it is ready to go…
I am so happy at how this came out! It did not burn and the filling did not overflow out of the dish. That never happens!
I made some fresh whipped cream to top it off. To make the whipped cream, I don’t follow a recipe anymore. I had just under a pint of heavy cream so I whipped it up with a couple of tablespoons of confectioners’ sugar and a dash of vanilla extract.
My favorite part about this pie is the crust and the crumble topping. I know, what about the filling??? Yes, it was all very good! Don’t forget to check out the recipe here and give it a try!