Rhubarb is the perfect Spring treat, is it not? It's tart sweetness is best complimented by citrus or cream, cinnamon or strawberries - or all four. This pie lasted 2 days before we were scraping off the last bit of crust from the pan and husband was asking me to make another.
Pie Crust Recipe:
- 1 1/4 cups all purpose flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup butter, cut into small pieces
- 1/2 cup buttermilk
Mix together the dry ingredients in a medium sized bowl, then using a fork work the cubed butter into the mixture. Add the buttermilk in small portions, thoroughly working it into the dough until all of the flour mixture is moistened. Roll the dough out on a lightly floured surface, transfer to 9 inch pie pan and pinch the edges into a nice circle around the pan. Cool the crust in the fridge while making the filling.
Pie Filling Recipe:
- 2 cups strawberries, hulled and sliced
- 3 cups rhubarb, chopped into 1/2 inch thick pieces
- 1/2 cup cane sugar (or brown)
- 1/2 cup white sugar
- 1/2 cup all purpose flour
- pinch of salt
- juice squeezed from 1/2 lemon
Using the same medium bowl (or a new one, if you happen to love doing dishes) toss together the fruit with sugar, flour, salt and lemon juice until every bit of strawberry and rhubarb is covered. Leave in the bowl while mixing the topping.
Crumble Topping Recipe:
- 1/2 cup butter, cut into chunks
- 1/4 cup all purpose flour
- 1/4 cup cane sugar (or brown)
- 1/4 cup quick oats
- 1/2 tsp. cinnamon
This time you do need a new medium sized bowl (sorry!) to combine all the dry ingredients with the cubed butter. When it appears crumbly and delicious and you've stolen about 5 chunks of raw crumble goodness, retrieve your pie crust from the fridge. Empty contents of filling bowl into crust, sprinkle with all of the topping until the pie is evenly coated, and bake the pie for 20 minutes at 400 degrees. Then reduce the temperature to 350 degrees and bake for another 35 to 45 minutes.
As intoxicating as the smell will be, resist the urge to eat the pie as soon as it comes out of the oven. In order for the filling to solidify the pie will need to rest for atleast 2 hours. You can see in the last picture that I may have been just ever so slightly impatient, ha.