Zutaten für Rhubarb Strawberry Crumb Pie
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- Orange Zest
- ½ cup rolled oats
- ½ cup packed brown sugar
- ½ cup (1 stick) cold unsalted butter
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Zubereitung von Rhubarb Strawberry Crumb Pie
- **Make the Crumb Topping:**
- In a small bowl, combine 1 cup all-purpose flour, ½ cup rolled oats, ½ cup packed brown sugar, and ½ teaspoon ground cinnamon.
- Cut in ½ cup (1 stick) cold unsalted butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Refrigerate the crumb topping while you prepare the filling.
- **Prepare the Pie Filling:**
- In a large bowl, gently combine 4 cups chopped rhubarb, 2 cups sliced strawberries, ¾ cup granulated sugar, ¼ cup all-purpose flour, and 1 tablespoon lemon zest.
- Toss gently to coat the fruit evenly.
- **Assemble and Bake the Pie:**
- Pour the fruit mixture into an unbaked 9-inch pie crust.
- Sprinkle the chilled crumb topping evenly over the fruit filling.
- Place the pie on a baking sheet to catch any drips.
- Bake in the lower third of a preheated 425°F (220°C) oven for 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
192g
Fat
32g
Carbs
21g
