Strawberry-Rhubarb Crumble Pie

Health score
13%
Strawberry-Rhubarb Crumble Pie
45 min.
8
1476kcal

Suggestions


Indulge in the delightful combination of sweet strawberries and tart rhubarb with this irresistible Strawberry-Rhubarb Crumble Pie. Perfect for any dessert lover, this pie is a celebration of flavors and textures that will leave your taste buds dancing. The vibrant colors of the fresh fruit, combined with the crunchy almond topping, create a visually stunning dish that is as pleasing to the eye as it is to the palate.

With a preparation time of just 45 minutes, this pie is an excellent choice for both casual gatherings and special occasions. The warm, bubbling fruit filling is enveloped in a buttery, flaky crust, while the crumble topping adds a satisfying crunch that contrasts beautifully with the soft fruit beneath. Each bite offers a perfect balance of sweetness and tartness, making it a delightful end to any meal.

Whether you're hosting a summer barbecue or simply looking to treat yourself, this Strawberry-Rhubarb Crumble Pie is sure to impress. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence. Gather your friends and family around the table, and let this pie be the star of your dessert spread!

Ingredients

  • 0.3 cup almonds sliced
  • cup flour all-purpose
  • 0.5 cup .3 oz. of pearl tapioca instant
  • 0.5 cup brown sugar light packed
  • tablespoon orange zest grated
  • inch unbaked piecrust homemade store bought ( or )
  • cups rhubarb sliced
  • 0.1 teaspoon salt 
  • cups strawberries cut in half
  • 1.5 cups sugar 
  • tablespoons butter unsalted softened (1 stick)
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Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • aluminum foil

Directions

  1. Preheat oven to 425F.
  2. Place a rack in lower third of oven and line a baking sheet with foil.
  3. Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
  4. Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
  5. Spoon filling into pie shell and sprinkle evenly with topping.
  6. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
  7. Let cool on a wire rack for at least 20 minutes before serving.

Nutrition Facts

Calories1476kcal
Protein4.71%
Fat44.01%
Carbs51.28%

Properties

Glycemic Index
26.01
Glycemic Load
36.69
Inflammation Score
-8
Nutrition Score
25.920000108688%

Flavonoids

Cyanidin
1.3mg
Petunidin
0.08mg
Delphinidin
0.22mg
Malvidin
0.01mg
Pelargonidin
17.89mg
Peonidin
0.04mg
Catechin
3.61mg
Epigallocatechin
0.66mg
Epicatechin
0.64mg
Epicatechin 3-gallate
0.47mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.01mg
Naringenin
0.2mg
Isorhamnetin
0.1mg
Kaempferol
0.38mg
Myricetin
0.03mg
Quercetin
0.81mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:1475.87kcal
73.79%
Fat:72.54g
111.6%
Saturated Fat:25.76g
161.02%
Carbohydrates:190.2g
63.4%
Net Carbohydrates:181.05g
65.84%
Sugar:55.17g
61.3%
Cholesterol:30.1mg
10.03%
Sodium:965.88mg
41.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.46g
34.93%
Manganese:1.6mg
79.85%
Vitamin C:48.24mg
58.47%
Folate:210.11µg
52.53%
Vitamin B1:0.78mg
52.02%
Iron:7.27mg
40.4%
Vitamin B3:7.62mg
38.12%
Fiber:9.14g
36.57%
Vitamin K:36.91µg
35.15%
Vitamin B2:0.55mg
32.36%
Selenium:19.78µg
28.25%
Phosphorus:227.2mg
22.72%
Vitamin E:2.73mg
18.17%
Magnesium:65.9mg
16.48%
Potassium:572.9mg
16.37%
Copper:0.29mg
14.51%
Calcium:135.76mg
13.58%
Vitamin B5:1.18mg
11.77%
Zinc:1.43mg
9.5%
Vitamin B6:0.18mg
9.02%
Vitamin A:426.16IU
8.52%
Vitamin D:0.21µg
1.4%
Source:My Recipes