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Strawberry Rhubarb Pie with Oatmeal Crumble Topping

Barry C. Parsons
  • 110 minutes
  • Serves 8 to 10

INGREDIENTS

1 lb

Rhubarb

1 lb

Strawberries, whole fresh or frozen

2/3 cup

Rolled oats, large

1/2 tsp

Baking powder

7 1/3 tbsp

Brown sugar

2 1/2 tbsp

Corn starch

3 1/4 cups

Flour

1 pinch

Salt

1/2 tsp

Salt

1 1/4 cups

Sugar

2 tsp

Vanilla

1/3 cup

Ice water

1 1/2 cups

Butter

1/4 cup

Water