Buttercup Bake Shop Strawberry Rhubarb Pie

I love the combination of Strawberry and Rhubarb!

The Buttercup Bake Shop cookbook has a great recipe for one of the yummiest Strawberry Rhubarb Pies I have ever tried. What I love most about this recipe is the crunchy oat crumble that covers this pie – makes it all the more delicious.


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Buttercup Bake Shop Strawberry Rhubarb Pie

 Serves 6



1-1/2 cups flour

1 T. sugar

1/4 tsp. salt

1/2 cup cold unsalted butter, cut into small pieces

2-3 T. ice water


2 large eggs, at room temperature

1-1/2 cups sugar

3 T. flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1-1/2 cups rhubarb, cut into 1/2″ pieces

1-1/2 cups sliced strawberries

2 T. unsalted butter, cut into small pieces


1 cup flour

2/3 cup packed light brown sugar

1 cup regular oatmeal

1/4 tsp. cinnamon

1/2 cup + 2 T. unsalted butter, softened



• Bake at 425º for 10 minutes, then at 350º.

• Make the crust using a large bowl by cutting the butter into flour, sugar and salt until it looks crumbly.

• Sprinkle with water and toss with fork until flour is moistened and can form into a ball.

• Roll out to fit a 9″ pie plate; crimp edges.

• Prepare the filling by beating the eggs until lemony in color.

• Add sugar, flour, and spices.

• Stir in the fruit.

• Gently toss until coated.

• Put into crust and dot with butter.

• Make the topping by cutting the butter into rest of ingredients until crumbly.

• Sprinkle over fruit, covering completely.

• Bake 10 minutes, reduce temperature and bake additional 25-35 minutes.

• Let cool on rack at least 30 minutes before cutting.

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