Strawberry Rhubarb Crunch Pie
Minutes Prep time: 15
Minutes Total time: 125
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 125
Servings: 12
Difficulty: easy
1 pie crust for 9-inch pie (refrigerated or homemade)
1 can (21 oz each) Duncan Hines® Wilderness® More Fruit Strawberry Pie Filling
1 bag (16 oz each) frozen rhubarb (3 cups)
1/2 cup unsalted butter, softened
1 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 48 mg | 5% |
Carbohydrate | 44 g | 15% |
Cholesterol | 23 mg | 8% |
Total Fat | 14 g | 22% |
Iron | 1 mg | 6% |
Calories | 312 kcal | 16% |
Sodium | 202 mg | 8% |
Protein | 2 g | 5% |
Saturated Fat | 7 g | 33% |
Sugars | 25 g | 2% |
Vitamin C | 3 mg | 5% |
Adjust oven rack to lower-third of oven. Preheat oven to 375°F. Place pie crust in bottom of 9-inch pie plate and flute the edges.
Stir together strawberry pie filling and rhubarb in large bowl and pour into crust.
Beat butter, flour, brown sugar and salt in medium bowl with an electric mixer at low speed until blended and crumbly. Pour evenly over pie filling.
Place pie on baking sheet and bake 45 to 50 minutes, until crunch topping is golden brown and crisp. Cool completely before slicing. Serve your strawberry rhubarb crunch pie with Reddi-wip and enjoy!
Strawberry Rhubarb Crunch Pie