Lemon Poppy Seed Pound Cake

Wednesday, May 16, 2012

Strawberry Rhubarb Pie with Streusel Topping


Strawberry Rhubarb Pie with Streusel Topping

submitted by Melanie

I was at my local farmers market store and I saw that they had RHUBARB. I love rhubarb. I started to think what can I make with it. Well I looked to my left and I saw STRAWBERRIES. I knew right then I was going to make a strawberry rhubarb pie. If you have not tried this combination before, I would recommend it. I prefer streusel topping over a crust topping. So that is why I made this recipe. I used a store bought crust because I had a time crunch.

The pie is great just out of the oven or served cold. I love it cold with a dollop of cool whip ( I know some of my sisters would cringe at cool whip). Enjoy!!



  • 2-¾ cups Sliced Fresh Rhubarb, About 5-6 Medium Stalks
  • 2 cups Sliced Strawberries
  • ⅔ cups Sugar
  • 3 Tablespoons Cornstarch

  • 1 cup Flour
  • ½ cups Brown Sugar
  • ½ cups Butter (1 Stick), Cold And Cut Into Small Pieces
  • 1 Unbaked Single Pie Crust (store Bought Or Your Favorite Recipe)

Preparation Instructions

In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.

Roll out pie crust according to recipe or package instructions and place in a 9- or 9.5-inch pie plate.

Pour the strawberry/rhubarb mixture into the crust, using a large spoon to fill evenly.

For the topping: In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut the butter into the flour/sugar mixture until it has the consistency of coarse crumbs.

Sprinkle the streusel topping evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges with foil halfway through in order to prevent over-browning.

**Watch the baking time... my oven cooks fast so the pie was done in about 35 minutes.

Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.


No comments:

Post a Comment