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Strawberry Rhubarb Pie with Streusel Topping

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Growing up, I had a next-door neighbor named Laverne. She was a grandmother, a wonderful cook, and kept a large backyard garden. Every year in late spring, Laverne would call over the fence and invite me for a slice of her fresh baked rhubarb pie, topped with melting vanilla ice cream.

The rhubarb was fresh from her garden; the crust was made from scratch. I’m not sure who was more delighted, me with my slice of pie, or Laverne, knowing how much I loved it.

Despite my early love affair, I had never tried to make rhubarb pie, until I saw the recipe for Strawberry Rhubarb Pie with Streusel Topping from Melanie of Mel’s Kitchen Cafe on Tasty Kitchen. Seeing the recipe evoked warm memories of Laverne’s kitchen and the lovely sweet tartness of her pie. As soon as I could find fresh rhubarb this spring, I made Melanie’s pie.

Was it good? Did it live up to my fond memories? Good doesn’t begin to describe it. This pie is heavenly! It’s right up there among my favorite pies of all time.

It’s also easy. Easy as pie, really. So if you love the combination of sweet and tart, here’s how to make Melanie’s pie:

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Start with your favorite uncooked 9″ to 9.5″ pie crust. You can pick one up in the freezer section at the store, or better yet, make your own from scratch. It’s not hard once you’ve had a little practice. My homemade crust never looks perfect, but store bought just can’t match the flaky goodness of homemade.

Once you’ve rolled out your crust, pop it in the refrigerator until you’re ready to fill and bake.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Chop up your rhubarb, just like celery.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Slice your strawberries.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Add the rhubarb and strawberries into a mixing bowl, along with sugar and cornstarch. The cornstarch is the reason this pie is so pretty when cut and served. Many delicious pie recipes taste amazing, but are messy to serve. Not this pie; it holds together nicely.

Stir together until it looks thick and syrupy. The sauce that forms is a lovely shade of pink.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Pour the fruit mixture evenly into your unbaked pie shell.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

For the streusel top, add one cube of butter, flour and brown sugar into a mixing bowl. Why does everything I love have a cube of butter?

Cut the butter into the flour and sugar using a pastry cutter. You could make do with two knives. But do yourself a little favor and pick up a pastry cutter at the grocery store for a few dollars. It’ll be worth its weight in pie.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Cut in the butter until it has the consistency of coarse crumbs.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Sprinkle the streusel evenly over the top of the pie.

I took Melanie’s advice and cooked my pie on a baking sheet with a rolled edge. (I’ve cleaned burnt fruit from the bottom of my oven before—not fun!)

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

Halfway through cooking, wrap the edge of your crust with foil to keep it from over browning.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

It’s a hard thing to do, but let your pie cool before serving. A watched pot never boils and a watched pie never seems to cool. Especially when you can hardly wait for a bite.

 
 
 
Tasty Kitchen Blog: Strawberry Rhubarb Pie with Streusel Topping. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Mel of Mel's Kitchen Cafe.

We served our pie with whipped cream like Melanie suggested. Next time we’ll give vanilla ice cream a try, in homage to Laverne.

Thank you Melanie for sharing this treasured pie recipe. It was a lovely stroll down memory lane and I know it will be one of our favorites for years to come. Be sure to check out Melanie’s blog Mel’s Kitchen Cafe. She makes the kind of food I love to cook—on the healthy side, not super fussy, fresh and made from scratch. And she has four of the cutest sous chefs you’ll ever see.

 
 

Printable Recipe

Strawberry Rhubarb Pie with Streusel Topping

See post on Melanie - Mel's Kitchen Cafe’s site!
4.92 Mitt(s) 25 Rating(s)25 votes, average: 4.92 out of 525 votes, average: 4.92 out of 525 votes, average: 4.92 out of 525 votes, average: 4.92 out of 525 votes, average: 4.92 out of 5

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Difficulty: Easy

Servings: 8

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Description

This pie is filled to brimming with juicy, sweet strawberries, tart rhubarb and a healthy amount of sugar to help lessen the rhubarb’s puckery flavor. Topped with a delicious and buttery streusel topping, this pie is worth the wait for fresh rhubarb.

Ingredients

  • FOR THE FILLING:
  • 2-¾ cups Sliced Fresh Rhubarb, About 5-6 Medium Stalks
  • 2 cups Sliced Strawberries
  • ⅔ cups Sugar
  • 3 Tablespoons Cornstarch
  • _____
  • FOR THE STREUSEL TOPPING:
  • 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.

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

 
 
_______________________________________

Calli is truly a woman of many talents, from cooking, sewing, crafts, beautiful photography and gardening. Her blog, Make it Do is a treasure trove of recipes, household tips, crafts projects, sewing patterns … you name it. It’s also peppered with photos of her beautiful kids. Go visit her site, and visit it often. There’s always something new to learn there!

 

34 Comments

Comments are closed for this recipe.

Debbie R on 7.26.2011

Made this pie over the weekend. I really liked the streusel topping instead of regular pie crust. Served with a scoop of vanilla ice cream… Very good.

Melanie on 7.12.2011

Calli – your pictures of this pie are amazing! Thanks for highlighting it. It truly is one of my favorite pies of all time.

Liesl on 7.12.2011

Made 3 pies on Sunday using this recipe, except I used fresh peaches we picked the day before – turned out beautifully!

Amy L on 7.11.2011

Rhubarb is my absolute favorite pie! I use the name Rhubarb for my nickname on websites & message boards I love it so much. :) My dad has grown it in his mountain garden for years. But I’m a rhubarb purist – no berries in my pie, just rhubarb, and served with a scoop of vanilla ice cream – an absolute must. I wish I had a slice right now with my coffee. If you’ve never tried rhubarb, folks, and many people haven’t – do it! You are missing out!

Blair on 7.11.2011

Made two this evening!! Love the crumble topping.

Teresa C. on 7.10.2011

Absolutely yummy! I used our homegrown strawberries and rhubarb, but a store-bought pie crust. My homemade pie crusts are just as bad as the store bought ones so I don’t waste my time making my own anymore. The pie was completely yummy. This is my new favorite Strawberry Rhubarb recipe.

Marie M.C. on 7.10.2011

Wow. That looks gorgeous. I’d love to see your recipe for the pastry crust. I’m 67 and still after all these years can’t get it right. Arrggghhh. Any suggestion other than buying that stuff they sell at the store?

Nancy on 7.9.2011

Went strawberry picking today at a local farm, got the rhubarb from our own garden… the best strawberry-rhubarb pie my husband has ever had!!

Lj Edwards on 7.9.2011

This so weird, I didn’t have time to check the website yesterday (yes this is one I usually look to daily). I was busy making a white chocolate cheesecake with, yep you guessed it, strawberry rhubarb compote for the topping. I have a HUGE rhubarb plant that I never am at a loss for it. I can whack that thing down to nothing and still get enough off to make something 3-4 times a spring/summer. I usually only make one dish because my hubby is not a fan of the rhubarb. I end up giving the rest away. Mine even sprouted 2 babies this spring through that weed preventing tarp stuff and lava rock! Tough kids. I ripped one out and gave the giant weird carrot like root to a friend and she planted it in her garden and within a week had sprouting leaves. Then we round-upped (is that a word?) the 2 new ones. I’m not sure they’ll survive, but that’s quite ok I still have the big momma plant.

Lorna on 7.9.2011

The crimping on that pie looks too perfect to have been done by human hands. Tell us your secret!

Jo on 7.9.2011

That looks divine!

A word to the wise, if you’re not using rhubarb that you’ve grown yourself…make sure you purchase rhubarb and not swiss chard. I speak from experience, swiss chard pie is not as tasty. ;)

luvsgrub on 7.8.2011

My great grandma used to grow rhubarb in her Nebraska garden. I have been wanting to revisit that flavor of the deserts she used to make out of it. I want to make this soon!

Ann on 7.8.2011

I love the topping! Beautiful pie and your pictures…stellar!

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ExpatCucina on 7.8.2011

B-E-A-U-T-I-F-U-L

Jean F on 7.8.2011

I picked the wrong day to start a diet… LOL!

Angie C. on 7.8.2011

Just wanted to let you know that I skipped my already-made dessert in order to run to the grocery store for supplies. I even bought a pastry cutter.

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paxmom on 7.8.2011

Oooooh, I love love love strawberry rhubarb pie! I always make the same recipet though, this looks so delicious, I can’t wait to make this one!

Ralonda on 7.8.2011

I too made this pie. It tasted just how I remembered my grandmother’s pie used to be. I will be making this pie every year from now on.
Here’s my tribute…
http://ralondasramblings.blogspot.com/search/label/Sweets

Heather of Kitchen Concoctions on 7.8.2011

What beautiful step by step photos!

CheyAnne on 7.8.2011

I’ve been looking for an easy to make recipe for this combo too. My first waitress job in Durango, Colorado was at Panhandler Pies Restaurant on Main Street (no longer there unfortunately) and boy did she know how to make a strawberry-rhubarb pie. It was scrumptious and stood up on so well. I want to grow my own plants too, they are quite lovely with those big ole leaves.
thanks for the recipes
CheyAnne

Adrianna from A Cozy Kitchen on 7.8.2011

I love streusel everything. And this strawberry/rhubarb situation looks delicious!

Amy on 7.8.2011

I made this pie last year for a blood drive at church, and received many compliments. Just picked some rhubarb this morning.

Chrissy on 7.8.2011

Made this pie last Saturday. Substituted part of the rhubarb for blueberries. Oh my goodness!

Amy from GrownFromScratch on 7.8.2011

This is my husbands favorite pie, I had no idea how to make it. Thanks so much!

Katrina on 7.8.2011

This is dreamy! great recipe.

Peggy on 7.8.2011

This looks good but, what I want is plain old rhubarb pie. My grandmother used to make something called rhubarb roll. I loved it.

BrandiS on 7.8.2011

This looks wonderful! I think I would try adding a handful of smashed blackberries to this for a little color variation and for that “something extra” factor. Can’t wait to try this recipe!

April on 7.8.2011

I made Melanie’s recipe, and it came out perfectly! Strawberry-Rhubarb pie is my favorite! I love the streusel topping. I covered my crust with foil before I put it in the oven and removed it about 15 minutes before the end of the baking time; this was much easier for me than trying to get the foil onto a hot pie. I always have a struggle with that.
This will be my go-to recipe for my favorite pie! Thank you Melanie!

Belinda on 7.8.2011

Looks delish! I’ve heard that you can’t get rhubarb this time of year. Is that true? We missed the late spring crop and my husband’s had a hankering for rhubarb pie. Think it’s still in farmers markets?

Stephanie on 7.8.2011

I made this recipe a couple of weeks ago and it was so, so good! My husband wanted a raspberry rhubarb pie, so I substituted raspberries for the strawberries and (despite my fears that it would be too juicy), it came out perfectly tart and delicious. Wonderful with vanilla ice cream.

cmcfadden on 7.8.2011

I saw this several months ago on Mel’s Kitchen Cafe and made it as soon as we could get rhubarb here in Texas. It is really, really good. My husband and his family who are all from Wisconsin really enjoyed it as they grew up eating rhubarb.

Amy | She Wears Many Hats on 7.8.2011

I’ve never made rhubarb pie before either but I think I must.

Sarah on 7.8.2011

That pie looks beautiful! It might be a great use for the last of the rhubarb I still have laying around.

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Laurie - Simply Scratch on 7.8.2011

Rhubarb pie is probably, by far, my favorite pie! I love everything about this, strawberries, rhubarb and the streusel topping… yum!