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Strawberry Rhubarb Pie with Streusel Topping

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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Level: Easy

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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

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.

6 Comments

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Jenelle Miller on 4.26.2015

really good. It was a little watery but the flavor was wonderful.

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ac007 on 8.17.2011

This pie looks delicious! I’ve got to make this for my dad someday. He loves rhubarb!

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Renee on 8.16.2011

I’m making this for my church picnic! I can’t wait to try it out! Thanks for sharing!

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mamasue123 on 7.28.2011

Made this last weekend and it was a huge hit!! I picked 26 cups of rhubarb off my one plant, will be making this again that is for sure!

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kathysue on 11.16.2010

I have been craving rhubarb lately. Finally found it in the store, but it was almost $6.00 per pound! Yikes! Do you think you could substitute frozen? I’m afraid it would be too watery.

26 Reviews

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Linda Scarbrough on 6.5.2016

Since rhubarb is not in season yet and had a desire for strawberry rhubarb pie. I purchased frozen rhubarb but fresh strawberries. …Also, knowing the pie might be a little watery, I added one more tablespoon of cornstarch. But changed nothing else.

I am taking one of my pies to a church pie supper today, because I am very proud of the outcome. With a little vanilla ice cream it is wonderful.

Will definitely place this in my recipe file and pin it on Pinterest or others to enjoy.

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Kristi J M on 6.11.2014

Oh MY! This pie is spectacular in TASTE and EASY to make! Yum! Just finished my first slice and it tasted like “more” – if you know what I mean! This IS my Strawberry Rhubarb Pie recipe from now on! Only change I made was making my own Pie Crust. Lovely! Thanks Mel!

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enatp915 on 8.10.2013

Quick, easy, and delicious! Great topped with a scoop of vanilla ice cream!

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gobriannas on 10.22.2012

Simply amazing! Eat it fast though–the longer it sits on the counter, the soupier it gets from the fruit juices. And you really have to make it with homemade pie dough. Store-bought, pre-made dough doesn’t do this pie justice.

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Lynn Plote on 6.18.2012

My daughter (13 yrs old) and I made this over the weekend for Father’s Day as we have a beautiful crop of rhubarb in the garden. This pie is perfection! It holds together beautifully to serve and the taste is out of this world! It instantly became our favorite pie recipe!

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