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    Home » Recipes » Dessert » Pie

    Strawberry Rhubarb Pie with a Streusel Top

    Published by Melissa on May 24, 2014 | Updated June 10, 2022 | 34 Comments

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    Strawberry-Rhubarb-Pie-Barbara-Bakes

    Fresh, sweet strawberries combined with tart rhubarb in a buttery, flaky pie crust and crowned with a sweet, crispy streusel top. A perfect combination of flavors and textures. 

    My husband was helping his mom plant flowers this week and she sent him home with rhubarb from her garden. Strawberry rhubarb pie is one of my favorite pies, but I also love strawberry rhubarb crisp. It was too hard to choose which one I liked better, so I decided to combine the two and make a streusel topped strawberry rhubarb pie.

    Collage of Baking Streusel Strawberry Rhubarb Pie

    Before adding the filling to the crust, I like to precook the rhubarb so you don’t end up with a runny pie.

    I added a little bit of orange zest to the filling. It compliments the tart rhubarb and gives the filling a little extra brightness.

    Streusel Strawberry Rhubarb Pie Recipe from Barbara Bakes

    This pie was fantastic. Maybe my best pie yet. It’s the kind of dessert people just say “ummmmm” after the first bite, without even realizing they’ve said it.

    Make this pie now, while rhubarb is still in season. You’ll be glad you did.

    Strawberry-Rhubarb-Pie-Barbara-Bakes
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    Strawberry Rhubarb Pie with a Streusel Top

    Cook Time30 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Keyword: baking, fruit, pie
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • ¾ cup granulated sugar
    • 2 tablespoons cornstarch
    • ¼ teaspoon salt
    • 1 tablespoon water
    • 2 cups sliced rhubarb
    • 2 cups halved strawberries
    • 1 tablespoon orange zest
    • 2 drops of red gel food coloring optional
    • ¾ cup flour
    • ¾ cup rolled oats
    • ½ cup brown sugar
    • ¼ teaspoon cinnamon
    • ¼ teaspoon salt
    • ½ cup unsalted butter melted
    • Unbaked Single Crust Pie Shell

    Instructions

    • Mix sugar, cornstarch, and salt in large microwave-safe bowl. Mix in water and rhubarb. Microwave on high, stirring occasionally, for about six minutes or until the rhubarb is tender and liquid has thickened. Cool to room temperature, about 30 minutes.
    • Preheat oven to 425°.
    • Roll refrigerated pie dough out to a 12-inch circle. Place dough in a pie pan and flute edge as desired.
    • Refrigerate for 30 minutes.
    • To make Streusel Topping: In a medium bowl combine flour, oats, brown sugar, cinnamon, and salt. Add butter and mix until mixture is crumbly.
    • Fold strawberries, orange zest, and food coloring in to cooled rhubarb mixture. Spread the filling evenly in the unbaked pie crust. Top with streusel topping.
    • Place pie on baking sheet and bake for 15 minutes. Reduce oven temperature to 375° and continue to bake for 15-20 minutes, until the pie is golden and the juices are bubbling. (Cover with foil if streusel is getting too brown.)
    • Cool completely before serving.

    Strawberry-Rhubarb-Pie-Collage-2-Barbara-Bakes

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. 2 Sisters Recipes

      May 27, 2014 at 9:58 pm

      YUM, this looks amazing! I would love to try this pie recipe, minus the food coloring added. I prefer not use any red food coloring these days. Hope you had a wonderful Memorial weekend.

      Reply
    2. Donna

      May 27, 2014 at 12:38 pm

      I made this recipe yesterday and just wanted to let you know we LOVED it! I did it in a 8×10 casserole and skipped the pie crust – but otherwise followed the recipe exactly. The technique of cooking the rhubarb is so unusual – I was excited to try this, and it works so well. Thanks for another winning that I will make again and again!

      Reply
      • Barbara Schieving

        May 27, 2014 at 1:20 pm

        Thanks Donna! So glad you LOVED it! Sometimes rhubarb doesn’t thicken up fast enough when you’re baking with it and you end up with a runny pie. So it’s nice to give it a little head start. It’s a technique America’s Test Kitchen does with their apple pie and I liked the idea so much I often use it in other pies as well.

        Reply
    3. Shashi @ RunninSrilankan

      May 27, 2014 at 10:09 am

      Such a gorgeous pie! Love your use of lemon zest in this pie!!

      runninsrilankan(dot)com

      Reply
    4. dina

      May 27, 2014 at 8:52 am

      it looks so delicious!

      Reply
    5. Donalyn@TheCreeksideCook

      May 26, 2014 at 12:22 pm

      I am having a blast with so much rhubarb in my garden this year – I guess it likes crappy spring weather! Anyway – this looks like a scrumptious pie – very nice!

      Reply
    6. Medeja

      May 26, 2014 at 4:59 am

      This is a really great pie! Rhubarb pies are the best 😀

      Reply
    7. Lorraine @ Not Quite Nigella

      May 26, 2014 at 4:08 am

      Hehe it’s like you know my favourite flavours mum! I love strawberries and cream! BTW I made your lemon pullapart bread and it was amazing! 😮 xxx

      Reply
      • Barbara Schieving

        May 26, 2014 at 7:54 am

        Some how it does feel as if I know you 🙂 So glad you loved the lemon pull apart bread!

        Reply
    8. Carol at Wild Goose Tea

      May 25, 2014 at 7:02 pm

      Ha–I like your reason for the streusel topping. A King Solomon way to handle the dilemma. This is my oldest son’s favorite pie combo. I suspect he is going to really really like the streusel topping!

      Reply
    9. Angie (@angiesrecipess)

      May 25, 2014 at 1:45 am

      What a beautiful pie! The streusel topping is killer.

      Reply
    10. Jess @ Sweet Menu

      May 25, 2014 at 12:39 am

      What a beautiful looking pie! Just love that golden crust and is that vanilla bean ice cream? YUM!

      Reply
      • Barbara Schieving

        May 25, 2014 at 6:11 am

        Thanks Jess – you’re right, that is vanilla bean ice cream. My favorite!

        Reply
    11. Carol

      May 24, 2014 at 7:11 pm

      Ohhhhh my gosh does that look wonderful. I used to get rhubarb from my Godparents all the time when they lived in NH………..the first thing I made was strawberry rhubarb pie. I love your idea of combining the pie and a crisp…….perfect!

      I wish I could sneak a piece!

      Reply
      • Barbara Schieving

        May 25, 2014 at 6:43 am

        I wish I could send you a piece!

        Reply
    12. Maureen | Orgasmic Chef

      May 24, 2014 at 5:45 pm

      I can’t look at your pie without thinking of my father. This pie was his all-time favorite and could (and did) happily eat it for breakfast the next day. He never weighed over 120 lbs wringing wet. Why couldn’t I get those genes. I get NO pie for breakast!

      I will make your pie in your honor and to honor my dad. 🙂

      Reply
      • Barbara Schieving

        May 25, 2014 at 6:13 am

        I’m a pie for breakfast kind of girl too. I love the idea of making and enjoying pie in honor of your dad.

        Reply
    13. Melissa @ My Recent Favorite books

      May 24, 2014 at 5:16 pm

      The combination of flavors and the streusel top sound delicious! =)

      Reply
    14. Nancy@SeasonsOfJoy

      May 24, 2014 at 4:00 pm

      My favorites, all in one place: pie crust, streusel topping, and strawberry-rhubarb! YUM! Can’t wait to add this to my rhubarb collection of recipes. Thanks so much!

      Reply
    15. My Inner Chick

      May 24, 2014 at 3:36 pm

      –PURE
      PERFECTION! WOW.

      Reply
    16. Rosa

      May 24, 2014 at 12:08 pm

      This pie is absolutely irresistible! A luscious spring treat.

      Cheers,

      Rosa

      Reply
    17. Jessica @ Jessiker Bakes

      May 24, 2014 at 11:34 am

      This Pie has all the flavours for me to swoon! Love it!

      Reply
    18. Deb

      May 24, 2014 at 10:44 am

      The lush Strawberry Rhubarb Pie is hitting all the right notes! Spring cradled in a crust and topped with buttery streusel, just fabulous!

      Reply
    19. Katrina @ Warm Vanilla Sugar

      May 24, 2014 at 9:11 am

      This is my favorite flavour for pie! Love this!

      Reply
    20. kelley {mountain mama cooks}

      May 24, 2014 at 8:21 am

      This is gorgeous, Barbara! I made some strawberry-rhubarb jam last weekend but have been craving pie ever since. I love the streusel top. It’s raining here today so maybe a trip to the grocery store and pie making should be on the agenda!!

      Reply
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