This delicious strawberry rhubarb pie is the perfect combination of sweet strawberries and tart rhubarb. A flaky pastry crust and a crunchy streusel top make this the perfect pie.
I have to admit, this is the first time I have ever cooked or baked with rhubarb. My husband grew up eating rhubarb, they would pick it from the sides of the road in Idaho. He is a big fan of a strawberry rhubarb pie, but I had never made one for him.
My friend Marsha usually makes one every year and she always shares a piece with Jim so I figured I was good. Well, this year I decided I needed to overcome my fear of rhubarb. Truth be told, we had so many strawberries in our garden this year I was searching for new strawberry recipes to try and decided a strawberry rhubarb pie was the perfect thing to make!
How to Make Strawberry Rhubarb Pie
- Start with a good, flaky pastry crust. I always use my Perfect Pie Crust recipe. There is also a video tutorial with the recipe if you have never made a pastry crust before. Use a 9″ pie plate.
- Use a thickener. Rhubarb is watery so by adding a few tablespoons of tapioca to the bottom of the crust before filling it with the strawberry rhubarb mixture helps thicken the pie as it bakes.
Strawberry Rhubarb Pie Filling
Prepare your fruit – I like to dice my strawberries and rhubarb up fairly small, into bite size pieces.
Fill your pie – Mix together your sugar, lemon juice, nutmeg, cornstarch and water with your fruit and fill your pie. Allow this to stand at room temperature for about 30 minutes to allow the flavors to come together.
Make streusel topping – this is a combination of flour, brown sugar, oatmeal and butter. Combine until crumbly and then sprinkle over the top of the fruit in the pie crust.
The pie will bake at 375 F for 50-55 minutes or until streusel topping is nice and golden brown and pie filling is hot and bubbly.
If your pie crust edges starts to get too brown, cover the edges of the pie crust with a tent of aluminum foil.
Allow the strawberry rhubarb pie to cool, it will continue to set up and thicken as it cools. If you can’t wait to dig in you just might want to use a spoon instead of a fork.
Of course it must be served with a scoop of ice cream.
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Strawberry Rhubarb Pie
- 1 pie crust for a 9 inch pie plate
- 2 Tbsp tapioca
- 2 cups rhubarb diced
- 4 cups strawberries hulled and diced
- 1 1/4 cup sugar
- 1 tsp lemon juice
- 1/4 tsp nutmeg
- 3 Tbsp cornstarch
- 2 Tbsp water
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup butter
- Preheat oven to 375 degrees F.
- Line 9" pie plate with pastry crust and crimp edges.
- Sprinkle bottom of pie crust with tapioca
- Place strawberries and rhubarb into a bowl with sugar, lemon juice, nutmeg.
- Add cornstarch to water and stir to combine. Add to fruit mixture and stir to combine.
- Pour fruit filling into prepared unbaked pastry crust.
- Mix together the streusel topping ingredients until it is crumb like.
- Sprinkle over the top of the fruit.
- Bake in oven for 50-55 minutes or until topping is golden brown and fruit is hot and bubbly.
- Allow pie to cool, the filling will thicken as it cools.
- Serve with ice cream.