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Strawberry Rhubarb Pie
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.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
50
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
servings
Calories
421
kcal
Author
Leigh Anne Wilkes
Equipment
Pie Plate (9in)
Ingredients
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
Streusel Topping
1/2
cup
flour
1/2
cup
brown sugar
1/2
cup
old fashioned oats
1/4
cup
butter
Instructions
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.
Video
Nutrition
Calories:
421
kcal
|
Carbohydrates:
77
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
15
mg
|
Sodium:
145
mg
|
Potassium:
264
mg
|
Fiber:
3
g
|
Sugar:
49
g
|
Vitamin A:
215
IU
|
Vitamin C:
45
mg
|
Calcium:
58
mg
|
Iron:
1.6
mg