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Strawberry Rhubarb Pie with Streusel Crumb Topping

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A delightful pie that combines sweet strawberries and tart rhubarb, topped with a crunchy streusel.

Ingredients

Scale
  • 1 1/2 cups rhubarb, chopped
  • 1 1/2 cups strawberries, hulled and sliced
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pie crust (store-bought or homemade)
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 1/4 cup butter, softened
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Mix the chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract until everything is combined well.
  3. Pour the fruit mixture into the pie crust.
  4. Combine the flour, brown sugar, oats, softened butter, and cinnamon in another bowl. Mix until it becomes crumbly.
  5. Sprinkle the streusel topping over the fruit filling in the pie.
  6. Bake in the preheated oven for about 30-35 minutes, or until the filling is bubbly and the topping turns golden brown.
  7. Allow the pie to cool before serving.

Notes

Serve warm or at room temperature, with ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.

Nutrition

Keywords: strawberry rhubarb pie, dessert, pie recipes, spring recipes

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