Strawberry Rhubarb Streusel Pie Recipe - Food.com (2024)

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photo by Jonathan Melendez

Reviews

1. Used half the sugar and twice the strawberries. Followed previous reviewer's suggestion about letting fruit/flour/sugar mixture sit for 10 minutes and then adding an additional 2T flour before pouring into crust. Fabulous!

   jackieblue

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2. Made this pie for my Dad for Father's Day. A huge hit.<br/>Only thing I did different was substitute 1/2 cup tapioca for 3T. flour in the fruit.

   Becky in Junction C

3. I loved this pie -- easy to make and delicious. Next time, however, I might use a bit less sugar so that the taste of the fruit is a bit more pronounced. So good!

   LoveMyVeggies

4. Excellent recipe using two popular summer ingredients. Since finding this recipe I have made it twice and each pie was a bit different. The first one I added too much lemon juice which slightly took away the tartness of the rhubarb. I also reduced the sugar to 3/4 cup and it was pretty sweet in addition to a second cup of strawberries.The second pie I used the proper amount of lemon juice (1 tsp) and reduced sugar to 1/2 cup. I also shortened the baking time by 5 minutes because the crumble topping almost burned on the first pie. The second pie had more tartness, was not overly sweet, and bits of the rhubarb still had some crunch left.In both pies I used the recommendations of adding cornstarch instead of flour and adding another cup of chopped strawberries. Both certainly ensured a gooey but not runny pie that didn't skimp on ingredients. My husband and I love this recipe and I look forward to making this often this summer. Thanks!

   cooking_neko83

5. Wow, what an amazing pie! We increased the amount of filling 50% to 6 cups in a ratio of 4c rhubarb : 2c strawberries. Baked it in a regular-depth 9-inch pie plate. Which means it was piled high. When it came out of the oven, it looked like something you'd see at the state fair. And the flavor was absolutely fabulous! My mother-in-law even left a note on the pie plate that read, "#1 Pie. Great job!"

   Rodney B.

   See Also

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see 56 more reviews

Tweaks

1. Used more strawberries and cornstarch instead of flour. Did not use lemon as that to me makes the pie more runny. Rhubarb is tricky because it does produce a lot of juice.

   jeaner64

2. Excellent recipe using two popular summer ingredients. Since finding this recipe I have made it twice and each pie was a bit different. The first one I added too much lemon juice which slightly took away the tartness of the rhubarb. I also reduced the sugar to 3/4 cup and it was pretty sweet in addition to a second cup of strawberries.The second pie I used the proper amount of lemon juice (1 tsp) and reduced sugar to 1/2 cup. I also shortened the baking time by 5 minutes because the crumble topping almost burned on the first pie. The second pie had more tartness, was not overly sweet, and bits of the rhubarb still had some crunch left.In both pies I used the recommendations of adding cornstarch instead of flour and adding another cup of chopped strawberries. Both certainly ensured a gooey but not runny pie that didn't skimp on ingredients. My husband and I love this recipe and I look forward to making this often this summer. Thanks!

   cooking_neko83

3. Pie smells delicious. I will review after I've tasted it, but I wanted to get the substitutions down before I forgot them. I used Pat-A-Pie crust (mom's recipe, I'll go and put that up on the Zaar right now) for the crust and crumble on top, except I added more sugar, some butter and cinnamon to closer match the crumble directions on here. For the filling I had slightly under 3 cups of rhubarb so added slightly more strawberries to make up the difference. Probably nothing noticable. I used rolled oats instead of flour (addeding another tablespoon) because I like the taste of oats with fruit and added slightly more lemon juice (maybe doubled the amount) because I had a freshly picked lemon that was quite sweet-tart and wanted more of that flavor. Will come back to review soon...edited to add: was delicious both hot and cold. Would be excellent served with cold, fresh whipped cream.

   Food Snob in Israel

4. This is very easy and tastes great. I did substitute 2/3 cup of oats for the flour in the streusel. Wonderful recipe!

   jinglebird_2000

5. So YUMMY!!! I subtracted a cup of rhubarb and added a cup of strawberries instead. The only promblem I had was it overflowed, but luckly i had it over another pan for an easy clean-up. Thanx for sharing this delicious pie recipe!!! ;)

   BIGSIS7

see 1 more tweaks

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