Strawberry Rhubarb Pie with Nutty Streusel Topping

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
1 Review

Get ready to fall in love with this Strawberry Rhubarb Pie featuring a nutty streusel topping. It's a delightful blend of tart and sweet, showcasing the best of spring and summer produce. Perfect for a family gathering or a casual weekend treat.

Ingredients for Strawberry Rhubarb Pie with Nutty Streusel Topping

Pie crust: A store-bought or homemade 9-inch crust forms the base of our pie. It's the foundation, so make sure it's well-chilled.

Strawberries: Fresh, ripe strawberries bring sweetness and color. Slice them for even distribution.

Rhubarb: Adds a tart contrast to the sweetness. Chop it into small pieces for a uniform filling.

Granulated sugar: Sweetens the filling and helps balance the tartness of the rhubarb.

Cornstarch: Thickens the filling, preventing it from being too runny.

Vanilla extract: Adds a warm, aromatic depth to the filling.

Salt: Enhances flavors and balances sweetness.

All-purpose flour: Forms the base of our streusel, giving it structure.

Brown sugar: Adds a deep, molasses-like sweetness to our streusel.

Pecans: Provide a nutty crunch, enhancing the texture of the streusel.

Unsalted butter: Binds the streusel ingredients together and adds richness.

Cinnamon: Adds warmth and a hint of spice to the streusel.

Tips & Tricks

  • Chill the pie crust before filling to prevent it from shrinking during baking.
  • Use fresh, in-season strawberries and rhubarb for the best flavor.
  • Check the pie at 35 minutes; if the crust or streusel is browning too quickly, loosely cover with foil.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a touch of elegance, try serving with a sprig of mint on the side.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb?
Yes, but thaw them completely and drain excess liquid to avoid a watery filling.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat slices in the oven for best texture.

Strawberry Rhubarb Pie with Nutty Streusel Topping Recipe Walkthrough

First, preheat your oven to 375°F (190°C). While that's heating up, roll out your pie crust and gently place it into a 9-inch pie dish. Press it down lightly to fit the dish snugly, then set it aside.

Next, in a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and salt. Stir everything together until the fruits are well coated and the ingredients are evenly mixed.

Pour this fruit mixture into your prepared pie crust, spreading it out evenly with a spoon or spatula. It should mound slightly in the center.

For the streusel topping, grab a separate bowl and mix together the flour, brown sugar, chopped pecans, melted butter, and cinnamon. Use a fork or your fingers to blend until the mixture is crumbly but still holds together in small clumps.

Sprinkle the streusel evenly over the pie filling, covering it completely. Place your pie in the preheated oven and bake for 45-50 minutes. You'll know it's done when the filling is bubbly and the streusel is golden brown.

Once baked, let your pie cool for at least an hour. This helps the filling set, making it easier to slice and serve.

Why You'll Love This Recipe

  • Perfect balance of tart rhubarb and sweet strawberries.
  • Crunchy, nutty streusel adds delightful texture.
  • Simple to prepare with easy-to-find ingredients.
  • A beautiful dessert that impresses with minimal effort.

Ingredients

1 9-inch pie crust
3 cups sliced strawberries
2 cups chopped rhubarb
1 cup granulated sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup unsalted butter, melted
1/2 teaspoon cinnamon

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the pie crust by rolling it out and placing it into a 9-inch pie dish.
3. In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and salt. Mix well.
4. Pour the strawberry rhubarb mixture into the prepared pie crust.
5. In a separate bowl, prepare the streusel topping by mixing flour, brown sugar, chopped pecans, melted butter, and cinnamon until crumbly.
6. Sprinkle the streusel topping evenly over the strawberry rhubarb filling.
7. Bake in the preheated oven for 45-50 minutes or until the filling is bubbly and the streusel is golden brown.
8. Allow the pie to cool for at least 1 hour before serving to set the filling.

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