It’s the perfect time of year to make strawberry rhubarb pie, and we guarantee this is the best one out there! Inspired by Sally’s Baking Addiction’s recipe, we bring you what we call “Streubarb Pie” (Strawberry Rhubarb Streusel Pie).
Quick Facts
Makes: 1 pie
Serves: maybe 2? Or 6-8 if you have more self control than we do
Prep Time: 10 minutes
Cook Time: 50 minutes
Ready In: 1 hour if you can’t let it cool overnight like suggested 🙂
Ingredients
- Pillsbury pie crust (or make your own, if you have a good recipe)
- 300 grams sliced rhubarb
- 380 grams chopped strawberries
- 67 grams brown sugar
- 67 grams granulated sugar
- 32 grams corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 100 grams brown sugar
- 94 grams all purpose flour
- 95 grams chopped walnuts
- 71 grams (5 tbsp) melted unsalted butter
Equipment
- 1 large bowl
- 1 medium bowl
- 1 pie plate
- 1 cookie sheet
- Preheat oven to 400°F.
- Mix together in a large bowl the rhubarb, strawberries, brown sugar, granulated sugar, corn starch, salt, and vanilla.
- In a smaller bowl, combine brown sugar, flour, walnuts, and melted butter.
- Drape pie crust into pie dish, then fill with the strawberry rhubarb mixture. Top with the walnut mixture.
- Place the pie on a cookie sheet (unless you really want to have to clean your oven if the pie overflows!), then place in the oven for 20 minutes before turning the oven down to 350°F. Bake for another 30 minutes or until topping is golden brown.
- Let the pie cool completely before serving – preferably overnight in the fridge.