Strawberry Rhubarb Streusel Pie

From: Tuffykenwell

On Sep 8, 2009

This is my favorite recipe for Strawberry Rhubarb Pie and I make it every year! Tangy and sweet and just perfect!

From: Rodney B.

On Sep 5, 2009

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!"

From: Pam-I-Am

On May 28, 2006

I got some fresh rhubarb from a friends mom in Santa Barbara and couldn't wait to make a pie!! I had a single pie shell and no top so I chose this recipe. I love dutch apple pie so I figured this would be great too, and it was. I would highly suggest that you bake the pie itself sitting in a jellyroll pan as my pie released a lot of overflow liquid that would have ended on the bottom of the oven...cleanup was much easier this way. The pie cut very well, but is just a little liquidy when warm, so baking it ahead and letting it cool is a plus for a firmer inside. The sweet crunch top is really perfect for this pie! My dh love, love, loved it and so did I! Pam

From: MarylandersKnowCrabs

On May 29, 2006

The rhubarb was a bit mushy, but I'm sure that's no fault of the recipe-- I just sliced the rhubarb too small. I would have liked to see oats in the topping, so next time I will substitute 1 c. oats for the flour in the topping. Other than that, a GREAT and simple recipe.