36 Reviews of Strawberry Rhubarb Streusel Pie

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.

From: Mysterygirl

On Jul 28, 2004

This was great. I bought some rhubarb and dh immediately asked for a strawberry/rhubarb pie. I'm lazy - I'll bake bread but not pie crusts so since I only had one frozen one I had to find a pie that didn't require two crusts. Boy, am I glad that I found this single crust pie. I made it sugar free using Splenda and Sugar Twin Brown sugar replacement. It was wonderful - thanks!

From: Brenda.

On May 25, 2009

Fantastic pie and so easy too! I used a 9 inch deep crust pie shell and had just a tiny amount of spill over. The finished pie was absolutely delicious but was a little juicy at the bottom. Next time I will mix the filling together, wait 10 minutes and then add an additional 2 tbsp of flour before filling the shell. That usually does the trick for my blueberry pies. All ingredient amounts were spot on and the topping was perfect! Thanks for posting.

From: Chef #177663

On Jun 28, 2005

This pie recipe is one of the best i've ever had. It was too sweet the first time i made it so i cut it in halve and it was perfect. Buster

From: amalissya

On Aug 16, 2006

Absolutely delicious. That's all there is to say!

From: MarieAlice

On Jul 31, 2004

Made this today using storebought dessert pastry. It is delicious and was so easy to put together. It is like eating strawberry rhubarb crumble in a pie shell. My DH really enjoyed it. Thanks for a recipe that is going to become my chosen one for strawberry/rhubarb pie from now on!

From: Becky in Junction City, OR

On Jun 20, 2007

Made this pie for my Dad for Father's Day. A huge hit. Only thing I did different was substitute tapioca for flour.

From: Shen

On Jul 3, 2007

A huge hit with my family! The only changed I made was I used 2 cups of strawberries and 2 cups rhubarb-yummy and simple to make, too!!! Thank you, will be making again!

From: Food Snob in Israel

On Feb 14, 2009

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.