Strawberry-Rhubarb Streusel Pie

This easy pie recipe is great for beginning bakers. Use a refrigerated pie crust for the shell, fill it with the tasty combination of strawberry and rhubarb and top with a sweet brown sugar streusel.

Strawberry-Rhubarb Streusel Pie
Servings: 8 Prep 15 mins Bake 400°F 50 mins to 55 mins


  • 1 refrigerated ready-to-use folded pie crust (9 inch)
  • 3 cups fresh rhubarb OR: 2 3/4 cups frozen rhubarb pieces, thawed
  • 2 cups halved strawberries (1 pint)
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 cup cold butter, cut up

Make It

1. Heat oven to 400 degrees F. Unfold pie crust; fit into 9-inch glass pie plate.


2. Toss together rhubarb, strawberries, granulated sugar and cornstarch in a large bowl.

Streusel Topping:

3. In a separate bowl, combine flour and brown sugar; cut in butter until mixture is crumbly. Spoon berry mixture into pie crust; sprinkle evenly with topping.

4. Bake in 400 degree F oven for 50 to 55 minutes or until filling is bubbly and crust is medium-brown. If crust begins to darken too quickly, cover edge with aluminum foil; check after 15 minutes. Remove pie to wire rack and let cool to room temperature. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 382, Fat, total (g): 17, chol. (mg): 31, sat. fat (g): 9, carb. (g): 56, fiber (g): 2, pro. (g): 3, sodium (mg): 111, Percent Daily Values are based on a 2,000 calorie diet.