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Tuesday, May 21, 2013

Strawberry-Rhubarb Pie with Streusel Topping

It is Tuesday and today I actually have a recipe.  As many of you know, it is rhubarb season in Wisconsin.  I can't grow rhubarb to save my soul, but luckily there are a lot of people who have more than they can use.  Every house my daughter has lived in has had gigantic patches of rhubarb.  Yesterday she gave me a bag full.  The best part was that she cut the leaves off and cleaned it for me.



I also went grocery shopping today and Aldi's still had strawberries for $.99 a lb.  I was going to make the Rhubarb Dump Cake that has been making the rounds on Facebook recently, but I decided to go with my old standby Strawberry-Rhubarb pie.  I still have some rhubarb left over, so I will probably make the dump cake later this week.

Here is the recipe:

Strawberry Rhubarb Pie

1 unbaked single pie crust.
(I cheated and used a pre-made crust)

Filling:
2 3/4 cups sliced rhubarb
2 cups sliced strawberries
2/3 cup sugar
3 Tablespoons cornstarch

Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, cold

In a medium bowl combine rhubarb, strawberries, sugar and cornstarch.  Mix well.

Put filling in an unbaked pie crust.

Make the streusel topping by cutting the butter into the flour and sugar until you have coarse crumbs.  Sprinke this mixture evenly over the pie.

Place the pie on rimmed baking sheet and bake at 400 degrees for 50-55 minutes.

Let pie cool before cutting.