Strawberry rhubarb pie with a crunchy and delicious almond streusel or crumble, the perfect pie recipe to celebrate spring.
Rhubarb is for me one of the best seasonal produce there is and every spring I try to make the most of it. Either something sweet like this Strawberry Rhubarb Pie with Almond Streusel or something savory like the Chicken with Rhubarb Sauce or lots of preserves like the Tangy and Aromatic Rhubarb Strawberry Jam or the rhubarb butter I’ve just made today.
Strawberry Rhubarb Pie with Almond Streusel
I’ve made this strawberry rhubarb pie some weeks ago with some of the first rhubarb stalks I was able to pick. As I wasn’t able to gather too much rhubarb, I decided to mix what I had with some strawberries. Strawberries and rhubarb are always a winning combination, if you ask me.
And it was amazing this pie, I am telling you, it was gone in no time, not one piece left. I think my son, Bruno, managed to go through three slices before I stopped him.
I love tangy desserts or cakes, I have never had much of a sweet tooth (yes, unbelievable, considering the tons of cakes recipes I have on my blog), so rhubarb cakes/ pies or anything with lots of lemons definitely come before chocolate or buttercream.
And although Bruno has a major sweet tooth (just like his father), he loves anything made with rhubarb. Only seeing me coming in with an armful of rhubarb stalks makes him happy.
Picking and cleaning rhubarb
The rhubarb season begins sometime in April (depending where you live) and ends sometime in June. During this time, rhubarb is readily available at the market or in most supermarkets, but, if you really like it and happen to have a garden, I do recommend planting some yourself.
Growing rhubarb it poses no difficulties, provided you live in the proper climatic area. Just plant it and wait for it to grow. And it will grow, a lot, it might even get a bit too much in a few years. That’s the reason I didn’t plant any, although I love it so much and although its being so low-maintenance that even I would not manage to kill it.
I would have enough place in my garden, but one of my friends and very close neighbors has two huge plants in her garden, probably enough to supply the entire street with rhubarb, if necessary. So, I pick her rhubarb every spring and use it in every way I can.
So, back to cleaning the rhubarb. First of all, discard the leaves.
Remove the lower end of the stalk as well, it is thicker than the rest, whitish and rather slimy. That, of course, if you pick the rhubarb in your or somebody’s garden, supermarket rhubarb is already trimmed.
Wash the stalks, but don’t remove the red peel. I used to do that for years, because my mother-in-law had told me so, I thought the peel would be rough and remain so even after cooking. But no, don’t worry, it is not rough and after the rhubarb is cooked or baked, you will not notice any peel anymore.
How to make the Strawberry Rhubarb Pie with Almond Streusel
Streusel or crumble pies are actually my favorite kind of pies. Not that they taste better than a regular pie, all pies are just wonderful, but they are so easy to make. So quick, no need to roll the pastry on a floured surface, thus having to clean the surface and the rolling pin afterward and maybe getting annoyed when the pastry sticks to the table or breaks when you try to lift it.
In case of a crumble or streusel pie, things are much easier. Give about 2/3 of the crumbles or streusel to the tin and press everything neatly in the form. Done! Keep the rest to sprinkle over the filling.
The rhubarb slices have to be combined with the sugar and sit for 30 minutes. The accumulated juice should be discarded or used for something else (as dressing for a fruit salad for instance). If you leave the juice, the pie will be soggy, so make sure that you drain the rhubarb well.
The cornstarch added to the fruit mixture will also help against the pie becoming too wet.
I recommend using a loose-bottom fluted flan/tart tin Patisse Quiche Pan with removable bottom – 24 cm and 9-1/2” Diameter, it will make your life easier. A regular pie form works as well, but it will be more difficult to get the pie out of it. In this case, it is probably better to serve the pie directly from the pie form, cut the slices in the form and take out the slices one after another.
That’s about it! The Strawberry Rhubarb Pie with Almond Streusel is so easy to make, there is really not much more I could say about it. 🙂 So, make the most of the rhubarb season. For more inspiration, have a look at the links below.
More rhubarb recipes:
- 400 g/ 14 oz/ 4 cups chopped rhubarb
- 50 g/ 1.7 oz/ ¼ cup sugar
- 400 g/ 14 oz strawberries
- 300 g/ 10.6 oz/ 2 ½ cups all-purpose flour
- 180 g/ 6.3 oz/ ¾ cup + 2 tablespoons sugar
- pinch of salt
- 220 g/ 7.7 oz/ ¾ cup + 3 tablespoons cold butter
- 50 g/ 1.7 oz/ 1/3 cup sliced almonds
- icing sugar
- whipped cream to serve
Clean and chop the rhubarb. Give it to a large bowl, sprinkle it with the sugar and leave for 30 minutes.
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly grease a 23x2,5 cm/ 9x1 inch loose-bottom fluted flan tin.
Give the flour, sugar and salt to the bowl of the kitchen machine. Pulse to mix. Chop the cold butter and give it to the flour mixture. Mix until you obtain large crumbs.
Give 2/3 of this mixture to the prepared tin. Spread it on the bottom of the tin and press it with your fingers to obtain a smooth surface. Press some of the pastry into the flutes of the tin, the edge should be about 2 cm/ 0.8 inches high.
Place the tin in the oven and bake for about 12 to 15 minutes or until lightly golden. Let cool slightly.
Mix the remaining dough with the almonds and set aside.
Halve or quarter the strawberries, depending on their size. Drain the rhubarb well. Mix the rhubarb and the strawberries and give them to the pie. Spread evenly in the tin and top with the almond streusel.
Bake the pie for 35-40 minutes or until golden brown. Let cool in the tin. When cool remove from the tin if you are using a loose-bottom tin or serve straight from the pie form, if using a regular tin.
Sprinkle with icing sugar before serving and serve with whipped cream, if desired.
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