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Rhubarb and Strawberry Pie with Almond Crumb Topping Recipe

Rhubarb and Strawberry Pie with Almond Crumb Topping

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on February 27, 2013

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    It was one of the best rhubarb pie recepies I have ever done. It wasn't so difficult and it tastes deliscious. I like the tart flavor of the rhubarb and strawberries.

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  • on August 30, 2012

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    Everyone went wild over this pie, even though I had to spoon the filling out. Next time will add triple the flour, everything else exactly the same as the recipe.

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  • on July 15, 2012

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    I read previous reviews about how runny the filling was so I doubled the flour called for in the filling part and added 3 tbsp of tapioca. It was still too runny, even after cooling. Way too much tweeking needed to make this recipe right. I'll try a different recipe next time.

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  • on June 08, 2012

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    Came out excellent, the rhubarb was less bitter this way. This recipe yielded 2 pies for me. I added cinnamon and nutmeg to the pie and crumb topping. I had no almonds so I used pecans and whole wheat flour and it was delicious. I did not add cornstarch but the filling was not too runny. I also used Vanilla instead of the rum.

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  • on May 09, 2012

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    This was wonderful. I couldn't eat enough of it. I added more flour to the filliing to thicken it up.And I used fresh squeezed orange juice instead of lemon juice. I've made it twice already. It is always a hit!

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  • on March 20, 2012

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    This came out beautifully! I listened to the other reviewers and added some cornstarch to the filling so it wouldn't be as runny, and I'm glad I did. Instead of making the crumb topping, I doubled the pie crust recipe and did a lattice top. It was so pretty! I agree that this recipe is more work than some others I've found, but I like the flavor of the filling the best! I will definitely make again!

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  • on July 30, 2011

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    Pure pleasure to the pallet.

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  • on June 29, 2011

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    Excellent Pie! I did make some tweaks...1 I added lemon zest, vanilla extract, and a dash of cinnamon to the filling. I also added lemon zest and sugar to the crust. Some people commented that the liquid bubbled over, I did not have that problem. I think its really important to make sure you let the liquid cool completely as it thickens up a bit and make sure your pie crust is big enough to hold all of the filling. I did agree that it was a little on the running side so I would probaly add more flour or corn starch next time. Otherwise everything was perfect.

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  • on June 14, 2011

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    This recipe is definately a keeper! I did alter....put 1/4 cup flour in rhubarb/strawberry when cooking. Didn't add the rum. Didn't have almonds so used pecans.

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  • on May 21, 2011

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    I made this recipe and it was tasty...but not the best pie I ever had. I saw how everyone said how watery it was and decided to put a 1/4 cup of instant tapioca in it and it thickened up perfectly. It was a lot of work and have found other recipes that were just as good and a lot less work. We also had a hard time trying to get the rum to catch. The pie was worth making, I just don't think I would want to go through all that again.

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