Strawberry Rhubarb Pie with Streusel Topping Recipe
Strawberry rhubarb pie is a classic, and the oat-streusel topping is a welcome addition.
Keywords
- rhubarb
- flour
- apple cider vinegar
- strawberries
- lemon
- oats
- whipping cream
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Cooking tools:
- Food processor
- Rolling pin
- Pie dish
- Pastry cutter
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Baking sheet
- Plastic wrap
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 ½ cups all-purpose flour, plus extra for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
- 6 to 8 tablespoons ice water
- 1 teaspoon apple cider vinegar
- 1 ½ pounds (8-10 stalks) rhubarb, trimmed and cut into 1-inch pieces
- 1 pound strawberries, de-stemmed, cut in half
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup cornstarch
- 2 tablespoons flour
- ¼ teaspoon salt
- 1 lemon, zested and juiced
- ¾ cup flour
- ¼ cup rolled oats
- ¼ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup butter, cold, cut into small cubes
- 2 cups whipped cream (optional for garnish)
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