Strawberry Rhubarb Pie

When I was a little girl, I spent a lot of time with my grandpa. During the school year, I would spend the afternoons at his house, and in the summer, we were together a lot. One thing I do remember is that he always had a patch of rhubarb growing in the back yard. I can't remember him baking much, except for a couple delicious rhubarb desserts, Rhubarb Cobbler and Rhubarb Crumb Pie.  

  One time, I remember him making Rhubarb Cobbler with me, teaching me each and every step along the way. It wasn't until after it came out of the oven that we realized we had used baking soda instead of baking powder! No wonder it didn't rise properly. However, I'm pretty sure we still devoured it.   Today, I'm sharing with you an adaptation of my grandpa's Rhubarb Crumb Pie with the addition of strawberries. Nothing is quite like the combination of strawberries and rhubarb! If you've never tried it, you're in for a treat. The sweet strawberries balance the tangy rhubarb quite perfectly, if I do say so myself. Top it off with a crumb topping and you've almost got the perfect dessert. All that's needed is a scoop of vanilla ice cream!     Start with the fruit - 2 cups of diced strawberries and 2 cups of diced rhubarb. If you can't find fresh rhubarb, frozen works just fine! Just be sure to thaw it and squeeze out the extra moisture.  

    Combine the fruit with a little lot of sugar (this is not for low-sugar diets!), a bit of flour, and some eggs to hold it all together. Pour it into the crust, and then make your crumb topping.  


  For the topping, combine a bit of flour and brown sugar and cut in the cold butter until it's crumbly. You can use two knives, a pastry cutter, or even just rub the butter with your fingers until it becomes crumbly. (Which in my opinion is the easiest.)  


  Spread the topping over the crust, and after 50 minutes in the oven, you have pie perfection!  

  My recommendation? Serve it warm, topped with a scoop of vanilla ice cream.  

  Pie and ice cream... life can't get much better. ________________________________________________________________________________________________________

Strawberry Rhubarb Crumb Pie


8 servings One 9-inch pie
  • 1 9-inch unbaked pie shell
  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1 ½ cups sugar
  • ⅓ cup flour
  • dash salt
  • 3 eggs, lightly beaten
  • Crumb Topping
    • ¾ cup flour
    • ⅓ cup brown sugar
    • 6 tablespoons cold butter


Preheat oven to 400*F. Roll pie crust into pan and up the sides; flute edges. In large bowl, combine rhubarb, strawberries, sugar, flour, salt, and eggs. Pour into prepared pie crust. To make crumb topping, combine flour and brown sugar. Cut in the butter with a pastry cutter or two knives until crumbly. Sprinkle topping over pie. Bake in preheated oven 50-55 minutes until golden brown and bubbly.
Source: Adapted from a family recipe

Strawberry Cream Cheese Stuffed French Toast

Breakfast isn't a meal that I cook often. Yes, we eat breakfast, but it's usually a toasted bagel or bowl of instant oatmeal. Not so exciting. It's hard when you've got to be out the door by 7:30am during the week! (I can't even imagine throwing kids into the mix.) So, one of my favorite things to do on the weekends is to actually cook breakfast. I love to whip up a batch of fresh-baked scones or cinnamon rolls. If I'm feeling really motivated, I'll mix up some pancakes or French toast. Which leads me to today's recipe. Strawberry Cream Cheese Stuffed French Toast.  

  A few months ago, my husband and I visited our favorite bed & breakfast up in Michigan, and they served this awesome strawberry stuffed French toast. After "mmmmm"-ing through the whole entire meal, I was bound and determined to re-create it. For this special French toast, thick Italian bread slices are stuffed with a sweet strawberry-cream cheese mixture, and grilled to perfection. It's crisp on the outside, and tender and chewy with a pop of sweet cream cheese on the inside. It might just be the best breakfast I've ever made. Start off with some good bakery bread. Rays and Chief Supermarkets have some great artisan breads to choose from - I chose an Italian loaf, but French or sourdough would be great as well.  

    Cut it into thick slices; you should get between 6 and 8 total. I cut my middle slices in half because they were really big.  

  Then, you want to cut a slit into each of the bread slices. Don't cut all the way through, but cut enough so you can spread the filling around in there.     For the filling, combine some softened cream cheese, strawberry jam, and diced fresh strawberries that have soaked in sugar for a bit.  

  Now here comes the tricky part. Spoon a bit of the cream cheese mixture into each bread slice, spreading it evenly to every nook and cranny. You might get a bit messy, but that's ok!  

  Now it's time for the egg mixture. Combine a few eggs, milk, cinnamon, and almond extract in a shallow bowl. (Better for soaking the bread in.)  

  After a quick dip in the egg mixture and a few minutes on the griddle, it's ready to be devoured!  

  Garnished with some fresh strawberries and a drizzle of maple syrup, this is the perfect decadent weekend breakfast. (Hint, hint - Mother's Day is just around the corner!) ________________________________________________________________________________________________________

Strawberry Cream Cheese Stuffed French Toast


4-6 servings
  • 1 loaf French or Italian bread
  • 4-oz. cream cheese, softened
  • 3 tablespoons strawberry jam or jelly
  • 1 cup diced fresh strawberries
  • 2 tablespoons sugar
  • 4 eggs, beaten
  • 1 cup milk
  • 1 teaspoon almond or vanilla extract
  • 1-2 teaspoons cinnamon
  • 1-2 tablespoons butter
  • maple syrup, for serving


Place diced strawberries in a bowl and sprinkle with the sugar to allow the juices to come out. Set aside for at least 10 minutes. Slice bread into 2-inch thick slices. (You should get between 6 and 8 slices.) Cut a slit in each of the thick slices, making a pocket in which to put the filling. For the filling, combine softened cream cheese with strawberry jam and sugared strawberries. Place a spoonful of the cream cheese mixture into each bread pocket, spreading it to the corners. For the coating, combine eggs, milk, almond/vanilla extract, and cinnamon in a shallow bowl until thoroughly mixed. Coat each side of the bread for about 5-10 seconds, until it has soaked up some of the egg mixture. Preheat a griddle to medium-high heat, and coat it with butter. Cook French toast 3-4 minutes on each side, until golden brown. Serve immediately with maple syrup. **Leftovers taste great heated in a 400*F oven for 10-15 minutes.
 Source: Adapted from Tasty Kitchen