We’ve designed this site to be compatible with modern web browsers and encourage you to update.
2013 Rhubarb Baking Contest Dessert - This fantastic pie is thanks to Jim Oberholtzer, a contest participant!
Preheat oven to 425°.Crumb topping: Mix brown sugar, flour, butter and pecans together until crumbly, and set aside.Pie assembly: Cream together sugar, butter and eggs, stirring for 2 minutes. Add salt, cornstarch, almond extract and cream cheese. Blend just until smooth. Fold in rhubarb and strawberries. Pour mixture into pie shell that has been prebaked for 5 minutes. Cover to edges with crumb topping mixture. Bake at 425° for 15 minutes, then reduce temperature to 375° and bake for 40-45 minutes. Remove from oven and let cool. Refrigerate.
Kitchen Kettle Products
Show All Recipes
Join our e-mail list for special offers, events & information
KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538