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This fantastic dessert is thanks to Jim Oberholtzer, a 2013 Rhubarb Baking contest participant.
To make crumb topping: Mix brown sugar, flour, butter and pecans together until crumbly, and set aside.To make pie: Preheat oven to 425°. 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.
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