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Rhubarb and Strawberry Cheese Pie Recipe


2013 Rhubarb Baking Contest Dessert - This fantastic pie is thanks to Jim Oberholtzer, a contest participant!


  • 1 - 9" unbaked pie shell
  • Pie Filling:
  • 1 c. sugar
  • 2 Tbsp. butter
  • 2 eggs
  • 1/4 tsp. salt
  • 3 Tbsp. cornstarch
  • 1/2 tsp. almond extract
  • 4 oz. cream cheese, softened
  • 3 c. fresh rhubarb, sliced
  • 1 c. fresh strawberries, sliced
  • Crumb Topping:
  • 1/2 c. brown sugar
  • 1/4 c. flour
  • 2 Tbsp. butter
  • 1/2 c. chopped pecans


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.

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