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American Family Children's Hospital

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Apple Rhubarb Pie with Walnut Streusel

What reminds me of mother more than a great apple pie!

Try this one with some spring rhubarb and a wonderful walnut topping. It is so good. Mom will love it!


Happy Mother's Day.

1-9 inch prepared pie crust
4 cups peeled and chopped* apples, (about 4 large apples)
2 cups diced rhubarb
1/4 cup flour
1/2 cup sugar
1 cup Splenda or an additional 1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon

1/4 cup flour
1/4 cup brown sugar
3 tablespoons butter or margarine
1/2 cup chopped walnuts 

Apple Rhubarb Pie with Walnut Streusel; Advances e-Newsletter Recipe of the Month, UW Carbone Cancer CenterPreheat oven to 350 degrees. Place prepared pie crust into a 9 inch deep pie pan.

In a large bowl, combine sliced apples and diced rhubarb. In a small bowl, combine 1/4 cup flour, sugar, Splenda, nutmeg, and cinnamon. Pour over apples and rhubarb. Stir to mix. Spoon into prepared pie shell. Cover loosely with aluminum foil. Bake for 1 hour.

Topping: While pie is baking, combine flour, sugar, and butter in a small bowl. Using a knife or pastry blender, cut butter into dry ingredients. Add nuts and stir to mix.

When pie has baked 1 hour, remove from oven and top with walnut mixture. Increase oven temperature to 375 degrees. Return pie to oven and bake another 20 - 30 minutes or until topping and crust are lightly brown.

(The pie will set up best if cut after it cools to room temperature.)

*Note: Large pieces of apple will not become tender.

Serves 8

Nutritional Information per serving:

  • Calories 285
  • Fat, gm. 11
  • Protein, gm. 3
  • Carbs, gm. 44
  • Cholesterol, mg. 10
  • Fiber, gm. 2.0