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    Home » Auntie's Favorites

    Jul 9, 2020 · Modified: May 1, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Strawberry Rhubarb Pie

    Jump to Recipe Print Recipe

    Sweet, tangy and tucked into the perfect pie crust, strawberry rhubarb pie is a dessert everyone loves. Serve it with a scoop of vanilla ice cream or frozen yogurt and you've got a meal-ending treat folks will be talking about for a long time. Thanks to my Mom for sharing this wonderful recipe!

    A slice of strawberry rhubarb pie on a plate
    Tangy rhubarb and sweet strawberries all tucked in to a perfect, flaky pie crust. Enjoy!

    Ingredients to Have on Hand

    • fresh rhubarb
    • fresh strawberries
    • flour and sugar
    • pie crust - homemade or store bought

    How to Bake with Rhubarb

    Rhubarb is one of the easiest ingredients to cook with and in baking it provides the perfect tangy addition to sweet fruit such as strawberries, although many folks love pie that's just straight up rhubarb. (I'll try that and add the recipe here sometime soon.)

    There's no additional prep when you are using rhubarb in your baking. No peeling, steaming or shredding.

    Just rinse and chop into bite-sized pieces and its ready to mix with your dry ingredients or additional fruit.

    fresh strawberries and rhubarb
    This pie starts with such simple ingredients. What I enjoy the most about making this pie is there's fruit to peel, steam or shred. Easy, easy!

    Prep the Pie Ingredients

    Here's the easiest and perhaps the best part about making strawberry rhubarb pie - there's no peeling the fruit. All you need to do is rinse off the strawberries and rhubarb, then dice into bite-sized portions. Voila! Done.

    Diced strawberries and rhubarb in a bowl with sugar and flour.

    Strawberry Rhubarb Pie Filling

    It's super easy to create the pie filling for this recipe.

    Simply combine the flour and sugar and toss it with the diced strawberries and rhubarb. Let everything sit in a bowl for about 30 minutes.

    The flour and sugar begins as a dusting on the berries and rhubarb, but after sitting for a few minutes, it becomes a beautiful glaze.

    The bottom crust of a pie in a pie dish.
    Pie crust is easy to make and what I've found is the more often I make pie crust, the better I get at rolling out the dough.

    Use Your Favorite Pie Crust

    You'll need two pie crusts for this recipe. One for the bottom, the other to top your strawberry rhubarb pie. I like to use a homemade pie crust, but there's no harm in buying your crust at the grocery store.

    A baked strawberry rhubarb pie, out of the oven.
    Warm from the oven and ready to enjoy.

    How to Store Fresh Pie

    There's nothing better than pie served warm out of the oven, but sometimes (rarely) pie sticks around for a few days in my house.

    When that's the case, I usually leave it out on the counter for the first day, covered lightly with waxed paper.

    Much past one full day and I store the pie in the fridge until the last slice is gobbled up.

    The exception to this rule is when we are enjoying cream pies, those need to be stored in the fridge to keep them fresh.

    Tight shot of the filling bubbled from the strawberry rhubarb pie and the pie crust.
    Look at that sweet pie filling peeking out, pink goodness!

    Top Tips and FAQ

    How do I keep strawberry rhubarb pie from being runny?

    Don't forget to add the flour. It's really important to include a thickening ingredient in this recipe. I know some folks prefer to use cornstarch or even tapioca starch, but I find the best consistency with ½ cup of all purpose flour.

    When is rhubarb in season?

    Spring. When you spot stalks of rhubarb in the produce section of your grocery store you know it's time to start enjoying your rhubarb recipes, like this one!

    Hothouse grown rhubarb usually comes on first, then the field-grown variety a little later in the season.

    Both are outstanding and will be delicious in this recipe.

    How do I store rhubarb?

    Wrap it in plastic, unwashed, and store it in the crisper in the refrigerator. The rhubarb will stay fresh for about a week. Be sure to wash it before using it. fresh strawberries and rhubarb

    Can I use frozen berries or frozen rhubarb?

    I've never made this recipe using frozen ingredients, but generally speaking, most recipes do adapt pretty well with that substitution. Just be sure you don't thaw the berries or rhubarb before baking. 

    Strawberry rhubarb pie on a plate.

    More Dessert Recipes

    Strawberry Rhubarb Pie is one of the easiest pie recipes you could make! Here are few other dessert idea I think you'll love.

    • No-Peel Apple Cake, talk about easy. There's no need to peel the apples, but they bake tender and delicious in a pie plate. This is a wonderful cake.
    • Peanut Butter Pies. Oh how I love this no-bake pie recipe. It's my go-to dessert when I'm in a hurry, but what to share an easy, impressive treat.
    • Chocolate Strawberry Pies are another way to enjoy strawberries at dessert. Covered in chocolate on a bed of a sweet creamy pie filling. These little pies are wonderful to share!
    A baked pie, out of the oven.
    Warm from the oven and ready to enjoy.

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    A slice of strawberry rhubarb pie on a plate

    Strawberry Rhubarb Pie

    Sweet, tangy and tucked into the perfect pie crust, this is a dessert everyone loves. Serve it with a scoop of vanilla ice cream or frozen yogurt and you've got a meal-ending treat folks will be talking about for a long time. Thanks to my Mom for sharing this wonderful recipe!
    4.97 from 32 votes
    Print Rate Pin Recipe
    Prep Time: 45 minutes
    Cook Time: 50 minutes
    Servings: 6
    Calories: 220kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    Filling

    • 1 ⅓ cup sugar
    • ½ cup flour
    • 2 cups rhubarb cut into 1"pieces
    • 2 cups fresh strawberries halved
    • 1 tablespoon butter
    • dash of milk and sugar

    Two pie crusts for a 9" pie

      Instructions

      • Preheat oven to 400°
      • In a large bowl, mix together sugar and flour. Add chopped strawberries and rhubarb and stir to combine. Let stand in the bowl for 30 minutes, this is an important step and allows for the sugars to combine and to create the sauce for the pie.
      • Prepare pie crust. Roll two sheets of dough and place the bottom layer in a 9" pie dish. I recommend Perfect Pie crust.
      • Pour the strawberry and rhubarb mixture into the bottom crust, top with the second crust and flute the edges. Brush top crust with milk and dust with a sprinkling of sugar.
      • Bake in the oven for 50 minutes or until crust is golden and juice bubbles. You may want to lightly place a section of foil on top of the pie if the crust or edges start browning too fast.
      • Cool on a wire rack and serve with vanilla ice cream or frozen yogurt.
      Did you make this recipe? Tell me all about it! Tag @crinkledcookbook and follow me today.

      Notes

      Folks often ask if you can replace fresh strawberries and rhubarb with frozen ingredients. I've honestly never made this recipe using frozen ingredients, but generally speaking, most recipes do adapt pretty well with that substitution. Just be sure you don't thaw the berries or rhubarb before baking. 
      Note: Nutritional information below is only for the pie filling. Please see the perfect pie crust recipe for additional nutritional details.  

      Nutrition

      Calories: 220kcalCarbohydrates: 54gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 5mgPotassium: 128mgFiber: 1gSugar: 45gVitamin A: 41IUVitamin C: 3mgCalcium: 38mgIron: 1mg

      Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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      Hello! I'm not a chef and never went to culinary school but I LOVE to cook! I've been creating recipes and sharing scratch made meals for more than 30 years in my home kitchen. As a former TV journalist and two-time breast cancer survivor, I totally understand how busy and stressful life can get. But delicious homemade food helps every time.

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