Strawberry Rhubarb Pie

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!

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.

How to store fresh pie

There's nothing better than pie served warm out of the oven, but sometimes pie sticks around for a few days in my house. When that's the case, I usually just leave it out on the counter for 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 would be cream pies, those need to be stored in the fridge to keep them fresh.

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!

5 from 1 vote

Print Rate Pin Recipe

Prep Time: 45 minutes

Cook Time: 50 minutes

Servings: 6

Calories: 220kcal

Author: Melinda O'Malley Keckler

Ingredients 

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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.

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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