Strawberry Rhubarb Pie
Strawberry rhubarb pie is a delightful summer dessert, perfect for warm evenings, family gatherings, holidays, or backyard BBQs. This simple recipe allows you to enjoy the sweet flavors of fresh strawberries and tangy rhubarb without spending too much time in the kitchen.
Prep Time: 15 minutes
Refrigeration Time: 30 minutes
Cook Time: 40 minutes + 30 minutes cooling time
Total Time: 2 hours
Preparation Level: Beginner +
What We Love About the Recipe
- It’s easy to make and can be ready in just a couple of hours. Whether you are a beginner cook or an experienced one, you can make this pie.
- The recipe is perfect for parties, potlucks, or any occasion. The ingredients are fresh and delicious.
Ingredients
- Sugar
- All-purpose flour
- Rhubarb sliced into 1/2-inch pieces (get rid of leaves as they are poisonous!)
- Strawberries hulled and sliced
- Finely grated orange zest
- Butter
- Egg
- Pinch of sugar for the top
- Pie crusts
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Love strawberry and rhubarb? You’ll also love Razzleberry Pie from This Vivacious Life.
How To Make Strawberry Rhubarb Pie
Start by gathering your ingredients. Line a pie pan with one pie crust and set it aside.
Next, add the diced strawberries and rhubarb to a large bowl. In another bowl, mix the sugar and flour and pour it over the strawberry mixture. Toss to coat and place it in the refrigerator to sit for about 30 minutes.
Next, add the orange zest to the bowl and mix well. Pour the fruit into the pie crust and spread it to the edges. Dice up the butter and place it in the pie.
Finally, place the butter around the pie and top with a pie crust. You will make the cutouts before placing them on top of the fruit. If you don’t have pie cutouts, make four small slits at the top of the pie to vent the steam.
Beat the egg and brush it on top of the crust. Sprinkle a pinch of sugar on top of the pie. Bake for 40 minutes or until the top is golden brown. Let cool and serve!
Top with some ice cream, Cool Whip, or whipped cream.
Adding Variety to the Pie
- Different Fruit Combinations: For a unique twist on the classic recipe, add other fruits, such as blueberries, raspberries, or apples, to the strawberry rhubarb mix.
- Spice It Up: Add spices such as cinnamon, nutmeg, or ginger to the filling. These spices give the pie a warm fall feel.
- Creative Crust Options: Try different types of crusts, such as a lattice top or crumble topping.
Tips
- If the edges of the pie start to get too brown, create a pie shield with aluminum foil. Add it around the edges so they don’t continue to brown while baking.
- If rhubarb is out of season, you can use frozen. Just make sure to let it thaw in the refrigerator before adding it to the pie.
More Delicious Strawberry Desserts
- Strawberry Oatmeal Bars from Well Plated by Erin
- Strawberry Chess Squares
- Strawberry Jam without Pectin
- Blueberry Strawberry Icebox Cake
Strawberry Rhubarb Pie
Ingredients
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1 pound rhubarb sliced into 1/2-inch pieces get rid of leaves as they are poisonous!
- 2 pints of strawberries hulled and sliced
- 1 teaspoon finely grated orange zest
- 2 tablespoons butter
- 1 egg
- Pinch of sugar for the top
- 2 pie crusts store-bought
Instructions
- Preheat oven to 400 degrees.
- Line the pie pan with the crust.
- In a large bowl, mix sugar and flour.
- Add the rhubarb and strawberries to another large bowl and mix. Pour the sugar mixture over them and toss to coat.
- Add the orange zest and toss to mix. Let the rhubarb mixture sit for 30 minutes.
- Pour the mixture into the pie crust.
- Dice up the butter and place it in the pie.
- Top with crust, brush with beaten egg, and sprinkle a little sugar on top. Cut four slits into the pie for ventilation.
- Bake for 40 minutes or until the top is golden brown.
- Let cool for 20-30 minutes and serve!
