Strawberry Rhubarb Pie Recipe: Irresistible Spring Dessert to Savor

Name: Strawberry Rhubarb Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups strawberries, hulled and quartered; 2 cups rhubarb, trimmed and chopped; 1 cup granulated sugar; ½ cup brown sugar, lightly packed; ¼ cup cornstarch; 2 tablespoons all-purpose flour; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 1 tablespoon fresh lemon juice; 2 (9-inch) pie crusts, store-bought or homemade; 2 tablespoons unsalted butter, cut into small pieces; 1 egg, beaten (for egg wash); 1 tablespoon milk (for brushing crust)

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Strawberry Rhubarb Pie danced on my family’s table last spring, filling the kitchen with juicy, tangy sweetness. I remember stirring bright ruby rhubarb and ripe strawberries while my grandmother smiled, guiding my small hands to combine sugar, flour, and spice until the filling glowed. The buttery crust puffed golden in the oven, and the aroma wrapped us in warm comfort. That first bite melted on my tongue with a balance of tart and sweet, and I knew then baking could be pure magic. Now, every time I make Strawberry Rhubarb Pie, I return to that moment of joy.

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Introduction

Strawberry Rhubarb Pie awakens memories of sunshine and laughter with its vibrant, juicy filling. As a child, I watched my mother fold plump strawberries and tart rhubarb into a buttery crust. Immediately, the kitchen felt warm and inviting, filled with comforting aromas. Every bite felt like a hug, carrying simple joy straight to the heart.

When you’re short on time but craving homemade goodness, this recipe truly shines. It comes together quickly, with just a handful of pantry staples and fresh produce. Moreover, it delivers tender, flaky crust and a sweet-tart center that pleases everyone. Families appreciate how easy it is to prepare together, creating delicious memories in minutes.

Compared to rich bread pudding, this pie feels light yet indulgent, offering a refreshing twist on classic desserts. Both recipes comfort the soul, but Strawberry Rhubarb Pie brings a zesty brightness that lifts spirits. Furthermore, it complements spring fruits beautifully, making it a seasonal favorite.

So, gather your ingredients and preheat the oven—it’s time to bake something unforgettable. Tonight, treat your loved ones to a slice of homemade magic and savor every golden, velvety bite.

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Key Takeaways

Prep Time: 20 minutes; Cook Time: 45 minutes. Enjoy the vibrant, juicy taste of Strawberry Rhubarb Pie with minimal effort.
Flavor Profile: Sweet-tart filling paired with a buttery, flaky crust creates a comforting, golden slice perfect for spring.
Ease: Simple ingredients and straightforward steps let home cooks of all levels bake confidently and quickly.
Cost Savings: Uses affordable seasonal strawberries and rhubarb, saving money compared to store-bought desserts.
Leftovers: Refrigerate leftovers up to 3 days. Reheat gently for a warm, velvety treat or serve cold with creamy vanilla ice cream.

Food or Cultural Background

Strawberry Rhubarb Pie has roots in early American homesteads, where settlers embraced both wild berries and foraged rhubarb stalks. Rhubarb itself originally came from Asia and found its place in European kitchens by the eighteenth century, valued for its tartness. Early American cooks combined rhubarb with sweeter fruits like strawberries to balance the sharp flavor. Over time, this pairing became a symbol of spring in many northern states, when rhubarb and strawberries ripen together.

In Midwestern kitchens, families cherished this pie as a way to celebrate the first harvest of warmer weather. During the late 1800s and into the early 1900s, community cookbooks recorded countless variations, adding spices like cinnamon or nutmeg. Today, Strawberry Rhubarb Pie remains a staple at picnics, bake sales, and church potlucks, carrying on a tradition of sharing homegrown goodness. The balance of juicy strawberries and tangy rhubarb preserves the heritage of resourceful, farm-to-table cooking before refrigeration.

Although often associated with rural American communities, Strawberry Rhubarb Pie now appears on menus nationwide, revered for its perfect blend of textures and flavors. Its buttery, flaky crust cradles a vibrant filling that reminds us of simple pleasures. Whether enjoyed at a Fourth of July gathering or a casual family dinner, this pie connects modern kitchens to generations of home cooks who celebrated seasonal bounty.

Aspect	Details
Origin	Northern United States, inspired by European settlers
Traditional Ingredients	Strawberries, rhubarb, sugar, flour, butter, spices
Typical Occasion	Spring and early summer gatherings, potlucks, family desserts

Why You’ll Love This Strawberry Rhubarb Pie

You will adore the sweet-tart dance of ripe strawberries and bright rhubarb as they mingle in a tender, juicy filling. Each bite bursts with vibrant flavor, creating a refreshing contrast to the golden, buttery crust. Moreover, this pie captures the essence of spring produce, offering a comforting yet lively dessert.

Compared to pricey store-bought treats or takeout sweets, making this pie at home is a budget-friendly choice. You can buy fresh, seasonal ingredients and transform them into a vibrant, homemade dessert that tastes far more delicious than any bakery pie. Plus, it takes only minutes to prep, so you can enjoy warm, flaky goodness without spending a fortune.

For an extra flavor boost, stir in a pinch of cinnamon or a splash of orange juice before baking. This simple addition deepens the aroma and adds a zesty twist. If you love easy, family-friendly desserts like our Sweet Potato Dump Cake, you’ll find this pie equally satisfying, yet with a unique balance of tangy and sweet.

Ready to bake something amazing tonight? Grab your ingredients and let’s make magic happen in the kitchen.

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How to Make Strawberry Rhubarb Pie

Quick Overview: This Strawberry Rhubarb Pie comes together in minutes, baking into a sweet-tart, juicy delight that melts in your mouth.

Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Yield: 8 servings

Key Ingredients

Key Ingredients Table:

Ingredient	Amount	Special Preparation
Strawberries	2 cups	Hulled and quartered
Rhubarb	2 cups	Trimmed and chopped
Granulated Sugar	1 cup
Brown Sugar	½ cup	Lightly packed
Cornstarch	¼ cup
All-Purpose Flour	2 tablespoons
Ground Cinnamon	½ teaspoon
Salt	¼ teaspoon
Lemon Juice	1 tablespoon	Freshly squeezed
Pie Crusts	2 (9-inch)	Store-bought or homemade
Unsalted Butter	2 tablespoons	Cut into small pieces
Egg	1	Beaten, for egg wash
Milk	1 tablespoon	For brushing crust

Equipment Needed

9-inch pie dish
Mixing bowls
Measuring cups and spoons
Rolling pin (if using homemade crust)
Pastry brush
Sharp knife
Cutting board
Wooden spoon or spatula
Cooling rack

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Step by Step Instructions

Step 1: Prepare the Fruit Filling:

In a large mixing bowl, combine chopped rhubarb and quartered strawberries with granulated sugar, brown sugar, cornstarch, flour, ground cinnamon, salt, and fresh lemon juice. Stir gently until the fruit is evenly coated and the sugars dissolve, revealing a glossy, juicy mixture that bursts with vibrant red hues.

Step 2: Preheat the Oven and Assemble Crust:

Preheat your oven to 400°F. While the oven heats, roll out one pie crust on a lightly floured surface until it sits an inch beyond a 9-inch pie dish. Carefully transfer the crust to the dish, pressing lightly to fit, and trim any excess dough around the edges.

Step 3: Fill and Top the Pie:

Spoon the strawberry-rhubarb mixture into the prepared crust, letting the colorful juices pool in the golden dough. Dot the surface with small butter pieces to add a rich, buttery note. Roll out the second crust and place it gently over the filling. Crimp the edges together, sealing the crusts in a decorative pattern. Use a sharp knife to cut vents in the top crust, allowing steam to escape and the filling to bubble while baking.

Step 4: Brush with Egg Wash and Bake:

Whisk the egg and milk together until smooth. Gently brush this mixture over the top crust, creating a glossy, golden finish that bakes into a perfectly buttery, flaky surface. Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 20 minutes. Reduce heat to 350°F and bake another 25 minutes until the crust is deeply golden and the filling bubbles through the vents with a jammy, velvety glow.

Step 5: Cool and Chill:

Remove the pie from the oven and let it rest on a cooling rack for at least one hour. This chilling step allows the filling to set into a thick, luscious consistency, ensuring each slice holds its shape beautifully when served.

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Top Tips for Perfecting

Use firm, ripe strawberries and crisp rhubarb for the best sweet-tart balance.
Premix sugars and cornstarch before adding fruit to prevent clumps and ensure even coating.
Chill the pie for at least one hour to let the filling thicken and avoid a runny pie.
For extra flakiness, chill the pie crust in the freezer for 10 minutes before baking.
Tent the crust edges with foil if they brown too quickly, ensuring a golden, not burnt, finish.
Swap brown sugar for turbinado sugar on top for an added crunchy texture and sparkle.

What to Serve with

Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts over a warm slice, creating a velvety finish.
Whipped Cream: A cloud of lightly sweetened whipped cream elevates each bite with creamy richness.
Sparkling Lemonade: The zesty fizz cleanses the palate, balancing the pie’s sweet-tart notes.
Fresh Mint Sprigs: Garnish adds a pop of vibrant green and a refreshing aroma alongside the fruity flavors.

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Storing and Reheating Tips

Store leftover Strawberry Rhubarb Pie in an airtight container in the refrigerator for up to three days. Chilling allows the filling to firm up and flavors to meld, giving each slice a denser, more luscious texture. To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to two months, and thaw overnight in the refrigerator.

For best results when reheating, preheat the oven to 350°F. Place individual slices on a baking sheet and warm for 10–12 minutes until edges are crisp and filling is gently bubbling. Alternatively, microwave a slice on medium power for 30–45 seconds, checking frequently to avoid sogginess.

FAQ

Should strawberry rhubarb pie be served hot or cold?

Strawberry Rhubarb Pie is delightful both ways. Serve warm for a melty, velvety filling that pairs perfectly with ice cream. Serving cold highlights the firm, jammy texture and bright fruit flavors, making it a refreshing treat.

How to keep strawberry rhubarb pie from being runny?

Ensure you coat all the fruit evenly with cornstarch and flour before filling the crust. Let the pie chill for at least one hour after baking so the filling sets fully. Avoid rushing this step to prevent a soupy consistency.

Should I blind bake crust for strawberry rhubarb pie?

You do not need to blind bake the crust for this recipe. The filling bakes at a high temperature first (400°F) then lowers to 350°F, allowing the crust to cook through and become crisp without needing a separate blind bake.

Should you peel rhubarb for pie?

No, you do not need to peel rhubarb. Simply trim the ends and chop into even pieces. The skin softens during baking and adds extra color and texture to the filling.

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Final Thoughts

Strawberry Rhubarb Pie brings a burst of spring to any table, weaving together bright, juicy berries and tangy rhubarb in a flaky, golden crust. When you bake this pie, you’re sharing more than a dessert—you’re sharing a moment of warmth, nostalgia, and pure, home-baked joy. I hope this recipe inspires you to gather loved ones, create sweet memories, and savor every tender, buttery bite.

If you enjoyed this pie, be sure to explore more seasonal favorites on KarenFlavor.com. From our Creamy Lemon Bars to Rustic Peach Cobbler, there’s always a delicious recipe waiting to be discovered. Thank you for letting me guide you through this Strawberry Rhubarb Pie journey—now, go ahead and bake something wonderful today.

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