In our home, strawberry rhubarb pie is a favorite springtime treat. The sweet-tart filling tastes delicious when baked in your preferred pie crust and served with vanilla ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb, cut into 1/4 inch slices
- 2 pints strawberries, hulled and quartered
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter
- 1 large egg yolk
- 2 tablespoons white sugar
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar.
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- Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
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- Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
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- Apply yolk to top of pie, using a pastry brush.
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- Sprinkle with sugar.
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- Cut small holes in top to let steam escape.
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- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
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- Enjoy!
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Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 259 mg |
| Sugars | 33 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This pie was amazing. I made the Crisco pie crusts, Let the pie completely cool and it was perfect! I did not vary at all from the recipe.
It was delicious. I loved the combination of the sweet strawberries and tart rubarb. I took it out a little early, so next time it will be the full 40min.
Made it & used gluten free flour & splenda it was so good
Didn’t come out at all. It’s literally soup followed it exactly too
Perfect
Haven’t tried it yet just got out of the oven but it looks delicious
I went by the recipe with exception of three ingredients. I used 3 cups strawberries and 3 cups of rhubarb and one tablespoon of tapioca pudding mix. This was awesome.
This recipe is nice and easy to follow. I loved baking this pie!
Instead of waiting 30 minutes I put the mixture in the pan for 5′ and transferred it then.
After reading other reviews, I was nervous about the filling being too runny; so I added a little bit of cornstarch to the sugar/flour mixture and baked the pie for 1 hour at 375. It was delicious!
1. This pie is meant to be a little tart so overloading with sugar defeats the purpose of the seasonal fruit in my opinion. 2.I use a tablespoon of CORNSTARCH instead of flour and taste is amazing. Don’t forget to drain the fruit/sugar mixture before you place in the pie crust. 3. I use 1/2 cup sugar and 1/4-1/2 cup BROWN sugar 4. I mix in a little cinnamon before placing pastry pie crust on top 5. I make a lattice and the fruit stays fresher and doesn’t get as soggy as the whole pastry pie. Happy pie eating!
The only things I did differently was not sprinkle the sugar on top (because I forgot lol), and bake at 375 degrees for an hour. I bet if I followed the baking instructions as written, I would have been fine. This tasted great! Everyone who had a piece really loved it. I served it almost 1.5 hours after taking it out of the oven, and it was still warm.
I just made my first Strawberry Rhubarb pie. I made the top crust with hearts from a heart cookie cutter. The recipe was very easy. I used 3 cups of rhubarb and 1 1/2 pints of strawberries. When I need a recipe I like to look to allrecipes first. My husband loved it!
This recipe created an excellent strawberry rhubarb pie. I did not change any ingredients or proportions but was able to use freshly picked strawberries and fresh rhubarb. I do recommend lowering the temperature to 375′ and baking the pie 45-55 minutes. The filling should be bubbly (mine bubbled over a little). It needs a good hour to cool. I did not experience the runny or floury filling or crunchy rhubarb that others reported. My husband announced he wouldn’t eat this pie without vanilla ice cream, expecting a tart pie. Well we didn’t have vanilla ice cream and he announced it didn’t need it. Wow!
I cooked the exactly like the recipe. The pie turned out like soup. Very disappointed of the outcome.
Flavor of the filling was great. I adjusted the cooking temp and time to 1 hr 40 min at 375. Double crust fruit pies need much more time than most think. I believe these changes would solve all the issues the people who gave bad reviews had. I also used raw sugar instead of white on top. Will make again
This is a great recipe. For those who complained about the filling being too runny, they key with any fruit pie is to ensure that the filling comes at least to a light boil in the middle. That’s how the sugar and flower will act to thicken the sauce perfectly. I’ve never found a suggested bake time in any recipe accurate. Almost always its 50-100% longer than suggested. I use a lattice pastry on top so i can see the light bubbling. With the extra time, there will be some overflow, but it works.
The pie was fantastic, have not had strawberry rhubarb pie since my mother- in-law passed , this was almost as good as hers but hers was made with love . Don’t understand why people say it’s too runny, followed recipe exactly and it was fantastic .
I found the same thing several other bakers did. Followed the recipe exactly and still had too much liquid, even after letting it sit until it was completely cool before cutting. I’m trying the suggestion by Jennifer 5/9/07 to cook rhubarb with sugar, water and cornstarch.
It was easy but i forgot the butter until after i had sealed the crust. Hopefully it will still be ok.
Great recipe. I use it every year. Note… don’t do all the strawberries it tells you to. 2 pints is 4 cups. Do 1 pint . 2 cups. Otherwise it will be running even adding extra flour. It’s still one of the best recipes out there and delicious.