Strawberry Rhubarb Pie
15 Comments
Posted: 04/28/19
Updated: 06/27/23
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This old-fashioned custard based Strawberry Rhubarb Pie is the BEST pie ever for spring and summer! It’s the perfect sweet, tart and tangy combo from the fresh rhubarb and strawberries. This pie is quick and easy and always a crowd pleaser!
Strawberry Rhubarb Pie
I’m dreaming of spring, how about you? Soon we will be spending weekends at the cabin and dangling our toes from the dock.
I’m so looking forward to that!
Along with hot lazy summer days I’m looking ahead to spring and summer foods too. Strawberries…. rhubarb… that means more pie don’t you think? ?
Have you been loving all of the Rhubarb recipes I’ve been posting? Strawberry Pie, Strawberry Rhubarb Crisp, Rhubarb Pie and Rhubarb Crunch – what can I say, I love strawberries and rhubarb!!
Rhubarb is sweet and tart and full of flavor! This Strawberry Rhubarb Pie and a quart of vanilla ice cream? That be heaven right there!
Yes…. it just can’t come soon enough!
Strawberry Rhubarb Pie Recipe
For this recipe I took my Mom’s delicious Rhubarb Pie recipe and subbed in strawberries for half of the rhubarb. I know it would be a winning combination since I already loved her custard rhubarb pie recipe.
I was totally right. This Strawberry Rhubarb Pie might just beat her plain rhubarb pie.
She was here when I made it and was totally fine with me saying that because she loved it as much as me!
I kind of feel like rhubarb is a love or hate thing with no in between. I feel that the strawberries in this pie recipe balance out the tartness of the rhubarb nicely. Even my husband who isn’t usually a rhubarb fan thought this rhubarb dessert was great.
It could have been the five scoops of ice cream on top, too! ?
Ingredients for the BEST Strawberry Rhubarb Pie Recipe!
- pie crust
- eggs
- all-purpose flour
- rhubarb
- strawberries
- white sugar
I use a frozen pie crust because making pie crusts aren’t my thing but if you are looking for a delicious homemade pie crust try this pie crust recipe!
How to Make Strawberry Rhubarb Pie
- Preheat oven to 350 degrees.
- Place crust in pie in, crimping the edges to make it pretty.
- Clean the strawberries, remove the stems and roughly chop.
- Slice the rhubarb into 1/2 inch piece.
- Combine the remaining ingredients. Pour into the uncooked pie shell.
- Bake in preheated oven for 60 minutes or until the middle of the pie is set.
I know we’ve talked about rhubarb a bit lately, but here are a few more tidbits and information!
Is the skin of rhubarb poisonous?
No, not at all! The leaves of the rhubarb are poisonous and must be discarded.
Do you have to peel rhubarb for pie?
No, there’s no need to peel the stalks of rhubarb. Once baked it becomes tender.
Can I eat rhubarb raw?
Sure you can… though I’m not sure you’d want to! Having said that, by all means, give it a taste. You’ll pucker up as it’s quite tart. You can dip it in sugar or drizzle it with honey to sweeten it. Or be like me – bake it into this amazing pie with strawberries!!!
Pie Baking Tips!
- Putting a sheet pan underneath the pie during baking will help keep the oven clean if it bubbles over.
- Keeping the dough cold and handle it as little as possible. Warm dough doesn’t bake up light and makes a tough crust.
- If the crust on the pie is getting a little too dark, fold a wide strip of foil around the edges of the crust. This will keep the crust from getting burnt.
- Allow the pie to cool completely before serving. If you serve a fruit pie warm, all of the filling will drizzle out and you won’t have that beautiful slice of pie!
The BEST Strawberry Rhubarb Pie!
If you are looking for a fun, easy dessert to welcome spring and summer in you have to make this delicious pie.
I know it’s going to be a family favorite at your house just like it is at ours!
Don’t forget the ice cream!
I know you’re going to love this and everyone will love it! Be sure and comment below with a five-star rating so I get to hear what you think!!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Strawberry Rhubarb Pie Recipe
Delicious homemade Strawberry Rhubarb Pie recipe with a custard base for the perfect spring or summer dessert!
Ingredients
- 1 pie shell
- 3 eggs beaten
- 2 Tbsp all-purpose flour
- 2 c. rhubarb chopped
- 2 c. strawberries chopped
- 1 1/2 c. white sugar
Instructions
- Preheat oven to 350 degrees F.
- Place pie crust in pie plate according to directions.
- Combine the rest of the ingredients. Pour into uncooked pie shell.
- Bake in preheated oven for 60 minutes or until the middle of the pie is set.
Tips
Allow your pie to cool on a wire rack until it’s cooled all the way to room temperature. Placing the pie pan on a rack will help to ensure the bottom crust isn’t holding onto heat and will help it cool quickly.
Cover the pie plate in plastic wrap or aluminum foil and store in the fridge for 3-4 days. You can also transfer separate slices to an airtight container and store in the fridge or freezer. This pie will freeze well for up to 3 months. Allow to thaw before consuming.
Nutrition Information
Calories: 330kcal (17%), Carbohydrates: 63g (21%), Protein: 4g (8%), Fat: 7g (11%), Saturated Fat: 2g (13%), Cholesterol: 61mg (20%), Sodium: 113mg (5%), Potassium: 304mg (9%), Fiber: 2g (8%), Sugar: 47g (52%), Vitamin A: 155IU (3%), Vitamin C: 39.5mg (48%), Calcium: 74mg (7%), Iron: 1.3mg (7%)
Mary Schneider says
Oh, this brings back so many childhood memories! We had so much rhubarb growing up on the farm. My mom made rhubarb sauce, strawberry rhubarb pie, strawberry bread, strawberry rhubarb jam. There were 10 kids and we all loved it! We also ate it raw! Lol. Thanks for bringing back a wonderful memory. My daughter has a small patch of it, and as soon as it’s in season and growing well, I’ll be making one of these myself.
Julie Evink says
Awe, I’m happy to hear that Mary!
Brenda Weber says
60 mns doesn’t seem long enough. 🤷🏼♀️
Lori says
Do I put crust on top?
Julie says
This pie doesn’t have a top crust but you could add it if you wanted to!
Nellie Tracy says
My husband’s favorite! Great recipe!
Julie Evink says
So glad he enjoys it!
Jenn says
The strawberry and rhubarb combo is a total winner! Love that you used your mama’s recipe – It makes it that much more special. Thanks for sharing it with us!
Julie Evink says
Love the sweet and tart combo!
chris says
i make strawberry rubarb pie about 1/2 dozen times a year. it is so good!! i buy rubarb in season, cut into small pieces and package it in freeze bags all measured out to about 4 cups. the recipe i use has 3 T of tapioca in it and no eggs. just berries, rubarb and sugar with the tapioca, all mixed up and left to set for about 30 minutes, then bake. i put the pie pan on a cookie sheet to catch drips and cover the crust with pampered chef pie crust over. this is sooo good and everyone loves it!!
love your recipes julie!!
Julie Evink says
Oooo love the tip about freezing your rhubarb! Then I can have this all year long 🙂 Glad you are enjoying them Chris!
Danielle Green says
Love the combination of sweet berries and tart rhubarb!
Julie Evink says
The perfect marriage!
Beverly says
Wish I had an oven. This sounds amazing.
Julie Evink says
I wish you did too so you could enjoy it!