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This dazzling Strawberry Rhubarb Pie is a fruity marriage made in heaven – simply the best fruit dessert combination for summer entertaining!
Looking for a delicious and easy dessert to make for your next party? Look no further! This strawberry rhubarb pie is the perfect sweet and tart treat! It’s simple to make and will wow your guests.
The best part is that this pie can be made ahead of time, so you don’t have to worry about last-minute preparations. Just follow our easy recipe, and you’ll be ready to go.
Why This Recipe Works
- A combination of white and brown sugar helps balance the tartness of the rhubarb and sweet strawberries to perfection.
- A little orange zest adds brightness and depth to the filling.
- The crumb topping never fails to impress as the juicy berries and rhubarb bubble through the crumbs.
This scrumptious recipe is one of our summer favorites – right up there with our Chocolate Pudding Pie and Strawberry Tart! Serve this pie at your next potluck and everyone will be asking for the recipe! It’s easy to make and tastes amazing.
Ingredient Notes
Strawberries – Use fresh, ripe strawberries for the best possible flavor. This pie is the perfect way to use up those strawberries looking a little past their prime. Nobody will notice slightly bruised strawberries once they are baked into a pie! Just cut off any spoiled parts.
- Rhubarb – When working with freshly picked Rhubarb, it’s important to know that Rhubarb roots and leaves are toxic. Only the stalk is edible. Be sure to cut off the leaves and the tops and bottoms of each stalk with a sharp knife. Rinse the stalks with cold water. Using a vegetable peeler, remove any brown spots. You don’t need to peel the skin off from the stalk.
Rhubarb varies in color from green and yellow to bright red. Whatever the color, the taste will be similar so no need to search out bright red. You could add a drop or two of red gel food coloring to your filling if you only have very greenish rhubarb.
Fresh Strawberry Rhubarb Pie
Humble ingredients like fresh strawberries and rhubarb are transformed into a thing of beauty with the addition of eggs, sugar, flour, and a little bit of elbow grease. The result is a flaky, buttery pie crust filled with a sweet-tart filling that’s nothing short of heavenly.
This stunning pie made with a custard filling was my grandma’s favorite way to make it. It’s the perfect balance of sweet and tart. While it may look complicated, our step-by-step guide makes it easy.
Step By Step Instructions
Let the dough sit at room temperature for 10 minutes before rolling while you preheat the oven to 400F/200C.
Roll out the crust on a lightly floured surface to about ¼ inch thick Transfer it to a 9″ pie pan. Trim the edge or crimp if desired. Prick the bottom with a fork (for detailed information on making homemade pie crust, see my post on how to make pie crust).
Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the paper and baking beads and set the crust aside.
Mix two eggs into some flour, sugar, brown sugar, and orange zest and whisk them together.
Then mix in the cut rhubarb and strawberries.
Add the filling to the blind-baked pie crust. Pile the fruit quite high (my pie pan is pretty shallow).
Then create the topping using a food processor.
Crumble it over the top of the filling squeezing it together for larger crumbs.
Bake for 45-50 minutes (covering with foil if it starts looking too brown).
If you’ve never had Strawberry Rhubarb Pie, you’re in for a real treat! It makes the strawberry rhubarb filling a beautiful pink color that’s oh so delicious! The crumb topping adds a buttery crunch that will not disappoint!
Erren’s Top Tips
- When working with freshly picked Rhubarb, it’s important to know that Rhubarb roots and leaves are toxic. Only the stalk is edible. Be sure to cut off the leaves and the tops and bottoms of each stalk with a sharp knife.
- To prepare the Rhubarb rinse the stalks with cold water. Then using a vegetable peeler, remove any brown spots. You don’t need to peel the skin off from the stalk unless it’s very tough.
- Be sure to use fresh, ripe strawberries for the best possible flavor.
- If your strawberries are on the tart side, you may want to add an extra tablespoon or two of sugar to the filling.
- It’s important to let the pie cool completely before slicing into it, as this will give the filling time to set up.
- If you can’t find fresh rhubarb, frozen will work in a pinch. Just be sure to thaw it completely and drain off any excess water before using.
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Recipe
Strawberry Rhubarb Pie
Ingredients
For the crust:
- 1 portion pie crust (or one pre-made pie crust)
For the filling
- ¾ cup sugar
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon orange zest
- 2 eggs (lightly beaten)
- 1 pound of chopped fresh rhubarb
- 12 ounces strawberries (cut in half or quarters (to keep them the same size))
For the topping:
- 1 cup all-purpose flour
- ⅓ cup packed brown sugar
- ½ cup butter
Instructions
For the crust:
- Let the dough sit at room temperature for 10 minutes before rolling.
- Preheat the oven to 400F/200C
- Roll out the crust on a lightly floured surface to about ¼ inch thick. Transfer it to a 9″ pie pan. Trim the edge or crimp if desired. Prick the bottom with a fork.
- Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the paper and baking beads and set the crust aside.
For the filling:
- In a large bowl, combine the sugars, flour and orange zest. Add the eggs and whisk until smooth. Gently stir in rhubarb and strawberries. Add the filling to the pie crust.
For the topping:
- Add all of the ingredients to a food processor and pulse until combined.
- Squeeze to form lumps and crumble over the pie.
- Bake for 45-50 minutes (covering with foil if it starts looking too brown). Cool on a wire rack for at least 30 minutes before serving.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This post was originally published on Jun 27, 2016, but was republished with an updated recipe, new photos, step-by-step instructions, and tips in June of 2022.
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