Strawberry Rhubarb Pie Recipe
This strawberry rhubarb pie is by far my favorite pie. It’s also not the most popular pie so it’s fun to introduce this sweet and tart pie to strawberry rhubarb newbies. Enjoy this delicious pie with vanilla ice cream.
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I will never forget when we grew rhubarb one year and I froze it in preparation for the strawberries to be ripe, all to make this pie. It was my turn to host the neighborhood Bunco group, and I wanted to treat them to my all time favorite pie. I made it with love and when it came time for dessert no one would try the pie.
Maybe it sounded too strange, or they weren’t familiar with rhubarb. Also, it was the beginning of summer, so maybe they were thinking of their waistlines? I wasn’t having it. I totally guilted them into eating my pie, and I don’t believe any of them regretted it.
How to Make Strawberry Rhubarb Pie
Start with a large mixing bowl and crack and beat an egg. Then add 1 cup of sugar, 2 tablespoons of flour, and 1 teaspoon of vanilla and mix well.
Gently fold in 2 1/2 – 3 cups of rhubarb and 2 cups of strawberries into the mixture into the large mixing bowl. Then pour the contents into the pastry shell or pie crust.
The recipe calls for a store-bought pastry shell, but I typically use my mother-in-law’s pie crust recipe that’s located in the notes section of the printable recipe below. You can choose your commitment level here, both options will work just fine. Also to my delight, they also have gluten free pie crust in the freezer section that is pretty good!
For the crumb topping, combine 3/4 cups of flour, 1/2 cup of brown sugar, and 1/2 cup of oats in a small bowl; cut in 1/2 of cold butter until the mixture is crumbly. Sprinkle this over the over fruit filling in the pie crust
Bake the pie at 400° for 10 minutes, then reduce heat to 350° and bake for 35 minutes or until golden brown and bubbly. Finally, cool the baked pie on a wire rack and enjoy!
Strawberry Rhubarb Pie Printable Recipe
Strawberry Rhubarb Pie
This is my favorite strawberry pie recipe. Hands down, no contest. Perfect sweet and tart combination!
Ingredients
Pie Filling
- 1 egg
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 pound fresh rhubarb, cut into 1/2 inch pieces (approx. 2 1/2 -3 cups)
- 1 pint fresh strawberries, halved (approx. 2 cups)
- 1 9-inch unbaked pie shell
Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking or rolled oats
- 1/2 cup cold butter
Instructions
- In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well.
- Gently fold in rhubarb and strawberries. Pour into pastry shell.
- For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit.
- Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.
Notes
You can go the easy route and buy the crust, or make a homemade crust by following the instructions below:
This recipe is for 4 crusts, cause when your making pie you always make 4 right? Ha! If you poke around on the farm site, you will read the Barton motto: More is better! I left it at the quantity 4, because that’s how it was given to me. I also think it’s funny for a pie crust recipe to assume you are making 4 crusts.
Here’s the Barton’s Pie Crust Recipe:
Makes 4 crusts, start with 4 cups of flour and add 1 Tbls of salt.
In a 2 cup measuring glass pour olive oil up to 1 oz, vegetable oil up to 11 oz and then Whole Milk up to 16 oz. Whisk this mixture into the bowl of flour and salt.
Roll this crust mixture between 2 sheets of wax paper. Wet the counter before you begin to stick the bottom piece of wax paper into place. After you get it rolled out slightly larger than the pie plates, flip the 2 sheets with crust in between completely over. At an angle pull the top sheet off. Bring the pie plate between you and the remaining piece of wax paper with the crust on it and flip it into the pan. Press it into the pan and if you like a pretty crust pinch along the edge with your pointer finger & thumb in one hand, crust in between, and your thumb squishing the crust into a pinched shape. That was really hard to put into words, maybe I’ll make a video one day.
I hope you’ll give this Strawberry Rhubarb pie a chance and taste the deliciousness for yourself. It may take a minute or waiting until it’s in season so locate the rhubarb, but it’s so worth the wait. When you do locate it, buy more and freeze it for pie later. I cut it all up so it’s ready for the pie when defrosted and it keeps well.
More Recipes you will love:
Grandma Shirley’s Chocolate Zucchini Bread
For the entire library of recipes check out the Vittles Page.
Backyard Strawberry Patch
To learn more about how we started our own backyard strawberry patch head to the Farm to Fork Strawberry Page.
