Strawberry Rhubarb Pie
Updated: May 28
Sweet, tangy and tucked into the perfect pie crust, this is a dessert everyone loves. Serve it with a scoop of vanilla ice cream or frozen yogurt and you've got a meal-ending treat folks will be talking about for a long time. Thanks to my Mom for sharing this wonderful recipe!
Strawberry Rhubarb Pie
By Kathleen O'Malley, special guest of the CrinkledCookbook.com
1 1/3 cup sugar
1/2 cup flour
2 cups rhubarb, cut into 1"pieces
2 cups fresh strawberries, halved
1 tablespoon butter
dash of milk and sugar
2 pie crusts for a 9"pie
Preheat oven to 400°
In a large bowl, mix together sugar and flour. Add chopped strawberries and rhubarb and stir to combine. Let stand in the bowl for 30 minutes, this is an important step and allows for the sugars to combine and to create the sauce for the pie.
Prepare pie crust. Roll two sheets of dough and place the bottom layer in a 9" pie dish.
Pour the strawberry and rhubarb mixture into the bottom crust, top with the second crust and flute the edges. Brush top crust with milk and dust with a sprinkling of sugar.
Bake in the oven for 50 minutes or until crust is golden and juice bubbles. You may want to lightly place a section of foil on top of the pie if the crust or edges start browning too fast.
Cool on a wire rack and serve with vanilla ice cream or frozen yogurt.
Folks often ask if you can replace fresh strawberries and rhubarb with frozen ingredients. I've honestly never made this recipe using frozen ingredients, but generally speaking, most recipes do adapt pretty well with that substitution. Just be sure you don't thaw the berries or rhubarb before baking.
Here's another dessert featuring strawberries that I think you will love! Salted Chocolate Strawberry Pies.
This is one of my mom's favorite desserts and I'm so tickled to share it with you. When it comes to passions, truth be told, my mom is more of a flower person than a baking person. But her baked goodies, like this pie, always turn out brilliantly. Thanks for sharing this recipe Mom! Late spring is the perfect time to enjoy this sweet treat. The rhubarb is in season and fresh strawberries are easy to find in the grocery store. I grew up in eastern Washington and late spring brings so many fond memories from my childhood. This time of year brought with it fresh rhubarb, the asparagus harvest and the promise of sunny days and warmer weather to come. I hope you love this delicious family recipe! XO