There’s something magical about the combination of sweet and tart flavors that makes every bite of Sweet-Tart Strawberry Rhubarb Pie a delightful experience. Imagine sitting on a sun-drenched porch, with the scent of fresh strawberries mingling with that tangy rhubarb, wafting through the air like a gentle summer breeze.

This pie is not just a dessert; it’s a nostalgic hug that wraps you in warm memories. Whether you’re celebrating a family gathering or simply indulging after a long day, this pie promises joy in every slice, leaving you craving more.

I remember the first time I made this pie; my friends were expecting something ordinary, but their faces lit up with surprise and delight at the first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Use ripe strawberries for maximum sweetness; they should be fragrant and bright red.

• Rhubarb Stalks: Choose firm stalks that are bright pink or red; avoid any wilted ones.

• Sugar: Granulated sugar balances the tartness of rhubarb beautifully; adjust based on your taste preference.

• All-Purpose Flour: A must for thickening the filling; sift it for a lighter texture.

• Butter: Use unsalted butter for richness in both crust and filling; keep it cold for a flaky crust.

• Lemon Juice: Fresh lemon juice brightens flavors and enhances the overall taste; it’s worth squeezing your own.

• Pie Crust: You can use store-bought for convenience or make your own from scratch for an extra touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by washing and slicing the strawberries and rhubarb into small pieces. This ensures even cooking and maximum flavor extraction during baking.

Create the Filling: In a large bowl, combine sliced strawberries, rhubarb, sugar, flour, and lemon juice. Let it sit for about 15 minutes until juicy magic happens.

Make the Pie Crust: If making from scratch, mix flour and cold butter until crumbly. Add ice water gradually until dough forms. Refrigerate while preparing filling.

Assemble and Fill the Pie Crust: Roll out half of your crust on a floured surface to fit your pie pan. Pour in the strawberry-rhubarb mixture evenly over the bottom crust.

Add Crust Top & Bake: Roll out remaining dough to create a top crust; cut slits for steam to escape. Bake at 425°F (220°C) for 15 minutes before reducing heat to 350°F (175°C) for another 30-35 minutes until bubbly.

Cool & Serve!: Let your Sweet-Tart Strawberry Rhubarb Pie cool down completely before slicing. This helps set the filling so you get picture-perfect slices!

Enjoy this delightful pie as an afternoon treat or dessert at dinner parties—you might find yourself making it more often than expected!

Perfecting the Cooking Process

To achieve the best results, prepare your filling first while the crust chills. Bake the pie until golden brown for a perfectly flaky texture, then allow it to cool for optimal slicing.

Add Your Touch

Feel free to swap in different fruits like blueberries or peaches, or add spices such as cinnamon or nutmeg for a unique twist on this classic pie.

Storing & Reheating

Store leftover pie covered in the fridge for up to four days. Reheat slices in the oven at 350°F until warm, ensuring that the crust stays crispy.

There was this one time I made Sweet-Tart Strawberry Rhubarb Pie for a family gathering, and it disappeared faster than my dog can steal socks! Everyone raved about it, and I felt like a baking superstar.

FAQ

Can I use frozen fruit for Sweet-Tart Strawberry Rhubarb Pie?

Yes, frozen fruit works well; just thaw and drain excess liquid before using.

How do I know when my pie is done baking?

The pie is ready when the crust turns golden brown and juices bubble.

What can I serve with this pie?

Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Print

Sweet-Tart Strawberry Rhubarb Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 8 slices 1x

Print Recipe

Pin Recipe

Description

Sweet-Tart Strawberry Rhubarb Pie is a beloved dessert that perfectly balances the sweetness of ripe strawberries with the tartness of fresh rhubarb. This pie, with its flaky crust and vibrant filling, evokes memories of family gatherings and sunny days. Easy to make and ideal for any occasion, it can be enjoyed warm or cold, plain or à la mode. Each slice promises a delightful taste experience that leaves you craving more.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1/4 cup unsalted butter, cold and cubed
• 1 pre-made pie crust (or homemade)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine sliced strawberries, rhubarb, sugar, flour, and lemon juice. Let sit for 15 minutes.
3. Roll out half of the pie crust on a floured surface and place into a pie pan.
4. Pour the strawberry-rhubarb mixture evenly into the crust.
5. Roll out the remaining dough for a top crust; cut slits for steam to escape. Place over the filling.
6. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly.
7. Allow cooling before slicing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (112g)
• Calories: 280
• Sugar: 22g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg