Strawberry Rhubarb Pie

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AMAZING PIE!!!! So simple…so easy! It was perfect! You still get that tart zip of the rhubarb that I love! Make sure to put some of the sugar mixture on the bottom like the recipe states. This forms a layer under the rhubarb while baking, so that the crust doesn’t get soggy.

Great basic recipe that does the trick for rhubarb lovers! Perfect combination of tart & sweet. it’s the perfect recipe to top off any meal!

Strawberry Rhubarb Pie


  • 1 cups white sugar
  • ½ cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • ¼ cup fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

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