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Strawberry Rhubarb Pie

We're diving into the sweetness of summer with a classic Strawberry Rhubarb Pie recipe that will make your taste buds dance.

strawberry rhubarb pie

Embodying the essence of summer in every bite, a Strawberry Rhubarb Pie recipe is a true celebration of these season's bounties. Marrying the vibrant sweetness of strawberries with the tangy depth of rhubarb, this pie recipe creates a delightful symphony of flavors encased within a golden, flaky crust. The art of baking shines brightly in this dessert, transforming simple, wholesome ingredients into a beautifully intricate and palate-pleasing treat.

Making a Strawberry Rhubarb Pie is like crafting an edible work of art. The process begins with the creation of a buttery, flaky pie crust – a cornerstone in the world of baking. As the crust bakes to a golden hue, it cradles the star of this baking recipe: a luscious filling of fresh strawberries and rhubarb. Sweetened just right and tinged with a hint of vanilla and orange zest, the filling's robust flavors truly pay homage to summer's bounty. The sight of this pie, with its bubbly, juicy filling peeking from beneath a lattice crust, is a visual treat to any dessert lover.

This Strawberry Rhubarb Pie recipe, with its harmonious blend of sweet and tart flavors and contrasting textures, provides a gratifying baking experience. Whether served at a picnic, as a crowning jewel of a summer feast, or simply as an afternoon treat, the pie's inviting aroma and satisfying taste bring a slice of culinary joy to any table. Embrace the vibrant flavors of summer and embark on a baking journey with this captivating Strawberry Rhubarb Pie recipe.

Strawberry Rhubarb Pie


1 1/4 cups white sugar

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

4 cups fresh rhubarb, diced

2 cups fresh strawberries, hulled and sliced

2 tablespoons butter

1 recipe pastry for a 9 inch double crust pie


1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large mixing bowl, combine sugar, cornstarch, salt, and cinnamon. Add rhubarb and strawberries and toss to coat with the sugar mixture. Let stand for 30 minutes.

3. Pour the strawberry-rhubarb mixture into the pie crust. Dot with butter. Cover with the top crust and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.

4. Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool on a wire rack before serving.

Enjoy this classic summer dessert!

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