There’s a reason why strawberry rhubarb pie shows up at so many family dinners and school fairs. It mixes sweet strawberries and that sharp tang from rhubarb in a crust that flakes apart just right. When you slice into it the bright red filling spills out looking like sunshine on a plate, and it tastes like summer in every bite.
In the U.S. lots of folks think of this pie when they remember grandma’s kitchen or big cookouts. This dessert kind of tells a story about growing your own food and cooking with what’s fresh right now. Some of the first settlers in America found out that these two plants work great together so they started baking pies to show off both flavors. Now strawberry rhubarb pie pops up at birthday parties, church potlucks, and holiday tables everywhere.
Below you’ll find some fun history about how this pie came to be, what you need to make it, and a step-by-step recipe so you can bake one yourself. Even if you’ve never baked before it’s not as hard as it looks. By the end you’ll know how to whip up this old-school dessert and have people asking for seconds.
1. What is Strawberry Rhubarb Pie?
Strawberry rhubarb pie is a very old school dessert made by mixing fresh strawberries with tart rhubarb. Back when early American settlers came here they grew rhubarb mostly for medicine. But then they saw how good it tasted with strawberries and started baking pies. The sweet berries and the sour stalks make a cool flavor finish that lots of people love. This pie shows off what’s in season in spring and summer and it’s a simple way to use fresh produce.
1.1 History of Strawberry Rhubarb Pie
The story of strawberry rhubarb pie begins with European settlers who brought rhubarb to North America in the 1600s. At first they used it only for health reasons because it was thought to cure aches. Later as they planted strawberries they realized these two made a great team. Over time families added sugar and flour to make a tasty filling. Making pies was a good way to use fresh fruits and save extra for later. Every harvest season pie recipes were shared and changed from one family to another.
In many homes this pie isn’t just food—it’s part of family history. Recipes got handed down from grandmas to moms to kids so every pie brings back memorys of summer days. By the time church picnics and county fairs came around people expected strawberry rhubarb pie to show up. Today its place in American culture is a big deal and it still makes folks feel happy and connected.
1.2 Why the Combination Works
The reason strawberries and rhubarb work so well is all in the flavor mix. Strawberries are sweet almost like candy but rhubarb has a bite that wakes up your taste buds. When you bake them together they balance each other out—none of the taste is too much. Plus the bright red and pink colors look awesome on a plate.
Not only is it tasty in pie form but folks have used this pair for jams, jellies, or even cobblers. You can play around with how much sugar or flour you add to get the exact taste you like. This mix invites you to be creative—maybe add a little spice or try a different crust. The options are wide open and thats part of the fun.
2. Ingredients for Strawberry Rhubarb Pie
To make a classic strawberry rhubarb pie you need ingredients that are fresh and tasty. Each part helps give the pie its special flavor and texture. Here are the main things you’ll need:
2.1 Key Ingredients
- Strawberries: Pick strawberries that are nice and red not bruised. Fresh is best—local berries if you can.
- Rhubarb: Choose stalks that are firm and bright red or pink. Avoid any that are soft or kind of green.
- Sugar: This adds the sweet taste you want and helps cut down the rhubarb’s sour zing.
- Flour: You use all-purpose flour for the crust and some in the filling to make it thick.
- Butter: Real butter gives the crust that golden, flaky taste. Try to use unsalted so you control the salt level.
Think about how fresh your fruits are because they are the stars of the show. Good flavors start with good ingredients.
2.2 Ingredient Substitutions
If you’ve got special diet needs you can swap some items without losing too much taste. For vegans try plant-based margarine or coconut oil instead of butter. If the recipe calls for egg mix one tablespoon of ground flaxseed with three tablespoons of water as a stand-in.
If you need gluten-free flour mixes there’s gluten-free flour mixes you can buy that work just like regular flour. They’ll help your crust come out flaky. With these swaps everyone can enjoy strawberry rhubarb pie.
3. Detailed Recipe for Strawberry Rhubarb Pie
3.1 Equipment Needed
To bake this pie you’ll need some basic kitchen tools:
- Mixing bowls
- Measuring cups and spoons
- Pastry blender or a fork
- Rolling pin
- 9-inch pie pan
- Sharp knife
- Oven mitts
- Cooling rack
3.2 Ingredients List
Here’s what you need to make the filling and crust:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 to 1.5 cups sugar (adjust to how sweet you want)
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon (optional)
- 1 tablespoon butter, cut into small pieces
- 1 pie crust for bottom and one for top (store-bought or homemade)
3.3 Directions
1. Preheat oven to 425°F (220°C).
2. In a large bowl mix strawberries and rhubarb. Add sugar, flour, lemon juice, and cinnamon if you like. Stir gently until everything is coated. Let it sit for 10–15 minutes so juices come out.
3. Roll out bottom crust and put it in a 9-inch pie pan. Trim extra dough.
4. Pour fruit mix into crust and spread it evenly.
5. Place little bits of butter on top of the fruit.
6. Roll out top crust and lay it over filling. Trim edges and pinch to seal. Cut a few slits so steam can escape.
3.4 Baking Instructions
1. Put the pie on a baking sheet to catch drips. Bake at 425°F for 15 minutes.
2. Lower oven to 350°F (175°C) and bake 30–35 more minutes, until crust is golden and filling bubbles.
3. Take pie out and let it cool on a rack for at least 2 hours so the filling sets.
3.5 Advice for Perfecting Your Pie
For a flaky crust keep your butter cold and don’t overwork the dough. Cold butter makes little pockets of steam that puff up the crust.
Watch the crust edges: if they brown too fast cover them with foil so they don’t burn.
4. Serving Suggestions
4.1 Pairing Options
You can eat strawberry rhubarb pie by itself or add a scoop of vanilla ice cream or whipped cream on top. The cool cream mixes nicely with the warm tart filling.
4.2 Ideal Occasions for Serving
This pie is great for holidays like Memorial Day or July 4th for picnics or just a family dinner. It’s colorful and smells amazing so it’s a hit every time.
5. Storage Tips for Strawberry Rhubarb Pie
5.1 Short-Term Storage
If you plan to eat it in a few days cover the pie with plastic wrap or foil and keep it in the fridge. It’s best eaten within 3–4 days.
5.2 Long-Term Storage
You can freeze the pie. Wrap it tight in plastic and then foil to stop freezer burn. It lasts up to 3 months. Thaw in the fridge overnight and warm it in the oven before you want to eat.
6. Nutritional Information
6.1 Caloric Value and Macronutrients
One slice of strawberry rhubarb pie has about 200–250 calories, 8–10 g of fat, 30–35 g of carbs, and 2–3 g of protein, depending on crust and sugar amounts.
6.2 Health Benefits of Rhubarb and Strawberries
Strawberries are full of vitamin C, antioxidants, and fiber. Rhubarb has lots of vitamin K and calcium. Eating these fruits can help digestion and your overall health.
7. FAQs about Strawberry Rhubarb Pie
7.1 Common Questions
Can you use frozen strawberries/rhubarb?
Yes, you just need to thaw them and drain extra water so your pie isn’t soggy.
Why is my filling watery?
It can happen if the fruit’s too ripe or you didn’t measure right. Let the fruit sit after mixing so it loses some juice before baking.
Can I make strawberry rhubarb pie ahead of time?
Sure, you can make it a day before. Keep it covered in the fridge until you’re ready to bake or serve.
How do I know when the pie is done?
The crust should be golden brown and you’ll see bubbles in the filling. If you stick a knife in it should come out mostly clean.
7.2 Fun Facts about Strawberry and Rhubarb
People often think rhubarb is a fruit but botanically it’s a veggie. And true berries are actually things like bananas and kiwis not strawberries!
8. Conclusion
Strawberry rhubarb pie is a tasty mix of sweet and sour flavors and a great part of American cooking history. It’s perfect for family get-togethers or just a fun baking project. Give it a try and see how much you love it—then share your pie and stories with others. Happy baking!
Strawberry Rhubarb Pie
Equipment
- 1 9-inch pie dish
- 1 mixing bowl
- 1 rolling pin
- 1 measuring cups and spoons
- 1 baking sheet
- 1 aluminum foil
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar You can adjust the sweetness depending on the tartness of your rhubarb.
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, to dot
- 1 package (14 oz) refrigerated pie crusts Or homemade crust.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, flour, salt, vanilla extract, and lemon juice. Toss until the fruits are evenly coated. Set aside to let the mixture rest for about 10 minutes.
- Roll out one of the pie crusts and fit it into the bottom of your pie dish. Trim excess crust hanging over the edges.
- Pour the strawberry-rhubarb filling into the pie crust, making sure to distribute it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it on top of the filling. Trim and crimp the edges to seal the pie. Cut several small slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the crust is golden and the filling is bubbling.
- If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
- Remove the pie from the oven and let it cool at room temperature for at least 2 hours before slicing.
