Delicious Sweet-Tart Strawberry Rhubarb Pie Recipe

The aroma of a freshly baked Sweet-Tart Strawberry Rhubarb Pie wafts through the air, promising a delightful combination of sweet strawberries and tangy rhubarb. The buttery crust crumbles perfectly, inviting you to dig in and savor each bite.

Ah, but let me take you back to my childhood when my grandmother would bake this pie every summer. The anticipation built as we gathered around the kitchen, eagerly waiting for that golden crust to emerge from the oven. This pie isn’t just food; it’s a memory wrapped in flaky goodness.

I remember one summer picnic where this pie was the star attraction. Everyone raved about it, asking for seconds (and thirds) while I just smiled, knowing I had the secret recipe.

Essential Ingredients

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

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

• Rhubarb Stalks: Look for firm, vibrant stalks without blemishes for optimal tartness.

• Sugar: A balance of granulated sugar enhances sweetness while complementing the rhubarb’s tartness.

• All-Purpose Flour: Essential for thickening the filling; use a light hand when measuring.

• Butter: Cold butter creates a flaky crust; choose unsalted for better control over flavor.

• Cinnamon: Just a pinch adds warmth and depth to the overall flavor profile.

• Lemon Juice: Fresh lemon juice brightens up the filling with a zesty kick that enhances all flavors.

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

Let’s Make it Together

Prepare Your Crust: Start by combining flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs, then add ice water gradually until dough forms.

Chill the Dough: Wrap your dough in plastic wrap and refrigerate for about 30 minutes. This step ensures your crust will be tender when baked.

Prepare the Filling: In another bowl, combine sliced strawberries and rhubarb with sugar, cinnamon, and lemon juice. Let this mixture sit for about 15 minutes to allow flavors to meld.

Roll Out the Dough: On a lightly floured surface, roll out half of your chilled dough into a circle that fits your pie pan. Place it carefully into the pan without stretching.

Add Filling & Top Crust: Pour the strawberry-rhubarb mixture into your prepared crust evenly. Roll out the second half of the dough to cover the pie or create lattice strips for an attractive finish.

Bake to Perfection: Preheat your oven to 425°F (220°C). Bake your pie for about 45-50 minutes until golden brown and bubbly. Cool slightly before slicing (if you can wait!).

Enjoying Sweet-Tart Strawberry Rhubarb Pie is like taking a bite out of summer itself! Each slice tells a story—a delicious tale filled with nostalgia, laughter, and love that will linger long after the last piece has vanished.

Perfecting the Cooking Process

Start by preparing the crust while the filling simmers. This allows for a crisp base and perfectly cooked fruit.

Add Your Touch

Feel free to swap strawberries for raspberries or add a sprinkle of cinnamon for warmth. Personalizing this pie makes it uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge. Reheat slices in the oven at 350°F for about 10 minutes to revive that fresh-baked taste.

Memories of my first attempt at this pie still make me chuckle; I accidentally added salt instead of sugar! Thankfully, my family still loved it—though they had fun teasing me about my “salty” creation!

FAQ

What makes sweet-tart strawberry rhubarb pie so special?

The unique combination of sweet strawberries and tangy rhubarb creates a delightful flavor contrast.

Can I use frozen fruit for this recipe?

Yes, frozen strawberries and rhubarb work well, but thaw them and drain excess moisture first.

How do I know when the pie is done baking?

The filling should bubble, and the crust should be golden brown when ready to serve.

Print

Sweet-Tart Strawberry Rhubarb Pie

Print Recipe

Pin Recipe

Sweet-Tart Strawberry Rhubarb Pie is a nostalgic dessert that perfectly balances the sweetness of ripe strawberries with the tangy flavor of fresh rhubarb. Nestled in a flaky, buttery crust, this delightful pie evokes memories of summer picnics and family gatherings. Simple to make and endlessly enjoyable, it’s a showstopper for any occasion, whether served warm or cold.

• Author: Jennifer
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Prepare the crust by mixing flour and salt in a bowl. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
2. Chill the dough in plastic wrap for about 30 minutes.
3. For the filling, combine strawberries, rhubarb, sugar, flour, cinnamon, lemon juice, and salt in a bowl. Let sit for 15 minutes.
4. Roll out half the chilled dough and place it in a pie pan. Add the filling evenly.
5. Roll out the remaining dough to cover the pie or create a lattice top.
6. Bake at 425°F (220°C) for 45-50 minutes until golden brown and bubbly. Cool slightly before serving.

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 230
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg

Keywords: Swap strawberries for raspberries for a unique twist. Ensure your fruits are fresh and vibrant for optimal flavor. An egg wash on the crust will provide a beautiful sheen.