Strawberry Rhubarb Pie

I wait for rhubarb season all year long just to make this pie. There is no question about it being my most favorite fruit pie by a landslide. No competition.

Since we haven’t lived here long enough for me to grow my own rhubarb plant, thankfully we live next to neighbors who have a huge plant in their backyard. I’ve been cozying up to them for months, just in the off-chance I might be able to hint at “borrowing” some rhubarb. A few days ago, they graciously offered and I took them up on it (although they might have wanted to reconsider their offer after I picked nearly every stalk off their beautiful plant!).

This pie is filled to brimming with juicy, sweet strawberries, tart rhubarb and a healthy amount of sugar to help lessen the rhubarb’s puckery flavor. Topped with a delicious and buttery streusel topping, this pie bakes up beautifully and is worth the pain of rolling out a pie crust (because as I’ve mentioned before, I loathe making pie crusts). I adore the strawberry/rhubarb combo and they compliment each other fantastically in this pie.

I went another direction with the pie crust this time and tried a recipe from Jen K., who sent it to me months ago. I couldn’t believe how many bad words I didn’t have to say this time! This crust rolled out beautifully with minimal issues on my part, and it is an all-butter pie crust, which I love for the flavor. I’ll definitely be using this pie crust over and over.

Strawberry Rhubarb Pie

One Year Ago: Baked Chicken Taquitos
Two Years Ago: Classic Granola and French Chocolate Granola

Strawberry Rhubarb Pie

Yield: Serves 8

Strawberry Rhubarb Pie

Note: using the pie crust recipe that follows below, I made the pie crust in advance and refrigerated it overnight (unbaked) before using with this pie.

Ingredients

  • 1 unbaked single pie crust*
  • Filling:
  • 2 3/4 cups 1/4-inch sliced rhubarb, about 5-6 medium stalks
  • 2 cups sliced strawberries
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • Streusel Topping:
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup butter, cold

Directions

  1. In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.
  2. Roll out pie crust according to recipe instructions (see recipe below) and place in a 9- or 9.5-inch pie plate. Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly.
  3. In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
  4. Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.
  5. Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.
http://www.melskitchencafe.com/strawberry-rhubarb-pie/

Recipe Source: My Kitchen Cafe (www.melskitchencafe.com)

No-Chill All-Butter Pie Crust
adapted slightly from Jen K.

*Note: this pie crust makes for a sweeter-than-normal pie crust. If you want more of a traditional pie crust, since they aren’t known for being overly sweet, decrease the sugar by half.

*Makes 2 pie crusts (for 2 single pies or 1 double crust pie)

1 cup (2 sticks) very cold butter (I cut my butter into about 16 small pieces, put them on a plate and place the plate in the freezer for about 15 minutes before using in the recipe)
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup very cold water, plus an additional tablespoon or two if needed

In a food processor or stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand), combine the flour, sugar, and salt. Mix for a second or two to blend. Add the butter and, on low speed (or by hand with two knives or a pastry cutter), work the mixture until it is crumbly and the largest pieces of butter are no bigger than a pea. The butter should remain cold and firm. If the butter is becoming too soft, refrigerate the mixture for a 10-15 before continuing. Once the butter/flour mixture resembles large coarse crumbs, on low speed (or tossing with a fork, if mixing by hand), sprinkle the 1/4 cup cold water evenly over the flour mixture, and mix just until it pulls together in a shaggy mass. Add a tablespoon of cold water additionally at a time if the dough isn’t pulling together well. The object isn’t to have a smooth, tight ball of dough – the dough should still have loose pieces of flour here and there but should just start coming together when the water is mixed in.

Dump the dough out onto a work surface. Using your hands, pull the dough together and gently press it into a large ball. It should start joining more cohesively and forming more of a dough-like consistency. Separate the dough in to two pieces. Set one piece aside and gently cover while working with the other.

Using a lightly floured work surface (a roul’pat works great here!), begin rolling from the center of the dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. The lifting and turning is important because this will let you know if the dough is sticking and if more flour is needed on your work surface.

Carefully fold the dough into quarters and place in the pie dish (or roll up on your rolling pin and gently unroll in the pie dish). Ease the dough into the bottom and up the sides of the pie dish without stretching (if the dough is stretched to fit the pie plate, it will shrink while baking). Using kitchen shears or a sharp knife, trim the excess dough around the edge of the pie plate so that there is still about 1/4 to 1/2-inch hanging over the edge of the pie plate. Fold this excess under the edge of the pie to form an extra thick edge on top of the pie plate rim. Flute the edges with your fingers. Cover the pie plate loosely with plastic wrap and refrigerate for at least 15 minutes or up to overnight before filling and baking. Repeat with the second half of the pie dough.

51 Responses to Strawberry Rhubarb Pie

  1. Your pie is beautiful! I have never tried rhubarb. I’m sure I’d probably like it though.

  2. Kim in MD says:

    What a gorgeous slice of pie, Mel! I love the color! I have never tried rhubarb, but I have been seeing it at my local Whole Foods and Trader Joe’s stores (so I knew that it was in season). I guess I just wasn’t sure what to do with it, but now you have convinced me to give it a try (and the easier to roll pie dough just gives me more incentive)! :-)

    P.S.- I hope you shared a slice with your nice neighbors so you can pick more rhubarb in the future! :-) LOL!

  3. Erica says:

    What a delicious dessert!!!Beautiful pictures.

  4. Memoria says:

    This pie looks so beautiful! Wow. I also place cut butter in the freezer for a few minutes while preparing the rest of the ingredients. Have you tried grating frozen butter? That works wonderfully as well.

  5. Maria says:

    I have rhubarb growing out my ears:) I posted a rhubarb recipe today too! This is going on my list!

  6. Kara says:

    I just made a raspberry rhubarb crisp that was delicious. Love the rhubarb/berry combination, so I’ll have to try this. Yum!

  7. hands down one of my favorite fruit combos of the season! gorgeous pie!

  8. Taylor says:

    I wait all year for rhubarb season too! I usually end up making rhubarb crisp (sometimes with strawberries!) but your pie is making me want to make a rhubarb pie!

  9. Your Fave Sis-in-law EVER says:

    Yum!! I have been thinking that I want some rhubarb lately but have no idea where to get it! This makes me want it more than ever!! Miss your guts.

  10. Stacie says:

    I will definitely be making this for my hubby soon! It looks like everything he loves put into one! He loves fruit crisps and rhubarb, so this will be perfect. Thanks!

  11. grace says:

    as far as i’m concerned, this pie is the sole reason that rhubarb exists. i have no other use for it. gorgeous images of a delightful creation, mel!

  12. Barbara says:

    A lovely pie, Mel. Although I usually prefer my rhubarb straight up in a pie, this one is calling my name!

  13. Lyndsee says:

    I made this pie yesterday and I am so happy with it! I’d never made a fruit pie before, and this was a perfect way to start. The crumble on top was awesome!

    • Mel says:

      Lyndsee – thanks for checking in and commenting about this pie. I’m so glad you like it and I agree, the crumb topping is the best!

  14. Alisha O says:

    Made this tonight for my family in town for the baby blessing. It was a hit! Loved it!

  15. Sheena says:

    I made this pie for my family tonight…one word…..DELICIOUS!!!

    Thanks for sharing!

  16. Kristy Meyring says:

    This pie was amazing!!! I honetly have never tried it, but Strawberry Rhubard Pie is my husbands favorite, so I just had to try it! The pie was very easy to make and it looked beautiful after it was baked, which is rare to see when baking fruit pies. My husband loved it so much that when I went to get a piece for me, half of the pie was already gone!! lol Thanks so much for posting this recipe!

    • Mel says:

      Kristy and Sheena – I’m so glad to be hearing back from others who have tried it. I am making it again today – it is a huge family favorite. Thanks for both checking in to let me know you liked it!

  17. Shelley says:

    This pie looked so good that I just had to try it. I mate a lattice top instead of the streusel topping, but will definitely try the streusel next time. This was absolutely delicious – thank you so much for sharing!

  18. […] not a huge fan of cooked fruit. But this is my new favorite pie. new. […]

  19. ali says:

    i made this pie yesterday, it was outstanding!

  20. Crystal says:

    love love love this! i made it today and it turned out great it was my first time making my favorite pie! i love the crumble topping cuz i’m not a big fan of crust. also the crust recipe is awesome it had a shortbread taste which was really yummy. so excited thanx again.

  21. […] be perfect for our family reunion on easter sunday. I downloaded the more detailed recipe from Melanie’s website. She has a lot of really good looking recipes online, so do me a favor and check out her website or […]

  22. […] used a recipe from Mel’s Kitchen CafeĀ for the filling and streusel topping. Strawberry and rhubarb — a match made in Heaven! …and in […]

  23. Stephanie says:

    This was hands down the best pie I have ever had. LOVED it! Thanks for another winner!!!!!

  24. Michelle says:

    Alright my dear friend, I’ve got some rhubarb that needs to be used. Shall I make this or that yummy cake with the vanilla sauce I saw over yander? I’m making it for my dad who traditionally loves rhubarb pie, but wouldn’t it be fun to wow him with a new recipe?

    Take care!

  25. Sarah says:

    I made this last night for my brothers birthday – he had been talking a lot about rhubarb lately, so I decided to make this – even though I have never eaten rhubarb before in my life! And I was SO happy (as was he!) at how amazingly good it turned out! Best first experience to rhubarb ever!

  26. Kim says:

    I absolutely love this recipe, it’s so quick and easy. I live alone, so I turned it into a crisp recipe, cutting it in half and omitting the crust. Love it! Thanks for sharing.

  27. Suzanne says:

    This is my all time favorite pie, I couldn’t wait for my rhubarb to get big enough!! I’ve shared it with many…thank-you!!

  28. MaryAnn says:

    I made this pie for the 4th of July and it was a huge hit. I was a little nervous trying a new recipe that varied from my usual double crust rhubarb pie, but no worries…it was delish! Thanks for a great recipe.

  29. Valerie says:

    I just love you website, I’m addicted !?!?!?!?!?!
    I do have a question about this pie – more the method than anything. My husband and I are not huge pie eaters but this pie looks divine and the method (a single pie crust with a streusel top and fruit underneath) looks like something we could start eating.

    I am not a baker nor cook by any means, but do you think the method would work by substituting in any kind of fruit for the Strawberries and Rhubarb? Or is there more to it that I am not considering? Thank a bunch

    • Mel says:

      Hi Valerie – I wouldn’t recommend subbing in any other fruit for this pie since the other flavors and ingredients are tailored to the strawberries and rhubarb. Good luck if you try it!

  30. Annette says:

    I know this post is a few years old, but my life of distain for pies has completely changed. This was the easiest crust to make and the yummiest to eat! I love your blog, it is the only food blog I follow because your recipes are exactly what I love to eat. Thank you so much for all of your efforts and AMAZING recipes that keep me cooking yummy food.

  31. Luda says:

    Mel- This pie is SOOOO good!!! And seriously this is going to be my go to crust from now on. I’ve never made a crust in a mixer before so I was a little dubious, I either use a food processor or a hand pastry cutter but am so glad that I tried it in a mixer because it worked perfectly. Also based on your bisquit recipe, I realized that the reason this crust was so flaky is because I still had butter pieces in the crust when I was rolling it out (I chilled it in the freezer as you recommended). So it turned our super flaky and oh so amazing!!! Love, love this pie!!!

  32. Teri Larsen says:

    Oh. My. Gracious. I just tried this pie for the first time, and had to pop back in and tell you that it is fabulous! I’ve never actually had strawberry rhubarb pie…I tend not to like strawberry pie, since it’s usually too sweet. But, the tart rhubarb balances it perfectly. Thanks so much for sharing the recipe!

  33. Sandra says:

    I made this pie yesterday and it looked gorgeous but it was eye wincing tart. Is the amount of sugar correct or is there a typo? No one in my family has a sweet tooth and the pie was almost indelible until it was drenched with ice cream. I had made many of your recipes with stellar results but this was not one of them. :-(

  34. Mel says:

    Hi Sandra – sorry the pie wasn’t great. The recipe is banking on really ripe, sweet strawberries. Were yours underripe at all? The sugar isn’t a typo – I make it this way all the time but it sounds like you might want to add more if you ever dare try it again. With fresh fruit so much depends on the taste/ripeness of the actual fruit.

  35. Sherlyn says:

    Don’t grow rhubarb – can I frozen?

    • Mel says:

      Hi Sherlyn – yes, you can use frozen, just make sure it is completely thawed and drained if needed so the pie isn’t overly soupy.

  36. Sherlyn says:

    oops – can I USE frozen!

  37. Brittney Hansen says:

    Oh my goodness, the fact that I have made this twice in the last two weeks says how fabulous this pie is! This is my husband’s favorite kind of pie but I have never attempted it until now, and it might have been a bad idea. :) I’m converted as well, my new favorite! Thanks for the great recipes all the time. Just made your breakfast burritos today! I have a brother serving an LDS mission in Minnesota and I told him he somehow has to find you so you can cook him up some of your amazing food! :)

  38. Terry Menlove says:

    Thanks Mel for sharing! I loved this pie when we were in Minnesota visiting. Thanks for bringing it over. I’m going to try making it today! I hope that it turns out just as well as yours did!

  39. […] Recipe and Photo credit:Ā www.melskitchencafe.com […]

  40. April says:

    Perfect for Pi day.

  41. Caroline says:

    I made this pie today with fresh Ontario strawberries and rhubarb from the garden. Daughter remarked “this one’s a keeper”, husband remarked “I love Pinterest”. We all ate in reverent silence which was interrupted only by the odd “mmmm, so good…”. The only thing I did different was to use my own pie crust recipe for the bottom. I will definitely make this again!!! Great recipe!

  42. diane says:

    Made this pie with my own crust recipe and it turned out delicious! I did have a little bit of trouble with the rhubarb, as it was my first time baking with it I wasn’t sure how thick/thin to cut it, and I think I must have cut it too thick because I had to cook my pie way longer than the recipe specifies and it still wasn’t totally soft. So it might be helpful to someone else to add that into the recipe.

    • Mel says:

      diane – Thank you for the feedback! I usually chop my rhubarb into about 1/4-inch slices. I will add that into the recipe.

  43. Claudia says:

    Hands down, this is my favorite pie ever. I made two of them for out-of-town company over the 4th of July, and everyone was eating it for breakfast the next morning (which kind of miffed me, because then I couldn’t hog it all for myself). Even my husband, who doesn’t really like pie, loves this one. I look forward to summer so I can make this pie!

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