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    Home > Recipes > Pies + Tarts

    Strawberry Rhubarb Pie

    Published: May 29, 2013 | Updated: Apr 3, 2022

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    This Old Fashioned Strawberry Rhubarb Pie is a winning combination of sweet strawberries, tart rhubarb and just enough sugar. The addition of the crumbly almond crust is perfection!to be wary of rhubarb, it's superb in this dessert!

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    Strawberry Rhubarb Pie in almond lattice crust with two slices on blue plates

    Rhubarb is one of those fruits (or is it a vegetable?) that people either seem to love or to hate, but it is ubiquitous in old cookbooks because it was the first fruit to arrive in the Spring. My Dad is definitely in the “Love Rhubarb” Camp. He didn’t tell many stories about his childhood, but he did mention nostalgically (several times) that his Mom used to grow rhubarb in her garden and she made the best rhubarb pies. Though pies get a lot of love in autumn, with roundups like 20 Best Thanksgiving Pie Recipes, sometimes a new springtime pie will catch my fancy. Plus, since pies are my safe-space, even with my Dad's glowing recommendation I felt the need to ease into my rhubarb culinary experience with a Strawberry Rhubarb Pie. No easing necessary – it was darn good!

    Strawberry Rhubarb Pie in almond lattice crust slice on blue plate

    In my American heritage cookbooks rhubarb is primarily used in pies (i.e. strawberry rhubarb pie)– probably because it needs copious amounts of sugar to be edible! It was so common as a pie filling that the first cookbooks refer to rhubarb as “pie plant”. Fun fact just for you.

    Strawberry Rhubarb Pie ingredients ready to mix

    This Strawberry Rhubarb Pie recipe comes from The Settlement Cookbook, but the Almond Crust is from the American Woman’s Cookbook. It has an unusual mixing method where you mix the cornstarch with the fruit first then whisk the egg with sugar in a separate bowl. The egg mixture is poured on top of the prepared fruit mixture.

    Strawberry Rhubarb filling unbaked being assembled


    Strawberries and rhubarb both release a lot of juice when they are cooked, so this pie is definitely a little runny even when cooled. The key to a thicker filling here is to make sure it bakes long enough!

    Strawberry Rhubarb Pie Vintage Tin Unsliced
    Strawberry Rhubarb Pie in almond lattice crust featured

    Strawberry Rhubarb Pie

    Chef Lindsey
    This Old Fashioned Strawberry Rhubarb Pie is a winning combination of sweet strawberries, tart rhubarb and just enough sugar. The addition of the crumbly almond crust is perfection!
    PRINT Pin Recipe
    Prep Time 30 minutes
    Cook Time 45 minutes
    Chill Time 30 minutes
    Total Time 1 hour 45 minutes
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories 120 kcal

    Ingredients
     

    For the pie:

    • 1 ½ cups rhubarb
    • 1 ½ cups strawberries
    • 2 tablespoons cornstarch
    • 1 ½ cups sugar
    • 1 egg
    • 1 tablespoon heavy cream (optional)
    • turbinado sugar (optional)

    Double almond pie crust or regular pie crust

      US Customary - Metric

      Instructions
       

      To prepare the pie:

      • Preheat oven to 425. Line pie plate with pastry and place on a cookie sheet in the refrigerator.
      • If rhubarb is still green, peel with a vegetable peeler. This is unnecessary if it is ripe and pink!
      • Slice both rhubarb and strawberries into ¼ inch pieces.
        Strawberry Rhubarb sliced in bowls
      • Place into a bowl and sprinkle mixture with cornstarch. Toss to coat.
        Strawberry Rhubarb filling with cornstarch in clear bowl
      • Whisk together egg and sugar vigorously until light and fluffy.
      • Pour strawberry rhubarb mixture into the prepare pie crust. Do not mound up the filling like one does with apple pies. It will not cook down, just over.
        Strawberry Rhubarb pie unbaked ready to assemble
      • Pour egg mixture over the top.
        Strawberry rhubarb pie filling being assembled
      • Cover with top pastry or with a lattice top, if desired. Trim off excess overhang (anything more than ½ inch over the edge) with kitchen scissors. Pinch top and bottom crust together and roll under. Crimp decoratively.
        Strawberry rhubarb pie with almond lattice crust
      • Chill 30 minutes.
      • Brush the top crust with heavy cream and generously sprinkle with turbinado sugar. This is optional but divine, so I wouldn't skip it!
      • Bake in pre-heated oven for 30 minutes and then reduce to 325F until the filling is bubbly. Cover the edges of the crust after 20 minutes with aluminum foil to prevent over-browning.

      Notes

      Pie Filling adapted for modern day use from The Settlement Cookbook 1941 Edition
      Keyword heirloom recipe, heritage recipe, old fashioned pie recipe, Spring, Summer, tarts using almond flour
      Tried this recipe?Mention @cheflindseyfarr

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      Recipe Rating




      Comments

      1. Barb Kentb says

        April 14, 2018 at 8:53 am

        How long total do you cook the pie as it doesn't say ?

        Reply
        • Lindsey says

          April 17, 2018 at 4:02 pm

          Hi Barb! Cook it until the crust is golden brown and the filling is bubbling. It will depend on your oven but about 30-45 minutes.

          Reply
          • Mary Fraser says

            May 26, 2018 at 11:54 am

            What do u do after u put the foil on the pie???

            Reply
            • Lindsey says

              May 31, 2018 at 4:00 pm

              The foil trick is just to keep the crust from getting too brown while it cooks through. You take the pie out when it's done and then remove the foil and let it cool! Happy baking!

              Reply
      2. Barbara Anne says

        July 06, 2013 at 3:08 pm

        Strawberry/rhubarb recipes looks wonderful...thank you...and I also just picked some cherries from the neighbor's tree...what amount of cherries would/could you add to the mix..... I am also looking for just a cherry pie recipe....Thank you all for your time......keep on baking....:)

        Reply
        • Lindsey says

          July 08, 2013 at 10:21 am

          I would do 1 cup of each fruit or just do rhubarb and cherry. You will definitely want to taste your cherries and if they aren't sweet, add a bit more sugar to taste. Let me know how the pie comes out!

          I wish I had a cherry tree or a neighbor with a cherry tree! I have a cherry pie in the works that I hope to perfect and post soon! Stay tuned 🙂

          Reply
          • Barbara Anne says

            July 08, 2013 at 4:07 pm

            Thank you for your very timely reply....And I will certainly try some cherry/rhubarb also, great idea...and I will let you know by the end of the week....I am on a roll now..LOL..also making apple/pear cheddar pies...
            Have a wonderful week.......

            Reply
      3. Chris Glenn says

        June 09, 2013 at 12:28 pm

        Have you ever tried mixing in Sour Pie Cherries with your Strawberry-Rhubarb Pie or Crisp? I'm not much at making pies, (mostly because of the crusts), but have used the combination with Strawberry-Rhubarb-Cherry Crisps. Three flavors are a wonderful combination.

        Reply
        • Lindsey says

          June 09, 2013 at 12:39 pm

          That sounds heavenly! I will definitely give it a try. I, too, am a huge fan of crisps and crumbles because of their simplicity. Pie crust and I have a turbulent history - you are not alone!
          http://cheflindseyfarr.com/2013/02/piecrust-disaster-a-la-mode/

          I think that even you will approve of the ease of the pie crust used in a recipe that I will be posting this week!

          Reply
      4. Dina says

        May 31, 2013 at 4:55 pm

        this pie looks heavenly!

        Reply
        • Lindsey says

          May 31, 2013 at 5:03 pm

          Thanks Dina! It's definitely delicious even if you aren't a huge rhubarb fan!

          Reply

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      Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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