The best part is that this pie can be made ahead of time, so you don’t have to worry about last-minute preparations. Just follow our easy recipe, and you’ll be ready to go. This scrumptious recipe is one of our summer favorites – right up there with our Chocolate Pudding Pie and Strawberry Tart! Serve this pie at your next potluck and everyone will be asking for the recipe! It’s easy to make and tastes amazing.
Fresh Strawberry Rhubarb Pie
Humble ingredients like fresh strawberries and rhubarb are transformed into a thing of beauty with the addition of eggs, sugar, flour, and a little bit of elbow grease. The result is a flaky, buttery pie crust filled with a sweet-tart filling that’s nothing short of heavenly.
Rhubarb – When working with freshly picked Rhubarb, it’s important to know that Rhubarb roots and leaves are toxic. Only the stalk is edible. Be sure to cut off the leaves and the tops and bottoms of each stalk with a sharp knife. Rinse the stalks with cold water. Using a vegetable peeler, remove any brown spots. You don’t need to peel the skin off from the stalk.
Rhubarb varies in color from green and yellow to bright red. Whatever the color, the taste will be similar so no need to search out bright red. You could add a drop or two of red gel food coloring to your filling if you only have very greenish rhubarb. This stunning pie made with a custard filling was my grandma’s favorite way to make it. It’s the perfect balance of sweet and tart. While it may look complicated, our step-by-step guide makes it easy.
Step By Step Instructions
Let the dough sit at room temperature for 10 minutes before rolling while you preheat the oven to 400F/200C. Roll out the crust on a lightly floured surface to about ¼ inch thick Transfer it to a 9″ pie pan. Trim the edge or crimp if desired. Prick the bottom with a fork (for detailed information on making homemade pie crust, see my post on how to make pie crust). Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the paper and baking beads and set the crust aside. Mix two eggs into some flour, sugar, brown sugar, and orange zest and whisk them together. Then mix in the cut rhubarb and strawberries. Add the filling to the blind-baked pie crust. Pile the fruit quite high (my pie pan is pretty shallow). Then create the topping using a food processor. Crumble it over the top of the filling squeezing it together for larger crumbs. Bake for 45-50 minutes (covering with foil if it starts looking too brown). If you’ve never had Strawberry Rhubarb Pie, you’re in for a real treat! It makes the strawberry rhubarb filling a beautiful pink color that’s oh so delicious! The crumb topping adds a buttery crunch that will not disappoint! Update Notes: This post was originally published on Jun 27, 2016, but was republished with an updated recipe, new photos, step-by-step instructions, and tips in June of 2022. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
