Strawberry Rhubarb PIe Recipe | Yummly

Strawberry Rhubarb PIe

Ann Loveless: "One of our favorites!" Read More
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  • 1 pie crust (recipe unbaked homemade double)
  • 2 1/2 cups rhubarb (sliced into 1/2-inch pieces, about 3 large stalks)
  • 2 1/2 cups strawberries (hulled and sliced fresh)
  • 1 cup sugar
  • 1/3 cup all purpose flour (or 1/4 cup cornstarch)
  • 1 teaspoon grated lemon zest
  • 2 tablespoons unsalted butter (cold, cut into 1/4-inch pieces)
  • 1 large egg yolk (beaten to blend with 1 teaspoon water, for glaze)
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    NutritionView More

    Sodium6% DV140mg
    Fat18% DV12g
    Protein8% DV4g
    Carbs16% DV47g
    Fiber12% DV3g
    Calories310Calories from Fat110
    Total Fat12g18%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate47g16%
    Dietary Fiber3g12%
    Vitamin A4%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Ann Loveless 4 months ago
    One of our favorites!
    Shelly T. a year ago
    Oh my, this was delicious! The lemon zest is subtle but adds a lovely fresh taste. I used cornstarch to thicken. It was quite juicy when I first took it out of the oven but set nicely when left out for about 45-60 min before serving.
    Gary a year ago
    Turned out great. Made it for a friends birthday and he can’t stop talking about how good it was.
    Penelope a year ago
    I loved it it tasted so good and was easy! I definitely recommend
    EddieShumate a year ago
    loved it and very easy to make
    Mary a year ago
    So good! My husband complemented me on this pie several times - and he doesn’t hand out compliments easily! I ended up with closer to six cups of fruit so my pie was a bit overstuffed and made a big mess on the cookie sheet it sat on while baking. But the mess was so worth it. I did increase the corn starch to about 1/3 cup to account for the extra fruit. The pie set up very well and the sweet-tart flavor was amazing. This pie is not overly sweet and definitely retains some of the rhubarbs tartness. Also, the lattice crust makes for a nice presentation. I sprinkled some sugar crystals on top to dress it up even more.
    April Flanagan a year ago
    This came out perfect! Great Recipe will be saving this one to use again.
    SoulOnFire 2 years ago
    Fruit pies are not a thing here in South Africa. In fact the closest thing we have is an apple crumble. But I've been hearing about rhubarb on different cooking shows for years, and I've always wondered about it. It's recently become popular here and I finally bought some, although I had no idea how I was going to use it! And let me just say, for a first ever rhubarb and first time fruit pie experience - this was amazing! Sweet and tart at the same time, relatively easy to make if a little time consuming and a wonderful end to a delicious meal!! I used a sweet shortcrust pastry even though the recipe says you shouldn't, made three little pies instead of one big one and I also masecated my fruit in sugar for a couple of hours first... My only complaint is the fact that it was a touch too juicy/runny, but it might have improved if I hadn't served these straight out the oven! They were eaten too fast for photos but I'll add a few next time!
    Maki 2 years ago
    Great. Made as listed and worked wonderful.
    Gretchen Lindemann 2 years ago
    I made this using Truvia for a no sugar added cake for my dad for Father’s day. It was a hit!
    Rob 3 years ago
    Taste was on point but pie was sloppy. Finished product was way too moist and messy.
    Tia Ray 3 years ago
    Really, really delicious. I suggest using their recommended cream cheese homemade crust with it. Next time I make it I think I will increase the amount of corn starch, or include a little more flour with the corn starch to reduce the juiciness of the filling. But the flavor was fantastic!
    Alexandra Y. 3 years ago
    It was sooooo yummy that I had to stop my husband from eating the entire pie in one sitting. One thing I did different just to add my own touch is I sprinkles some sugar and cinnamon on the top crust. It gave the crust more flavor.
    delicious! a perfect summer pie
    valerie russo 3 years ago
    Great,everyone loved it...making it again today July 8th
    Dale Hurst 3 years ago
    Outstanding. I chose to use instant tapioca instead of flour as the thickiner and it turned out perfectly.
    Mike J. 4 years ago
    I followed this recipe to make my first ever strawberry rhubarb pie. It came out great! I brought it to my family Easter celebration and it got rave reviews. Definitely very juicy, though. Next time I might use a little more corn starch. I used a crust with 6tbsp of butter and 5tbsp of shortening.
    Jim M. 4 years ago
    I made this recipe twice and both times the pies came out great. I used a shortning crust. Brushed the top with egg yoke and water. Got to be one of my favorites👍