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baked strawberry rhubarb pie
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Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie recipe is a quintessential summer dessert. It is sweet and tangy just like grandma used to make it.
Course Pie
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 421kcal

Ingredients

  • 5 cups sliced rhubarb
  • 2 cups sliced strawberries
  • 1 egg beaten
  • 1 ½ cups granulated sugar
  • 6 tablespoon flour
  • 1 tablespoon quick-cooking tapioca
  • 2 pie pastries (find my recipe here)
  • 1 ½ tablespoon butter cubed
  • 1 egg white beaten
  • ½ teaspoon granulated sugar for topping

Instructions

  • Mix together the sliced rhubarb, sliced strawberries, and beaten egg. Set aside.
  • Whisk together the granulated sugar, flour, and quick-cooking tapioca. Set aside.
  • Roll out the pie pastry. Place one on the pie plate and trim if needed. Spread 1/4 cup of the sugar mixture over the pie pastry in the pan.
  • Add the strawberry rhubarb mixture to the pie plate and spread out in an even layer.
  • Spread the remaining sugar mixture over the fruit and top with a pie pastry. Trim excess, crimp the edges, and cut slits in the center. Brush with beaten egg white and sprinkle with sugar.
  • Bake at 425˚F for 15 minutes. Then at 350˚F for 40-50 minutes.
  • Cool on a wire rack.
  • Store covered in the refrigerator.

Video

Notes

Find my homemade pie crust recipe here.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 70g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 209mg | Potassium: 337mg | Fiber: 3g | Sugar: 40g | Vitamin A: 178IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 2mg
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