Strawberry Rhubarb Pie Recipe (2024)

When I was a child back in the '50's, we always had rhubarb growing along the creek outside the kitchen door, strawberries growing in the berry patch.My dad taught me to make Strawberry Rhubarb Pie.He told me the biggest mistake people made when preparing the fruit for this pie was to use the wrong ratio of rhubarb to strawberries.That's the case here.The ratio should be reversed: 3 cups rhubarb to 2 cups strawberries.Try it and see if you don't agree.

Made June 4, 2016 as directed. It was good but we prefer straight rhubarb. Adding a cup of sugar pushed this into the "too sweet" category. Consider cutting sugar by half. Definitely better flavor and consistency after a day sitting.

Recommendations: Use cornstarch (3-4 tbsp) for thickening; reduce sugar by up to 1/2; try ratio of 3 c rhubarb to 2 c. strawberries; flakier crust if cook 20-22 minutes at 425.

I prefer to use cornstarch as well - 3-4 level tablespoons is usually enough. More if you want it really thick, less if you want it juicier.

Definitely reduce sugar to between 1/2 and 2/3 cup. I use a half cup if being served with ice cream, 2/3 if with out. The crust is divine. Also cooking at 425 for 20-22 minutes ( instead of 15) gives a flakier crust. To the filling I also add a teaspoon of vanilla, a few shakes of cinnamon, a dash of ground cardamom, and a nice grind of black pepper. You won’t taste the latter two but they really deepen and tie together the flavors.

I used this recipe just for the filling (bought frozen pie crusts) and it turned out perfect. Very simple. Peeling the tougher stalks of rhubarb was an excellent tip.

This is almost identical to the recipe from the joy of cooking. I have been using that recipe forever. It says to use cornstarch for a lattice top pie. I prefer the cornstarch.

Not at all "unrelated" and a good idea. Too many pecksniff food police on this website. These are recipes, not federal regulations.

I've had some problems in the past with too much juice in the finished pie, using flour as the thickener. The tapioca made all the difference. I also sprinkled some bread crumbs on the bottom crust before adding the filling, for an extra precaution. The result was a perfection!

This is a great summer pie--it's extremely simple and will impress whoever you share it with. I made it with 1/2 cup of sugar and 4tbs of cornstarch in lieu of tapioca and it turned out perfectly tangy and sweet. Will definitely make this again!

I made this recipe and reduced sugar to 3/4 cup as I like a more tart pie but should have used less. I used farm picked strawberries so probably didn't need as much sugar. I think the store bought kind are not as sweet. Something to keep in mind when making this pie.

According to the Bob's Red Mill blog, use 50% more tapioca flour. So in this recipe, use 4 1/2 tablespoons of tapioca flour instead of 3 tablespoons of pearls. https://www.bobsredmill.com/blog/healthy-living/what-is-it-wednesday-tapioca-flourstarch/

Yummy pie. The only change I made was to decrease the sugar by half. Everyone loved the pie, even the young grandkids. This was easy to make and delicious.

This was delicious and surprisingly easy to make. Waiting to eat was the hardest part. Took the advice of some folks to use less sugar and I only used a little over half a cup. I also added crushed Graham crackers on the bottom to absorb the juices and it turned out great. No soggy bottoms!

Follow this recipe to a T .. no cinnamon, no nutmeg ... I've made so many strawberry rhubarb pies. This is it, period.

Made this for a neighborhood dinner party. Followed advice of others with flipping strawberry/rhubarb amounts and used 1/2 cup sugar. The filling came out perfectly, and I refrigerated overnight and it firmed nicely for serving. The pie dough was less of a success-- although easy to work with, it baked a bit heavy and tough. I will stick with my usual recipe which uses 2/3 cup shortening (1/3 butter and 1/3 Crisco) to 2 cups flour.

I brush my bottom crust with egg white. Helps with the sogginess. Don’t eat it until the next day when filling is firmer..

Fantastic. I put some lemon zest into the mixture.

Everyone's pro-tips were super helpful: Definitely reduce sugar to 2/3 cup. 3-4tbs of cornstarch in lieu of tapioca. To the filling I also added a teaspoon of vanilla, a few shakes of cinnamon. I had extra strawberries and rhubarb so I ended up making a 2nd pie, where there was more strawberries than rhubarb and that was more my speed. Less tart, more sweet. I used a pre-made crust for both. Thank you all!

Just used this recipe, I did make a few changes as people suggested, I used 3 cup of rhubarb and 2 cups of strawberries, and cut sugar back to 2/3 of a cup sugar, simply came out excellent, Thank everybody on this recipe

It's in the oven, but I'll have to wait till tomorrow morning to try it...FOR BREAKFAST!!!

7/2/23. Used 1lb rhubarb and 12 oz. Strawberries with 1/2 sugar and 3 1/2 Tablespoons cornstarch

I did the noted ratio or strawberry-rhubarb, but I used cornstarch instead of tapioca, did 3/4 cup sugar, and added fresh grated ginger to the fruit mixture. That ginger popped the flavors amazingly.

Tried a different recipe that included cinnamon, vanilla, and lemon.

My family loves this pie so much! I use coarse organic cane sugar, so a cup is a little less than regular sugar. That works with my not-so-ripe grocery store fruit, which isn’t very sweet or juicy. I use the 3 cups rhubarb/2 cups strawberries others mention; also cuts the sweetness. I add 3 tbsp Grand Marnier, 1/4 cup flour (grandma always thickened pies with flour), 1/2 tsp cardamom and 1/4 tsp salt. I make the vodka pie crust detailed elsewhere on NYT.

Used Melissa Clark’s pie crust recipe. Realized after chopping up 3 c of rhubarb in 1 in pieces that it was only 0.66 of a lb. Measuring cups and weights can be way off. Added vanilla to the fruit. Cut sugar to 2/3 c. Used cornstarch. Had to cook it 25 min longer. Next time, I’d cook it on high heat longer before turning it down. But that’s just gilding the lily because it had to be one of my best pies of all time. Brought some to our neighbors who loved it. Husband died and went to pie heaven.

Pie is fantastic. Could do 2.5 cups each of rhubarb and strawberries. Scant 1 cup sugar, 3.5 tbsp tapioca.

Strawberry Rhubarb pie is the hubby’s & my most favorite pie! We fell in love with it during our visits to MN. We rarely find the pie (or fresh rhubarb) here in, CA, so I was beyond excited to find fresh rhubarb at our local Trader Joe’s. This recipe was 5/5 from 1300+ reviewers, so, was pretty confident it would come out ok. After reading comments, I used 1/2 c sugar, 4 T cassava flour (vs tapioca), 1 t vanilla ext, dash of cinnamon & pinch of pepper. Flavor & texture was perfect! Love it!!

Just finished making the crust and wanted to share some technical information before I forget.... Take about 1/4 C of flour from your measure and put it on a cutting board. Roll your sticks of butter around in it and begin dicing. Continue to gently dust the butter as you dice. Keep knife dusted too. When you are finished toss it all back into the bowl and cut it into the rest of the flour as you normally would. I do it in two waves as the butter starts to add up on the board...easy peasy.

If you want to cut back on the sugar: Made this with 3 cups each of rhubarb and strawberries. Peeled and blanched the rhubarb first. Used 1/4 cup golden lakanto sweetener and 1/4 cup organic sugar. Perfect level of sweet/tartness achieved with great consistency throughout.