I can’t think of a better spring fruit pie than strawberry rhubarb pie! The sweetness of the strawberries combine perfectly with the distinct tanginess of the rhubarb and topped with an oatmeal brown sugar topping, this pie is sure to delight anybody who tries it.
Rhubarb grows best in the cooler northern and western states. We live in Colorado and it’s one of my favorite things. My sister lives in Texas and grows it as an annual but here it’s a hardy perennial. It has such a distinctive tart flavor that once you’ve had it you won’t ever forget it and will forever crave it. Maybe that’s just me. Haha!
Ingredients needed for this delicious strawberry rhubarb pie:
(keep scrolling down for full recipe with measurements)
- Dough for single crust pie
- egg
- sugar
- all-purpose flour
- vanilla extract
- rhubarb, cut into 1/2-inch pieces, fresh or frozen
- sliced strawberries, fresh or frozen
- brown sugar
- quick-cooking or old-fashioned oats
- cold butter, cubed
How to Assemble the pie:
On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.
In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.
For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.
I often use frozen rhubarb for this recipe and I’ve found that letting it thaw and drain before using makes for a pie that sets up better. I just put the frozen fruit in a colander and let it drain and then mix it up and it’s perfect.
Enjoy the pie y’all!
~Rachel Ballinger ☕️🥧
”A lot of living happens in the kitchen.” ~ Rachel
Other Pie Recipes You Will Enjoy:
Strawberry Rhubarb Pie
Ingredients
- Dough for single crust pie
- 1 large egg
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 cups rhubarb cut into 1/2-inch pieces, fresh or frozen
- 2 cups sliced strawberries fresh or frozen
Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking or old-fashioned oats
- 1/2 cup cold butter cubed
Instructions
- On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.
- In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.
- For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
- Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.
