Sweet-Tart Strawberry Rhubarb Pie is like a warm hug on a plate. Picture this: a flaky, golden crust cradling a bubbling medley of sweet strawberries and tart rhubarb, with just the right hint of cinnamon whispering sweet nothings in your ear. delicious rhubarb crisp recipe The aroma wafts through the kitchen, pulling family members from their rooms like moths to a flame, each one hoping for a slice of this delightful treat.
This pie isn’t just food; it’s nostalgia on a fork. I remember the first time I tasted it at my Grandma Mary’s summer picnic. She would serve it with a generous dollop of whipped cream, and everyone would dive in like kids at a candy store. traditional apple pie Whether it’s a sun-soaked picnic or cozy family gathering, Sweet-Tart Strawberry Rhubarb Pie makes any occasion special. Trust me, once you take that first bite, you’ll be counting down the days until you can make it again.
Why You'll Love This Recipe
- This Sweet-Tart Strawberry Rhubarb Pie is easy to prepare and perfect for all skill levels in the kitchen
- The balanced flavor profile will impress anyone who takes a bite
- Its vibrant colors make it an eye-catching centerpiece for any dessert table
- Enjoy it warm or chilled, making it versatile for any season or occasion
I’ll never forget when I made this pie for my friends; they were blown away by how delicious it was! For more inspiration, check out this Delicious Avocado Chicken Salad recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they should be plump and fragrant.
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Rhubarb Stalks: Look for bright pink stalks that are firm; avoid wilted or limp ones.
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Sugar: Basic granulated sugar works best in balancing the tartness of rhubarb.
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Cornstarch: This helps thicken your filling and gives the pie that perfect sliceable texture.
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Butter: Use unsalted butter for the crust; it adds richness without overpowering flavors. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.
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Pie Crust: You can use store-bought or homemade; either way, ensure it’s flaky and delicious!
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Cinnamon: A pinch adds warmth and depth to the flavor profile of your pie.
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Lemon Juice: Freshly squeezed lemon juice brightens up the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Begin by washing and slicing fresh strawberries and rhubarb into uniform pieces. This ensures even cooking and flavor distribution throughout your pie.
Make the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, and lemon juice. Mix gently until everything is coated evenly and let sit while you prepare the crust.
Roll Out Your Crust: If using homemade dough, roll out your pie crust on a floured surface until about 1/8-inch thick. Place one layer into your pie dish, ensuring there are no air pockets underneath.
Add Your Filling: Spoon the berry-rhubarb mixture into your prepared crust. Don’t be shy—fill it generously! The filling will bubble up as it bakes.
Top It Off: Roll out another layer of dough for the top crust or create a lattice design if you’re feeling fancy. Seal edges by crimping them together to keep all that delicious filling inside.
Bake It Up!: Preheat your oven to 425°F (220°C). Bake for about 15 minutes before reducing temperature to 350°F (175°C). Bake an additional 35-45 minutes until bubbly and golden brown.
Enjoy serving this Sweet-Tart Strawberry Rhubarb Pie with whipped cream or vanilla ice cream on top—the ultimate decadent finish! strawberry stuffed French toast.
You Must Know
- This delightful Sweet-Tart Strawberry Rhubarb Pie balances sweetness and tanginess perfectly
- The vibrant colors and aromas make it a showstopper at any gathering, ensuring you’ll impress family and friends with every bite
- Plus, making it from scratch brings a satisfying sense of accomplishment
Perfecting the Cooking Process
Start by prepping the rhubarb and strawberries first to release their juices. Then, mix them with sugar, cornstarch, and lemon juice while your pie crust chills in the fridge. This sequence ensures a flavorful filling and a perfectly baked pie.
Add Your Touch
Feel free to swap out strawberries for raspberries or add a pinch of cinnamon for warmth. You can also use a store-bought crust if you’re short on time, but trust me—homemade is always better.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in a 350°F oven for about 10-15 minutes until warmed through—just like fresh from the oven!
Chef's Helpful Tips
- For a perfect pie, ensure your fruit is well-drained to prevent a soggy bottom crust
- Use cold butter for flakier pastry and avoid over-mixing your dough to keep it tender
- Finally, let the pie cool completely before slicing for cleaner pieces!
Baking this Sweet-Tart Strawberry Rhubarb Pie always brings back my grandmother’s warm kitchen memories. refreshing strawberry smoothie bowl Her secret was always letting the pie rest before serving; it made all the difference!
FAQ
What makes Sweet-Tart Strawberry Rhubarb Pie unique?
The combination of sweet strawberries with tart rhubarb creates a delightful flavor contrast.
Can I use frozen rhubarb or strawberries?
Yes, frozen fruit works well! Just thaw and drain excess liquid before using.
How do I know when the pie is done?
Look for bubbling filling and golden-brown crust; it’s usually ready after about 45 minutes baking time.
Sweet-Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
Description
Sweet-Tart Strawberry Rhubarb Pie is a delightful blend of sweet strawberries and tart rhubarb nestled in a flaky, golden crust. This nostalgic dessert is perfect for any occasion, from summer picnics to cozy family gatherings. With its enticing aroma and vibrant colors, it’s sure to impress your guests. Serve it warm with a dollop of whipped cream or vanilla ice cream for the ultimate treat that will have everyone coming back for seconds.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (for dotting)
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and cinnamon; mix gently.
- Roll out the pie crust and place it in a pie dish.
- Pour the filling into the crust; dot with butter.
- Roll out another crust for the top or create a lattice design.
- Seal edges by crimping and bake for 15 minutes at 425°F before reducing the temperature to 350°F (175°C) for another 35-45 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added flavor, substitute strawberries with raspberries or add extra spices like nutmeg. Ensure fruit is well-drained to avoid a soggy bottom crust. Allow the pie to cool completely before slicing for cleaner pieces.
