Strawberry-Rhubarb Pie

Photo Credit
Africa Studio/shutterstock
The Editors
6 servings
Preparation Method
Print Friendly and PDF

Perfect for spring and summer, this Strawberry-Rhubarb Pie delivers a crave-worthy sweet tart flavor. When both rhubarb and strawberries are in season, this is the pie you have to make! 

If pie isn’t your thing, we have Strawberry-Rhubarb Soup.

For more rhubarb dishes, see our “Best Rhubarb Recipes” page.

3 eggs, beaten
2-1/2 cups red rhubarb, 1-inch slices
1-1/4 cups sugar
1-1/2 cups fresh strawberries, sliced
1/4 cup all-purpose flour
1 9-inch pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
  1. Combine eggs, sugar, flour, salt, and nutmeg; mix well. In a separate bowl, combine rhubarb and strawberries.
  2. Line a 9-inch pie plate with pastry; fill with fruit mixture. Then, pour the egg mixture over the fruit. Place pads of butter across the surface. Top with a lattice crust, crimping edge high.
  3. Bake at 400 degrees for about 40 minutes. Serve warm with or without a scoop of vanilla ice cream.
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

No content available.