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+ servings
5 from 1 vote
A white plate with a slice of strawberry and rhubarb pie
Strawberry Rhubarb Pie
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A delicious and easy Strawberry and Rhubarb Pie with a homemade crust that doesn't need any chilling, and a fantastic filling of fresh strawberries and rhubarb. This fruit pie is an all-time favourite that is a big hit with everyone. An old-fashioned strawberry and rhubarb pie that is ready in about one hour from scratch. The best sweet pie that is a summer favourite.

Course: Dessert
Cuisine: International
Keyword: summer desserts
Servings: 1 pie
Calories: 3099 kcal
Author: Daniela Apostol
Ingredients
For the filling
  • 1 cup fresh chopped strawberries
  • 2 cups fresh chopped rhubarb
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tbsp cornflour (corn starch)
For the dough
  • 400 g flour
  • 80 g sugar
  • 80 ml oil
  • 80 ml milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • a pinch of salt
  • one egg for brushing
Instructions
  1. To make the filling, add the chopped rhubarb and strawberries to a bowl, add the white and light brown sugar together with the cornflour, and mix well.

  2. Set aside until you make the dough.

  3. To make the dough, beat the egg with a pinch of salt, add the sugar, and continue to beat until you get a smooth, pale yellow consistency.

  4. Add the milk, oil, baking powder and vanilla extract, and mix well.

  5. Add the flour, and mix to get a smooth dough that does not stick to the hands; add more flour if needed.

  6. Divide the dough in half, and roll the first half.

  7. Grease and flour a pie tin or dish, and arrange the rolled dough.

  8. Add the rhubarb and strawberries, making sure the juices are left in the bowl, otherwise the pie will be soggy.

  9. Roll the second half of the dough, and cut into strips.

  10. Arrange the strips on top of the pie, then beat the egg lightly and brush the top of the pie.

  11. Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes.

  12. If the strawberries and rhubarb are not soft enough at this stage, cover the pie loosely with a kitchen foil, and bake for a further 15-20 minutes, the foil will prevent the crust from browning too quickly.

  13. Leave to cool, then slice.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.

  • The servings can be adjusted by clicking the number next to Servings.

Nutrition Facts
Strawberry Rhubarb Pie
Amount Per Serving
Calories 3099 Calories from Fat 783
% Daily Value*
Fat 87g134%
Saturated Fat 8g40%
Cholesterol 8mg3%
Sodium 77mg3%
Potassium 2035mg58%
Carbohydrates 533g178%
Fiber 18g72%
Sugar 198g220%
Protein 47g94%
Vitamin A 378IU8%
Vitamin C 104mg126%
Calcium 646mg65%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.