Menu

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Rhubarb is one of those fruits (or is it a vegetable?) that people either seem to love or to hate, but it is ubiquitous in old cookbooks because it was the first fruit to arrive in the Spring. My Dad is definitely in the “Love Rhubarb” Camp. He didn’t tell many stories about his childhood, but he did mention nostalgically (several times) that his Mom used to grow rhubarb in her garden and she made the best rhubarb pies. Even with his glowing recommendation, I felt the need to ease into my rhubarb culinary experience with a Strawberry Rhubarb Pie. No easing necessary – it was darn good!

In my American heritage cookbooks rhubarb is primarily used in pies – probably because it needs copious amounts of sugar to be edible! It was so common as a pie filling that the first cookbooks refer to rhubarb as “pie plant”. Fun fact just for you.

Strawberry Rhubarb Pie with an Almond Crust

This Strawberry Rhubarb Pie recipe comes from The Settlement Cookbook, but the Almond Crust is from the American Woman’s Cookbook. The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. I should not have been wary of rhubarb.

Strawberries and rhubarb both release a lot of juice when they are cooked, so this pie is definitely runny even when cooled. My Dad assured me that his Mom’s rhubarb pies were also runny and that “it’s good runny”. I am much relieved!

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Yield: 1 9-inch Pie

Ingredients

  • 1 ½ cups rhubarb, pealed and chopped into ¼ inch pieces
  • 1 ½ cups strawberries, hulled and chopped
  • 2 tablespoons cornstarch
  • 1 ½ cups sugar (white granulated)
  • 1 egg, slightly beaten
  • Double almond pie crust or regular pie crust

Instructions

  1. Preheat oven to 425°. Line pie plate with pastry and place on a cookie sheet in the refrigerator. Peel rhubarb with a vegetable peeler (apparently this is only necessary if the rhubarb is still green, but I did it anyways) and chop both rhubarb and strawberries into ¼ inch pieces. Sprinkle mixture with cornstarch. Mix egg and sugar and then combine with rhubarb mixture. Turn into pie pastry. Do not mound up the filling like one does with apple pies. It will not cook down, just over. Thank goodness for the jelly roll pan under my pie pan! Cover with top pastry or with a lattice top, if desired.
  2. Bake in pre-heated oven for 30 minutes and then reduce to 325° until the filling is bubbly. Cover the entire crust after 15 minutes with aluminum foil to prevent over-browning (or burning, gasp!).

Notes:

Recipe from The Settlement Cookbook 1947 edition If you want to make miniature pies (like I did) then halve the recipe!

https://americanheritagecooking.com/2013/05/strawberry-rhubarb-pie/

Strawberry Rhubarb Pie with Almond Crust

On a side note: please ignore my novice lattice crust. It was my first attempt and the almond pastry is definitely more crumbly than it’s standard pie pastry cousin. Don’t judge.

Strawberry Rhubarb Pie with Almond Crust

11 Comments

  • Dina
    May 31, 2013 at 4:55 pm

    this pie looks heavenly!

    Reply
    • AmericanCooking22
      May 31, 2013 at 5:03 pm

      Thanks Dina! It’s definitely delicious even if you aren’t a huge rhubarb fan!

      Reply
  • Chris Glenn
    June 9, 2013 at 12:28 pm

    Have you ever tried mixing in Sour Pie Cherries with your Strawberry-Rhubarb Pie or Crisp? I’m not much at making pies, (mostly because of the crusts), but have used the combination with Strawberry-Rhubarb-Cherry Crisps. Three flavors are a wonderful combination.

    Reply
    • AmericanCooking22
      June 9, 2013 at 12:39 pm

      That sounds heavenly! I will definitely give it a try. I, too, am a huge fan of crisps and crumbles because of their simplicity. Pie crust and I have a turbulent history – you are not alone!
      http://cheflindseyfarr.com/2013/02/piecrust-disaster-a-la-mode/

      I think that even you will approve of the ease of the pie crust used in a recipe that I will be posting this week!

      Reply
  • Barbara Anne
    July 6, 2013 at 3:08 pm

    Strawberry/rhubarb recipes looks wonderful…thank you…and I also just picked some cherries from the neighbor’s tree…what amount of cherries would/could you add to the mix….. I am also looking for just a cherry pie recipe….Thank you all for your time……keep on baking….:)

    Reply
    • AmericanCooking22
      July 8, 2013 at 10:21 am

      I would do 1 cup of each fruit or just do rhubarb and cherry. You will definitely want to taste your cherries and if they aren’t sweet, add a bit more sugar to taste. Let me know how the pie comes out!

      I wish I had a cherry tree or a neighbor with a cherry tree! I have a cherry pie in the works that I hope to perfect and post soon! Stay tuned 🙂

      Reply
      • Barbara Anne
        July 8, 2013 at 4:07 pm

        Thank you for your very timely reply….And I will certainly try some cherry/rhubarb also, great idea…and I will let you know by the end of the week….I am on a roll now..LOL..also making apple/pear cheddar pies…
        Have a wonderful week…….

        Reply
  • Barb Kentb
    April 14, 2018 at 8:53 am

    How long total do you cook the pie as it doesn’t say ?

    Reply
    • Lindsey
      April 17, 2018 at 4:02 pm

      Hi Barb! Cook it until the crust is golden brown and the filling is bubbling. It will depend on your oven but about 30-45 minutes.

      Reply
      • Mary Fraser
        May 26, 2018 at 11:54 am

        What do u do after u put the foil on the pie???

        Reply
        • Lindsey
          May 31, 2018 at 4:00 pm

          The foil trick is just to keep the crust from getting too brown while it cooks through. You take the pie out when it’s done and then remove the foil and let it cool! Happy baking!

          Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.