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Strawberry-Rhubarb Pie

Main photograph of prepared recipe.

There is nothing like the intense strawberry-ness of a freshly-made strawberry-rhubarb pie. The tartness of the rhubarb and the sweetness of the sugar perfectly compliment the luscious, juicy berries. My family's favorite pie, especially when topped with really good vanilla ice cream.

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Difficulty Level



Needed Items


  • 10 minutes prep, after you make the pie crust
    40 minutes baking time
    Total time (with crust): 1 hour


  • Crust for 9" two-crust pie (see link in notes below)
    1 1/2 cups granulated sugar
    1/3 cup all-purpose flour
    1/8 tsp salt
    1/4 to 1/2 tsp cinnamon
    1/2 tsp vanilla extract
    3 cups rhubarb, cut into 1"-1 1/2" pieces
    2 cups hulled strawberries
    2 tablespoons butter

Number of Servings

  • 8


  • 9" deep dish pie pan
    Large bowl
    Sharp knife
    Large spoon


  • Make the pie crust (see notes below)
    Preheat oven to 450°
    Cut rhubarb
    Hull strawberries and cut in half or in slices

Additional Notes

Here’s the pie crust podcast. Add 1/2 tsp Almond extract when you put in the oil.

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