Description
Experience the delightful fusion of sweet strawberries and tangy rhubarb in this Sweet-Tart Strawberry Rhubarb Pie. With its flaky crust and vibrant filling, each slice is a celebration of summer, perfect for any gathering. This easy-to-make pie brings back cherished memories and promises to create new ones at your table. Serve it warm with a scoop of ice cream or enjoy it fresh from the fridge—either way, it’s a treat that will leave everyone raving!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Toss until well-coated.
- Roll out pie crust into a pie dish. Pour in the fruit mixture and dot with butter.
- Cover with another layer of dough or create a lattice top.
- Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown and bubbly.
- Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg