Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

There’s something magical about the aroma of a Sweet-Tart Strawberry Rhubarb Pie wafting through your kitchen. Imagine walking into your home after a long day and being greeted by the sweet scent of fresh strawberries mingling with the tartness of rhubarb, all nestled in a flaky, golden crust. Strawberry Cream Cheese French Toast This pie is like a warm hug on a plate, bursting with flavors that dance on your palate and evoke memories of summer picnics and family gatherings.

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This delightful dessert is not just a treat; it’s an experience that transports you back to simpler times when life was about savoring every bite. The balance of sweetness from the strawberries and the slight tang from rhubarb creates an irresistible combination. Raspberry Swirl Brownies for dessert Perfect for those lazy Sunday afternoons or festive gatherings, this pie promises to be the star of any table, leaving your guests singing your praises — or at least asking for seconds.

Sharing this pie at our last family gathering had everyone coming back for more, with my uncle claiming he could eat the whole thing himself!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Choose ripe berries for maximum sweetness; they should be firm and fragrant.

• Rhubarb Stalks: Look for bright red stalks with no blemishes; they add that perfect tart flavor.

• Sugar: Granulated sugar not only sweetens but balances out the tartness of the rhubarb.

• All-Purpose Flour: Essential for thickening the filling; use it sparingly for best results.

• Baking Powder: A pinch helps create a light and flaky crust.

• Butter: Use unsalted butter for better control over saltiness; chilled butter makes the crust flakier.

• Lemon Juice: Fresh lemon juice enhances flavors while adding brightness to the filling.

• Salt: Just a pinch enhances all flavors beautifully without being noticeable.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

The Crust Creation: Start by preheating your oven to 425°F (220°C). In a large bowl, combine flour, sugar, baking powder, and salt. Cut in chilled butter until mixture resembles coarse crumbs.

Chill Out Time: Once mixed, add ice water gradually until dough holds together. Form into a ball, wrap in plastic wrap, then chill in the fridge for about 30 minutes.

The Filling Finesse: While the dough chills, mix sliced strawberries and chopped rhubarb in another bowl. Toss them with sugar, flour, lemon juice, and salt until well coated.

Roll It Out!: Remove dough from the fridge and divide it into two parts—one slightly larger than the other. Roll out the larger portion on a floured surface until it’s big enough to fit your pie dish.

Assemble Your Masterpiece: Place rolled dough into your pie dish and fill it generously with the fruit mixture. Roll out the second dough portion and cover; use a fork to crimp edges together.

Bake Away!: Cut slits in top crust to allow steam to escape. Bake in preheated oven for about 45-50 minutes until crust is golden brown and filling bubbles enticingly.

Now let’s dive into some tips: Let your pie cool before slicing so that filling sets nicely. Serve warm with vanilla ice cream or fresh whipped cream to elevate that flavor experience!

This Sweet-Tart Strawberry Rhubarb Pie is not just another dessert; it’s an adventure through taste and nostalgia that’ll have everyone at your table reminiscing about their own delicious memories! Enjoy every delightful slice! Strawberry Spinach Salad for a refreshing side.

Perfecting the Cooking Process

Start by preparing your pie crust first, chilling it while you mix the filling. This ensures a flaky texture and reduces sogginess.

Add Your Touch

Feel free to add a pinch of cinnamon or nutmeg to the filling for extra warmth and flavor. You can also swap out strawberries for raspberries if you’re feeling adventurous.

Storing & Reheating

Store the pie in an airtight container at room temperature for up to two days. To reheat, pop it in a 350°F oven for about 10-15 minutes.

There was that one time I made this Sweet-Tart Strawberry Rhubarb Pie for a family gathering, and everyone kept asking for seconds! It felt great sharing something so delicious that brought smiles all around. Strawberry Cheesecake Doughnut Burger.

FAQ

What makes Sweet-Tart Strawberry Rhubarb Pie special?

For more inspiration, check out this Creamy Spinach and Mushroom Gnocchi recipe.

This pie combines sweet strawberries with tangy rhubarb for a delightful flavor contrast.

Can I use frozen fruit for this pie?

While possible, fresh fruit yields better flavor and texture in the final result.

How do I prevent a soggy bottom crust?

Pre-bake the crust briefly before adding filling to keep it crispy and delicious.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Sweet-Tart Strawberry Rhubarb Pie

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• Author: deleciouscorner
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Sweet-Tart Strawberry Rhubarb Pie offers a delightful fusion of sweet strawberries and tangy rhubarb encased in a buttery, flaky crust. This nostalgic dessert evokes memories of summer picnics and family gatherings, making it perfect for any occasion. Whether served warm with vanilla ice cream or enjoyed cold, every slice promises to be a crowd-pleaser, inviting compliments and requests for seconds.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 cups all-purpose flour (for crust)
• 1/4 cup granulated sugar (for crust)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (for crust)
• 1/2 cup unsalted butter, chilled and cubed
• 6 tablespoons ice water

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a bowl, mix flour, sugar, baking powder, and salt for the crust. Cut in butter until crumbly.
3. Add ice water gradually until dough forms; chill for 30 minutes.
4. For filling, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt in another bowl.
5. Roll out larger dough portion to fit pie dish; fill with fruit mixture.
6. Roll out second dough portion for the top; crimp edges to seal.
7. Cut slits in the top crust; bake for 45-50 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 280
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg