The Sweet-Tart Strawberry Rhubarb Pie is the ultimate dessert for spring, bursting with vibrant flavors and a delightful crunch. Imagine biting into a slice where the tangy rhubarb dances harmoniously with the sweet strawberries, all encased in a buttery, flaky crust. The aroma wafts through your kitchen, luring everyone within a three-block radius to your doorstep.
This pie isn’t just a treat; it’s an experience! I can still hear my grandmother’s laughter as she handed me a fork and said, “You’ll want seconds.” Perfect for family gatherings or simply indulging on a sunny afternoon, this Sweet-Tart Strawberry Rhubarb Pie promises an unforgettable flavor explosion that will make you the star of any dessert table.
Why You'll Love This Recipe
- This Sweet-Tart Strawberry Rhubarb Pie is easy to prepare, making it perfect for novice bakers
- The flavor combination of strawberries and rhubarb creates a unique taste experience that excites the palate
- Its stunning presentation will make it the centerpiece of any gathering
- Versatile enough for picnics or cozy family dinners, it pairs beautifully with vanilla ice cream
This pie always gets rave reviews from friends who can’t seem to resist a second slice after dinner.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for ripe strawberries that are bright red and fragrant for optimal sweetness.
- Rhubarb Stalks: Select firm stalks; avoid wilted ones for the best tart flavor.
- Sugar: Granulated sugar balances the tartness of rhubarb and enhances strawberry sweetness.
- All-Purpose Flour: Use this for both the filling and crust; it creates a sturdy yet tender texture.
- Baking Powder: A small amount helps create a light and flaky crust.
- Butter: Choose unsalted butter; its richness adds depth to your crust.
- Lemon Juice: Freshly squeezed lemon juice brightens flavors while adding zest to the filling.
- Salt: A pinch enhances overall flavor, balancing sweetness with savory notes.
- Ice Water: Essential for bringing dough together without melting the butter prematurely.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create Your Crust: Begin by combining flour, baking powder, and salt in a large bowl. Cut in cold butter until it resembles coarse crumbs. Gradually add ice water until dough forms; do not overwork.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step ensures your crust is flaky once baked.
Prepare Your Filling: In another bowl, mix sliced strawberries and rhubarb with sugar and lemon juice. Allow this mixture to sit so flavors meld together beautifully.
Roll Out Your Dough: On a floured surface, roll out half of your chilled dough into a circle about 12 inches wide. Transfer it carefully into your pie pan.
Add Filling & Top Crust: Pour your fruit mixture into the prepared crust. Roll out remaining dough for the top crust or create lattice strips if feeling fancy. Seal edges well!
Bake to Perfection: Preheat oven to 425°F (220°C). Bake pie for 15 minutes then reduce temperature to 350°F (175°C) and bake another 40-45 minutes until bubbling and golden brown.
Once out of the oven, let it cool slightly before serving. Enjoy warm or cold with a scoop of vanilla ice cream!
This Sweet-Tart Strawberry Rhubarb Pie captures all that spring has to offer—vibrant colors, refreshing tastes, and sweet memories waiting to unfold as you share slices with loved ones around your table. What are you waiting for? Get baking!
You Must Know
- This delightful Sweet-Tart Strawberry Rhubarb Pie is a seasonal favorite that celebrates the flavors of spring
- Its vibrant colors and unique tartness will have your family begging for seconds
- Perfectly flaky crust meets juicy filling, creating a dessert that’s both nostalgic and refreshing
Perfecting the Cooking Process
Start by preparing the pie crust and chilling it while you make the filling. Bake the pie at 425°F for 15 minutes, then reduce to 350°F for about 40-45 minutes for perfect results.
Add Your Touch
Feel free to experiment with spices like cinnamon or nutmeg in the filling. You can also substitute half of the strawberries with blueberries for an extra flavor twist.
Storing & Reheating
Store leftover pie in the fridge for up to three days. Reheat individual slices in a microwave for about 30 seconds or warm the whole pie in a preheated oven at 350°F for 15 minutes.
Chef's Helpful Tips
- For optimal texture, ensure your butter is cold when making the crust
- Watch out for overcooking; a slightly underbaked filling enhances flavor
- Fresh rhubarb contributes tanginess; frozen may need extra sugar
Sharing this Sweet-Tart Strawberry Rhubarb Pie recipe brings back memories of my Grandma’s kitchen, where laughter and delicious aromas filled the air during summer gatherings.
FAQ
Can I use frozen rhubarb for Sweet-Tart Strawberry Rhubarb Pie?
Yes, but drain excess moisture and adjust sugar accordingly to maintain balance.
What’s the best way to prevent a soggy crust?
Blind bake your crust before adding the filling to keep it crisp and flaky.
How long does it take to cool before serving?
Let the pie cool for at least two hours to set properly before slicing.
Sweet-Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 8
Description
Experience the vibrant flavors of spring with this delightful Sweet-Tart Strawberry Rhubarb Pie. Bursting with juicy strawberries and tangy rhubarb, all nestled in a buttery, flaky crust, this pie evokes nostalgia and joy with every bite. Perfect for family gatherings or casual afternoons, it’s a showstopper that will leave everyone asking for seconds.
Ingredients
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 tbsp lemon juice
- Pinch of salt
- Ice water (as needed)
Instructions
- Prepare the crust by mixing flour, baking powder, and salt in a large bowl. Cut in cold butter until crumbly. Add ice water gradually until dough forms; do not overwork.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- For the filling, combine strawberries, rhubarb, sugar, and lemon juice in a bowl. Let sit to meld flavors.
- Roll out half of the chilled dough into a circle about 12 inches wide and place it in a pie pan.
- Pour the fruit mixture into the crust. Roll out the remaining dough for the top crust or create lattice strips.
- Preheat oven to 425°F (220°C) and bake for 15 minutes. Reduce temperature to 350°F (175°C) and bake for another 40-45 minutes until golden brown.
- Allow cooling before serving warm or cold.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
