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Strawberry Rhubarb Pie

This classic pie is a perfect combination of sweet and tart. The strawberries and rhubarb create a delicious and juicy filling, while the flaky crust adds the perfect finishing touch.

Tasty Team
96% would make again
Strawberry Rhubarb Pie


for 6 servings

  • 3 cups rhubarb (300 g), chopped
  • 3 cups strawberry (450 g), quartered
  • 1 cup sugar (200 g)
  • ¼ cup cornstarch (30 g)
  • ¼ teaspoon salt
  • 1 package pie dough
  • whipped cream, to garnish

Nutrition Info

  • Calories 502
  • Fat 24g
  • Carbs 66g
  • Fiber 4g
  • Sugar 29g
  • Protein 5g

Estimated values based on one serving size.


  1. In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
  2. Line a pie tin with the pie dough.
  3. Preheat the oven to 375°F (190°C).
  4. Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
  5. Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
  6. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
  7. Let cool slightly before serving.
  8. Enjoy!
  9. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Strawberry Rhubarb Pie