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96% would make again

Strawberry Rhubarb Pie

Tasty Team


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

Powered by
    Calories 302
    Fat 8g
    Carbs 55g
    Fiber 3g
    Sugar 28g
    Protein 2g

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!

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