This classic Strawberry Rhubarb Pie is the perfect summer dessert for any picnic or gathering.
The combination of sweet strawberries and tart rhubarb just can't be beat!
My Dad's favorite dessert has been Strawberry Rhubarb Pie for as long as I can remember. My grandma grew rhubarb in her backyard and honestly I never liked it as a kid. It looked different and when she had me taste it a few times, I thought it was very sour. As with many foods that I disliked as a child, little did I know that one day I would end up falling in love with rhubarb!
Since Father's Day is right around the corner, I decided to surprise my dad with a homemade strawberry rhubarb pie. I actually had to look up how to buy and clean rhubarb since I'd never worked with it before! Surprisingly enough it was quite easy, and my pie turned out perfectly.
I made this pie prior to Father's Day because I wanted to be sure I got it just right for the big day. I had my parents over for dinner and surprised my dad with the pie after we finished eating. He was so excited and happy, and you bet I asked him a dozen times if it was good and if I made it the right way. He assured me that it was delicious and he loved it. He took the leftovers home and my mom said he couldn't stop raving about how good it was. That couldn't have made me happier.
If you've ever been weary of rhubarb like I was, I assure you it is absolutely delicious in this pie. Combined with the strawberries and sugar, it really cuts out the tartness. There's just a bit of tang, but it's the perfect balance.
My #SundaySupper friends and I are all sharing our Dad's Favorite Recipes this week, so be sure to scroll down to the bottom of this post and see what everyone else has made! I've got a list started on what I'm making next.
Strawberry Rhubarb Pie
Author: Sarah Bates | The Chef Next Door
Print this recipe
2 pie crusts, either premade or homemade
2 cups sliced rhubarb
2 cups chopped strawberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 egg, lightly beaten with 1 teaspoon of water
Vanilla sugar or sanding sugar, for garnish
Preheat the oven to 375 degrees. In a large bowl, gently mix the rhubarb, strawberries, sugar, cornstarch, vanilla, and salt together until well combined.
On a lightly floured work surface, roll out one of the pie crusts to about a 12-inch circle. Carefully place the dough in a pie dish and press it down gently until smooth. Spoon the filling into the crust.
Roll out the second crust the same way as the first, and carefully lay the crust over the filling. Press the edges of the top and bottom crusts together so that they are sealed and crimp the edges. Cut four slits in the top to form vents.
Lightly brush the top of the pie crust with the egg mixture, and sprinkle the top with vanilla sugar. Bake the pie for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Check the pie after 20 minutes or so and if the crust is browning too quickly, cover it loosely with foil.
Allow the pie to cool completely before serving. Cover any leftovers tightly and store in the refrigerator.
Appetizers & Snacks:
- Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
- Easy Homemade Pretzel Recipe by April Golightly
- Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- Dad’s Favorite Blueberry Pancakes by Family Around The Table
- Steak & Egg Breakfast Skillet by Caroline's Cooking
Condiments & Sauces:
- Apple Crisp by Ninja Baker
- Banana Berry Bread by Desserts Required
- Blackberry Chocolate Chunk Ice Cream by Simple and Savory
- Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
- Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
- Cherry Garcia Bars by Pies and Plots
- Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
- Pineapple Upside Down Cake by Grumpy's Honeybunch
- Coconut Cream Pie by Hezzi-D’s Books and Cooks
- Tempura Strawberries by Baking Sense
- German Chocolate Brownie Pie by That Skinny Chick Can Bake
- Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
- Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
- Peach Crumble Bars by The Finer Cookie
- Personal Banana Cream Pie by Food Lust People Love
- Strawberry Rhubarb Pie by The Chef Next Door
- Maizena Tamal by Basic N Delicious
- Mom's Carrot Cake by Jennifer Cooks
- Bacon Patty Melts by Cookin’ Mimi
- BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
- Beef Shepherd’s Pie Casserole by Cooking Chat
- Buffalo Chicken Tacos by Palatable Pastime
- Carolina-Style BBQ Burger by The Redhead Baker
- Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
- Fried Chicken by Tramplingrose
- Grilled Chicken and Beef Stir Fry by The Freshman Cook
- Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
- Italian Sausage and Peppers by Monica's Table
- Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
- Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
- Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
- Skillet Spaghetti and Meatballs by From Gate to Plate
- Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
- Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
- Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
- Walnut Cauliflower Zucchini Boats by Beauty and the Beets
- Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
- The Ultimate BLT Pasta Salad by Cooking with Carlee
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
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