Strawberry Rhubarb Cream Pie: A Delicious & Easy Recipe
If you’ve ever craved a slice of summer on a plate, look no further than this Strawberry Rhubarb Cream Pie. Imagine the sweet-and-tart symphony of ripe strawberries mingling with the tangy notes of fresh rhubarb, all nestled in a flaky, buttery crust that crumbles blissfully with each bite. Topped with a luscious, velvety whipped cream, this pie isn’t just a treat; it’s a memory in the making.
What truly sets this recipe apart is its uncomplicated preparation, making it a perfect choice for those swift evenings when you want a taste of nostalgia without the fuss. Ideal for family gatherings, this dessert promises smiles all around, particularly for any young ones whose sweet tooth calls out for something special.
What’s Your Ultimate Summer Dessert?
Are you the kind of person who dreams of sunkissed day picnics with dessert spread under the shade of a big oak? Or perhaps you’re just looking to whip up something easy yet impressively indulgent? What if I told you that you could blend those summertime vibes with a simple, homey dessert that everyone will adore? Strawberry Rhubarb Cream Pie is calling your name this summer!
Why You’ll Love This Recipe
Preparing this pie is not only straightforward, but it also carries a delightful combination of nostalgic flavors that resonate with many.
Easy Prep: This recipe requires minimal effort, ensuring you won’t spend all day in the kitchen.
Crowd-Pleaser: Both adults and children will be clamoring for seconds, making it a fantastic option for gatherings.
Fresh & Vibrant: Using fresh seasonal fruits means this pie feels light and refreshing, perfect for warm weather.
Flexible Filling Options: Adapt the filling by adding your favorite fruits or spices for a personal touch.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5-7 tablespoons ice water
- 4 cups fresh rhubarb, cut into ½-inch pieces
- 4 cups fresh strawberries, hulled and quartered
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling
Picture the ingredients as you gather them: flour like freshly fallen snow, vibrant strawberries, and the bright green rhubarb, all waiting to become part of something beautiful. This is more than just a list; it’s the beginning of a delicious journey.
Timing
This Strawberry Rhubarb Cream Pie can be as fast or as indulgent as you want it to be. The preparation is quite quick, providing a delightful opportunity to create something special without taking up your entire day.
In roughly 30 minutes of prep time and about an hour baking, your delectable dessert will come to life. If you’re aiming for a luxurious finish, you’ll want to allow for some chilling time so that the flavors meld perfectly.
Step-by-Step
In a large bowl, whisk together the flour and salt.
Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening.
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
Turn the dough out onto a lightly floured surface and form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
Trim any excess dough from the edges of the pie plate. Crimp the edges using your fingers or a fork to create a decorative border.
Optional: Brush the crimped edges with a beaten egg and sprinkle with turbinado sugar.
Place the prepared pie crust in the refrigerator to chill for at least 30 minutes.
In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Gently toss to coat the fruit in sweetness.
Let the mixture sit for about 15 minutes, allowing the fruit to release juices.
Preheat your oven to 400°F (200°C).
Remove the chilled pie crust from the refrigerator.
Pour the strawberry rhubarb filling into the crust, spreading it evenly.
To prevent the crust from burning, use a pie shield or aluminum foil to cover the edges.
Bake the pie for 20 minutes at 400°F.
Reduce oven temperature to 375°F (190°C) and bake for another 30-40 minutes until the crust is golden and filling is bubbly. If the crust browns too quickly, cover loosely with foil.
Bake until the filling is thick—not runny—to check for doneness.
Cool the pie completely on a wire rack before slicing.
While cooling, make whipped cream by combining heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form.
Spread whipped cream over the cooled pie or serve with dollops individually.
Slice and serve immediately for the best texture.
Nutritional Information
Each slice of this Strawberry Rhubarb Cream Pie is a decadent embrace of flavors, averaging around 300-350 calories. Though it’s a sweet indulgence, the fresh fruit adds a touch of healthiness to keep your dessert guilt-free.
Healthier Alternatives
Looking to lighten up this indulgent treat?
Low-Sugar Options: Use a sugar substitute that measures like sugar.
Dairy-Free Alternatives: Substitute heavy cream with coconut cream or a dairy-free whipped topping for a vegan option.
Both alternatives maintain that crave-worthy taste without the extra calories.
Serving Suggestions
Serve this Strawberry Rhubarb Cream Pie with a generous scoop of vanilla ice cream for an irresistible pairing. It also shines at family gatherings, picnics, or as a festive dessert at holidays.
Common Mistakes
Watch out for these common pitfalls:
Overbaking: Keeping the pie in the oven too long can lead to a tough crust.
Texture Issues: Ensure the butter is adequately chilled for a flaky crust.
Spillage: During baking, the fruit filling can bubble over; a baking sheet underneath can catch any drips.
Avoid these blunders, and your pie will be a hit!
Storing Tips
If you have any leftovers (though they might be hard to resist), store the pie in the refrigerator for up to three days.
For longer storage, consider freezing portions. When reheating, bake at 350°F until warmed through, but remember, the crust may soften slightly during storage.
Tempting Conclusion
Why wait? This Strawberry Rhubarb Cream Pie is an ode to summer’s bounty, light and refreshing with a creamy finish that will have everyone begging for the recipe. It’s time to dust off your apron and treat yourself and your loved ones to a slice of this delightful indulgence today!
FAQs
Can I use frozen fruit instead of fresh?
Yes! Just remember to adjust the sugar and cornstarch accordingly, as frozen fruit tends to release more moisture.How do I know when my pie is done?
The filling should be thick and bubbling, and the crust should be golden brown.Can I make the crust ahead of time?
Absolutely! The pie crust can be made and stored in the refrigerator or freezer until you’re ready to use it.What can I do with leftover filling?
Use it to make parfaits or as a topping for yogurt or pancakes.Can I double this recipe?
Yes, simply track your ingredient amounts and ensure you have enough baking space for two pies!
Indulge yourself with the sweetness of life and bake this pie today!
Strawberry Rhubarb Cream Pie
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy-to-prepare summer dessert featuring a perfect balance of sweet strawberries and tangy rhubarb, topped with whipped cream.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5–7 tablespoons ice water
- 4 cups fresh rhubarb, cut into ½-inch pieces
- 4 cups fresh strawberries, hulled and quartered
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Cut them into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing gently after each addition until the dough just comes together.
- Turn the dough out onto a lightly floured surface, form it into a disc, and refrigerate for at least 30 minutes.
- After chilling, roll out the dough into a 12-inch circle and transfer it to a 9-inch pie plate.
- Trim and crimp the edges of the pie crust.
- Optional: Brush edges with a beaten egg and sprinkle with turbinado sugar.
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let sit for 15 minutes.
- Preheat oven to 400°F (200°C) and pour the filling into the crust.
- Bake for 20 minutes at 400°F, then reduce oven to 375°F (190°C) and bake for an additional 30-40 minutes.
- Cool the pie on a wire rack before slicing.
- For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cooled pie.
- Slice and serve immediately.
Notes
This pie is best served chilled after cooling completely. Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Strawberry Rhubarb Cream Pie
Ingredients
Method
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Cut them into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing gently after each addition until the dough just comes together.
- Turn the dough out onto a lightly floured surface, form it into a disc, and refrigerate for at least 30 minutes.
- After chilling, roll out the dough into a 12-inch circle and transfer it to a 9-inch pie plate.
- Trim and crimp the edges of the pie crust.
- Optional: Brush edges with a beaten egg and sprinkle with turbinado sugar.
- Place the prepared pie crust in the refrigerator to chill for at least 30 minutes.
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let sit for 15 minutes.
- Preheat oven to 400°F (200°C) and pour the filling into the crust.
- Bake for 20 minutes at 400°F, then reduce the oven to 375°F (190°C) and bake for an additional 30 to 40 minutes.
- Cool the pie on a wire rack before slicing.
- For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cooled pie.
- Slice and serve immediately.
