If you’re craving a luscious slice of summer, Strawberry Rhubarb Cream Pie is your ticket to sheer dessert bliss. This magical pie pairs the sweet juiciness of strawberries with the signature tartness of fresh rhubarb, all settled in a silky, custard-like cream filling atop a flaky crust. The result? A pie that’s as beautiful as it is delicious, blending classic comfort with a show-stopping twist. Strawberry Rhubarb Cream Pie delivers tangy, creamy, and buttery sensations in every bite, making it the ultimate centerpiece for your spring or summer table.
Ingredients You’ll Need
This Strawberry Rhubarb Cream Pie relies on just a handful of classic ingredients, each playing a starring role. From the ruby-hued fruit to the smooth, dreamy filling, every item brings the flavors and textures that make this pie unforgettable.
- Unbaked pie crust (9-inch): A good, sturdy crust is essential for holding all that creamy, fruit-filled goodness together – homemade or store-bought both work beautifully.
- Fresh strawberries (2 cups, hulled and sliced): Juicy, sweet strawberries bring vibrant color and a burst of summer flavor—you want ripe, fragrant berries for maximum taste.
- Fresh rhubarb (2 cups, chopped): The tart tang of rhubarb balances the sweetness and ensures the pie isn’t cloying; choose bright red stalks for the best presentation.
- Granulated sugar (1 cup): Sweetens the filling and helps extract juices from the fruit, creating that iconic syrupy swirl.
- Cornstarch (2 tablespoons): Thickens the fruit mixture so your pie sets beautifully and isn’t runny.
- Salt (1/4 teaspoon): Just a pinch to heighten all the individual flavors and round out the sweetness.
- Heavy cream (1 cup): Lends luxurious richness and gives the custard its luscious, velvety texture.
- Large eggs (2): Bind the cream filling together, creating the pie’s signature silky custard.
- Vanilla extract (1 teaspoon): Adds that lovely aroma and warmth, tying everything together.
- All-purpose flour (2 tablespoons): Gives extra body to the cream custard, ensuring it sets perfectly when baked.
How to Make Strawberry Rhubarb Cream Pie
Step 1: Prepare the Pie Crust
Start by placing your unbaked pie crust into a 9-inch pie dish. Take a moment to crimp the edges however you like – whether it’s classic pinched edges or something fancier, this sets the stage for your beautiful filling! Pop the prepared crust into the fridge while you prep the filling, so it stays nice and firm.
Step 2: Get the Fruit Ready
In a large bowl, combine your hulled and sliced strawberries with the chopped rhubarb. This red-and-pink duo already looks like a summertime celebration! Set them aside while you gather the dry ingredients for the next step.
Step 3: Mix Sugar, Cornstarch, and Salt
In a small bowl, whisk together the granulated sugar, cornstarch, and salt. Sprinkle this mixture over your waiting fruit, then gently toss so every slice and chunk gets coated. This will help draw out the juices and thicken the filling as it bakes.
Step 4: Whisk Up the Cream Custard
In another bowl, whisk together the heavy cream, eggs, vanilla extract, and all-purpose flour until smooth and creamy. This simple step turns everyday ingredients into pure silk, creating that iconic custard layer that defines Strawberry Rhubarb Cream Pie.
Step 5: Assemble the Pie
Pour the fruit mixture into your prepared pie crust, spreading it out evenly so each slice will feature a gorgeous mix of strawberries and rhubarb. Next, gently pour the cream mixture over the fruit, making sure it distributes evenly and seeps through all the nooks and crannies. Place the pie on a baking sheet—trust me, this step saves your oven from any little drips!
Step 6: Bake to Perfection
Slide the pie into a preheated 400°F (200°C) oven. Bake for 45 to 50 minutes, or until the custard is set and the crust turns golden brown. Check halfway through: if the edges are getting too dark, shield them with a little foil. Once baked, let the pie cool completely, then transfer it to the fridge for at least two hours. Chilling helps the custard thicken and makes slicing easier.
How to Serve Strawberry Rhubarb Cream Pie
Garnishes
For a truly irresistible finish, top your Strawberry Rhubarb Cream Pie with a cloud of freshly whipped cream or—if you want to get fancy—a scattering of wafer-thin strawberry slices right before serving. A tiny sprinkle of coarse sugar or a sprig of mint adds a charming touch and a pop of color.
Side Dishes
Pair each slice with simple, light sides so your showstopper pie remains the star. Think a crisp green salad at a picnic, a cup of fresh berries, or perhaps a scoop of vanilla ice cream for those who love a little extra indulgence.
Creative Ways to Present
If you’re entertaining, try cutting the Strawberry Rhubarb Cream Pie into small squares for a sweet bite-sized treat, or serve individual slices in mason jars with extra berries and whipped cream layered in. Don’t hesitate to let your creative spirit shine—this pie looks great no matter how you dish it up!
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, Strawberry Rhubarb Cream Pie keeps beautifully in the fridge for up to three days. Simply cover the pie with plastic wrap or transfer leftover slices to an airtight container to hold in all that lovely moisture and freshness.
Freezing
If you’re planning ahead or have a surplus, you can freeze the pie after it’s fully baked and cooled. I recommend wrapping individual slices in plastic and then foil, placing them gently in a freezer-safe container. Thaw overnight in the fridge before serving for best results.
Reheating
Although Strawberry Rhubarb Cream Pie is delicious cold or at room temperature, if you prefer it a bit warm, simply place a slice on a microwave-safe plate and heat in 10-second bursts until barely warmed through. Be careful not to overheat, as the custard can become watery if overheated.
FAQs
Can I use frozen strawberries or rhubarb?
Yes! You can absolutely use frozen fruit if fresh isn’t available. Just thaw and drain any excess liquid before adding to your filling, as too much moisture can affect the consistency of the pie.
How do I know when the pie is fully baked?
The custard should look set and only have a slight jiggle in the center—it will continue to firm up as it cools. The crust should be golden, and you might see a few tiny bubbles at the edges where the filling meets the pastry.
Can I make Strawberry Rhubarb Cream Pie ahead of time?
Absolutely! This pie is perfect for making a day in advance. Chilling overnight allows the flavors to meld and the custard to set perfectly, so it slices cleanly and tastes fantastic.
What’s the best way to cut clean slices?
For picture-perfect slices, make sure the pie is thoroughly chilled, then use a sharp knife dipped in hot water and wiped dry between each slice. This will give you the neatest edges and keep your layers looking lovely.
Is there a way to make it gluten free?
Sure! Substitute your favorite gluten-free pie crust and swap the all-purpose flour for a gluten-free blend or a tablespoon of cornstarch. The rest of the ingredients are naturally gluten free.
Final Thoughts
Whether you’re a lifelong pie lover or just discovering the joy of baking with fresh fruit, Strawberry Rhubarb Cream Pie is a recipe you simply have to try. It’s a celebration of seasons, colors, and flavors all in one irresistibly creamy, dreamy slice. Gather your ingredients, invite a friend or two, and get ready to fall in love with every bite of this timeless favorite!
Print
Strawberry Rhubarb Cream Pie Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of sweet strawberries, tart rhubarb, and creamy custard with this delightful Strawberry Rhubarb Cream Pie. This classic summer dessert is sure to impress your family and friends with its beautiful flavors and textures.
Ingredients
Pie Crust:
- 1 9-inch unbaked pie crust
Fruit Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Cream Mixture:
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie dish.
- Prepare Fruit Filling: In a large bowl, combine the strawberries and rhubarb. In a separate bowl, mix sugar, cornstarch, and salt. Sprinkle over the fruit and toss to coat.
- Make Cream Mixture: In another bowl, whisk together heavy cream, eggs, vanilla extract, and flour until smooth.
- Assemble and Bake: Pour the fruit mixture into the pie crust. Pour the cream mixture over the fruit. Bake for 45-50 minutes until the custard sets and crust browns.
- Cool and Chill: Let the pie cool, then chill in the refrigerator for at least 2 hours before serving.
Notes
- For extra sweetness, sprinkle coarse sugar on top before baking.
- This pie is delicious served cold or at room temperature with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
