Description
Enjoy the perfect blend of sweet strawberries and tangy rhubarb in this classic pie, wrapped in a flaky crust — a summer essential that delights every palate.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, sliced
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cubed
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, and cinnamon; mix well.
- Roll out the pie crust and fit it into a 9-inch pie dish. Fill with fruit mixture and dot with butter.
- Roll out a second crust to cover or create a lattice design on top.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until golden brown and bubbly.
- Cool at room temperature before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 245
- Sugar: 33g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg