Rich Rhubarb 'N' Berry Pie

A classic strawberry rhubarb pie recipe for your in-season rhubarb!

Rich Rhubarb 'N' Berry Pie

Prep Time

30 minutes

Cook Time

1 minute


8 people

A classic strawberry rhubarb pie recipe for your in-season rhubarb!

This recipe is part of a story called Rhubarb Rendevous, which highlights the benefits of growing your own rhubarb, how to cook with rhubarb and a few delicious recipes that you can try at home.


  • 3 eggs, beaten
  • 1 1/4 cups cane sugar
  • 1/4 cup all-purpose, unbleached, flour
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups strawberries, fresh, sliced
  • 2 1/2 cups rhubarb, red, 1-inch slices
  • 1 tablespoon butter
  • 1 (9-inch) pastry crust, plus a lattice top


  • 1 Preheat oven to 400 degrees. In a small bowl, combine eggs, sugar, flour, salt and nutmeg. Mix well then set aside. In another bowl, combine rhubarb and strawberries then set aside.
  • 2 Line a nine-inch pie plate with pastry then fill it with fruit mixture. Pour egg mixture over fruit then dot with butter.
  • 3 Top with lattice crust, crimping edge high then place in preheated oven (on a baking sheet to catch drips) and bake for about 40 minutes or until the center of the pie begins to bubble.
  • 4 Cover edge of pie with foil if it begins to get too brown. Cool then serve warm, room temperature or chilled.


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