Perfect Pie Recipe for Summer: Strawberry Rhubarb Delight

Welcome to a dessert that will electrify your taste buds- Bubby’s Strawberry Rhubarb Pie Recipe! If you are in the mood for a dessert that is both tangy and sweet, then this recipe is the perfect solution. This classic American pie recipe blends the tantalizing flavors of fresh strawberries with tart rhubarb, creating a complex balance of flavors that will keep you coming back for more.

Bubby’s Strawberry Rhubarb Pie can be traced back to generations of homemade pies made with love and passion. This family tradition has been passed down to many households, including mine. Many have enjoyed it over holidays, parties or dinners, where friends and family gather around indulging in delicious food and drinks while bonding and sharing stories.

Pie enthusiasts know that there is nothing more satisfying than biting into a warm slice of homemade pie. The mouth-watering aroma and rich flaky crust surrounding juicy fruit filling can comfort even the most stressed soul. For those who have never tasted it before, Bubby’s Strawberry Rhubarb Pie is a great starting point because it tastes like heaven on your plate.

Whether you are an experienced baker or just starting out, this recipe is easy to follow and offers tips along the way to ensure perfect results every time.

So without further ado, let’s dive into the details of Bubby’s Strawberry Rhubarb Pie Recipe and get ready to indulge in pure bliss that melts in your mouth!

Why You’ll Love This Recipe

Bubby's Strawberry Rhubarb Pie
Bubby’s Strawberry Rhubarb Pie

Have you ever tasted a dessert that perfectly balances sweet and tart flavors, while also showcasing the natural freshness of seasonal produce? If so, you’ll know that such a dish is truly worthy of celebration. That’s why I’m excited to share Bubby’s Strawberry Rhubarb Pie recipe with you. This classic pastry has been handed down from generation to generation in my family, and it never fails to impress.

What makes this pie so special? First of all, let’s talk about the ingredients. It all starts with a buttery and flaky homemade crust (don’t worry, I’ll share the recipe!), which creates the perfect vessel for the filling. Speaking of which, we’re using three cups each of fresh strawberries and rhubarb, cut into thick slices. The strawberries lend sweetness and juiciness, while the rhubarb provides a tangy and slightly acidic bite. Together, they make for a match made in heaven.

But we’re not done yet – there are a few more things that set Bubby’s Strawberry Rhubarb Pie apart from other dessert recipes out there. First, we add a touch of orange zest to the filling, which brightens up the flavors and adds a subtle complexity. We also use both white sugar and brown sugar to sweeten the pie – the latter gives it a rich and almost caramel-like flavor that’s irresistible.

And let’s not forget about the lattice pie crust on top! Not only does it provide an impressive visual display that will make everyone ooh and ah over your baking skills, but it also allows for plenty of steam to escape during baking, ensuring that your pie won’t be runny or soggy.

Trust me when I say that once you’ve had a bite of Bubby’s Strawberry Rhubarb Pie, you’ll be hooked. This is comfort food at its finest – simple yet sophisticated, rustic yet elegant. It’s perfect for any occasion where you want to impress your guests (or even just yourself!). So what are you waiting for? Let’s get baking!

Ingredient List

 Sliced rhubarb and fresh strawberries ready to be transformed into a delicious pie
Sliced rhubarb and fresh strawberries ready to be transformed into a delicious pie

Get Ready for a Delicious Pie: Here’s the Ingredient List

No great pie can be made without great ingredients. Listed below are the ingredients needed to make a strawberry rhubarb pie that will leave your taste buds singing with satisfaction.

For the Pie Crust:

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6 to 8 tablespoons ice water

#### For the Filling:

  • 3 cups fresh strawberries, halved thickly sliced
  • 3 cups rhubarb, cut into 3/8 – 1/2 inch pieces
  • zest of an orange
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 1/4 cup flour

Note: You can use either store-bought or homemade pie crust for this recipe.

The Recipe How-To

 Bubby's Strawberry Rhubarb Pie fresh from the oven, bubbling with goodness
Bubby’s Strawberry Rhubarb Pie fresh from the oven, bubbling with goodness

After gathering all the ingredients for the strawberry rhubarb pie, it’s time to get down to business and put them all together. Follow these steps carefully to create a pie that will tantalize your taste buds.

Step 1: Preparing Your Crust

  • Double crust: To create the crust for the pie, use a double crust. Roll out one disk of chilled pie dough to fit a 9-inch pie dish. Place in refrigerator while working on the filling.
  • Lattice top: If you prefer a lattice top, roll out the second disk of chilled pie dough and cut into long strips to use for weaving.

Step 2: Creating Your Filling

  • Preheat oven: Preheat your oven to 425°F (218°C).
  • Cut fruit: Cut up strawberries and rhubarb as directed in the recipe.
  • Add flavorings: In a small bowl, combine sugar, flour, salt, orange zest and lemon juice. Toss this mixture with the fruit until fully coated.
  • Assemble filling: Then add thinly sliced unsalted butter over fruit mixture.

Step 3: Assembling Your Pie

  • Layer the crust: Put lattice or full piece crust into dish. Fill it with strawberry rhubarb mixture.
  • Dot with butter: Arrange remaining pastry over filling and make it into lattice pattern or just put top layer of crust on sealing edges by crimping well/ pressing fork around edge to make it pretty when done. Dot with unsalted butter.

Step 4: Baking Your Pie

  • Bake and cool: Bake at 425°F (218°C) for 15 minutes then reduce heat to 375˚F (190˚C) and bake for another 45-50 minutes until golden brown.
  • Check consistency: Check juices’ consistency. If too runny thicken before cooling

Now comes the hardest part: wait for the pie to cool just enough so you don’t burn your mouth before diving in!

Substitutions and Variations

 A close-up of the flaky, golden-brown crust of Bubby's famous pie
A close-up of the flaky, golden-brown crust of Bubby’s famous pie

One of the beautiful things about cooking is the freedom to experiment with ingredients and create your unique twist on classic recipes. Here are some substitutions and variations to try with Bubby’s Strawberry Rhubarb Pie recipe:

– Gluten-Free: Replace the all-purpose flour in the pie crust with a gluten-free flour blend. Additionally, use cornstarch or arrowroot powder as a thickener instead of flour in the filling.

– Vegan: Substitute unsalted butter for vegan butter or margarine, and use a flax egg in place of regular eggs. You could also opt for a vegan pie dough instead of making your own.

– All-Rhubarb Pie: If you prefer an all-rhubarb filling, omit the strawberries and increase the rhubarb to 6 cups.

– Mixed Berry Pie: Incorporate raspberries, blueberries, and/or blackberries in addition to strawberries for a delightful mixed berry pie.

– Streusel Topping: Instead of a double crust pie, opt for a streusel topping made of flour, sugar, and unsalted butter. Mix all ingredients together until crumbly and sprinkle over the top of the filling before baking.

Remember that while these substitutions and variations can add exciting options to your baking repertoire, they may affect the texture, taste, or consistency of the recipe. Be open to experimenting and enjoy creating your unique version of Bubby’s Strawberry Rhubarb Pie.

Serving and Pairing

 A piece of the warm, gooey pie served with a scoop of vanilla ice cream melting on top
A piece of the warm, gooey pie served with a scoop of vanilla ice cream melting on top

Serving a warm slice of Bubby’s Strawberry Rhubarb Pie is a comforting and satisfying experience that pairs well with vanilla ice cream or lightly whipped cream. The tartness of the rhubarb is perfectly balanced with the sweetness of the fresh strawberries, making it an ideal dessert for any occasion, whether it’s a family gathering or a formal evening dinner.

This pie is versatile enough to be paired with various beverages, including coffee, tea, or even a crisp and refreshing rose wine. Its sweet and tangy notes make it a delight to sip alongside your favorite drink.

For an added touch of elegance, consider using a lattice pie crust as it creates beautiful patterns that complement the vibrant colors of the strawberries and rhubarb. The crust adds an extra layer of texture that enhances the overall taste of this delectable pie.

As this dessert is often enjoyed during warmer months, don’t hesitate to serve it at your next outdoor picnic or barbecue. Your guests will surely appreciate indulging in this homemade treat made with fresh ingredients.

Pro tip: To make sure the pie keeps its form while slicing it, let it cool completely before serving. This will allow the filling to set and provide clean slices without disrupting the beautiful arrangement of rhubarb and strawberries.

Whether you’re hosting a dinner party or simply looking for a sweet treat, Bubby’s Strawberry Rhubarb Pie is certainly an excellent choice!

Make-Ahead, Storing and Reheating

 A side view of the pie,
A side view of the pie,

There’s nothing better than a fresh baked pie, but sometimes you need to make it ahead of time or store it for future enjoyment. Don’t worry, this recipe for Bubby’s Strawberry Rhubarb Pie is perfect for just that. Here are some tips to make sure your pie stays fresh and delicious:

Make-Ahead: You can easily make this pie up to two days in advance. After baking, let it cool completely at room temperature and then cover it with plastic wrap or foil. Transfer it to the refrigerator until you’re ready to serve.

Storing: If you have leftover pie or need to store it for longer, keep it covered in the fridge for up to 4 days. To prevent the crust from getting soggy, place a paper towel over the top of the pie before wrapping it in plastic wrap or foil.

Reheating: To reheat a slice of pie, place it on a microwave-safe plate and heat it in 30-second intervals until warm. Alternatively, you can reheat the entire pie in the oven at 350°F for 10-15 minutes. If reheating from frozen, let it thaw overnight in the refrigerator before reheating.

Making this pie ahead of time or storing it is easy with these simple steps. You’ll still be able to enjoy that fresh baked taste even after a few days. So go ahead and make an extra one – it’ll be worth it!

Tips for Perfect Results

Baking is all about precision, and a small change in the measurement of an ingredient can make a significant difference in the outcome. To ensure that your strawberry rhubarb pie turns out perfect, here are some expert tips for you to bear in mind.

Firstly, the choice of fruit is crucial. The sweetness level and texture of strawberries can vary significantly. Choose ripe, juicy berries that have a natural sweetness that will balance the tartness of the rhubarb. When it comes to rhubarb, use fresh stalks, which should be firm, crisp and free from blemishes. If they are too thin, your pie will be runny; if they are too thick, they may not cook evenly.

Another critical factor is the pie crust. Ensure your dough is chilled before rolling it out as warm pastry tends to stick and tear. Use unsalted butter and ice water when mixing your crust dough as this will help create a tender and flaky crust.

When incorporating the fruit into the sugar mixture, always mix them gently so that they don’t lose their shape or become mushy. Adding orange zest will add another layer of flavor to counterbalance any sweetness or tartness.

If you prefer a more decorative finish to your pie, try using a lattice pie crust instead of enclosing it fully, revealing the beautiful combination of strawberries and rhubarb inside.

Lastly, let your pie cool completely before cutting it as this will help it retain its shape better when served. You can serve it with whipped cream or vanilla ice cream for an added indulgence.

By following these tips, you will achieve a perfect strawberry rhubarb pie every time that will impress even the most discerning dessert lovers.


As you embark on your journey to make Bubby’s Strawberry Rhubarb Pie Recipe, you may encounter hurdles and challenges along the way. It’s essential to prepare beforehand and be well-equipped with the necessary information to avoid any mishaps. Therefore, in this section, we’ll provide you with answers to some frequently asked questions to put your mind at ease and guarantee a satisfying outcome.

Why is my strawberry rhubarb pie soupy?

When it comes to making a strawberry rhubarb pie, a crucial step is adding a thickener to the filling. Skipping this step could result in a pie that is too watery or runny. To prevent this mishap, it is common to use one of three types of thickeners: tapioca, flour, or cornstarch. It’s important to note that most recipes for this type of pie include one of these thickeners to ensure the perfect consistency.

How do you keep a rhubarb pie from being runny?

For a pie that’s worth the effort, I suggest using ingredients that have been chilled in advance. The dough should also be prepared beforehand, giving it ample time to chill. This will make it much easier to handle and roll out without causing any cracks or tears. After rolling out the dough and lining the pie pan with it, it’s best to chill it again before adding your filling.

Once your pie has been assembled, give it one final chill before baking. This step helps the butter in the crust to solidify, giving it a flakier texture when baked. To prevent a soggy crust, it’s essential to macerate and drain the fruit beforehand. This will draw out any excess moisture, making sure that the pie’s bottom crust stays crisp and flaky.

When adding the thickener to the fruit, be sure to do so after draining it. This helps to ensure that the fruit filling stays thick and doesn’t end up too watery. Finally, let your pie cool down to room temperature before cutting into it. This will allow the filling to set properly, so it won’t be runny or ooze out when sliced.

How do you keep a strawberry pie from being runny?

If you want to make your strawberry pie filling thicker and more luscious, then cooking it on the stove and adding a starch to it is the way to go. Starches like cornstarch provide the desired thickness to the filling and help it hold its shape well. However, if you don’t have cornstarch on hand, you can try using alternative options like tapioca starch or flour to achieve similar results. Regardless of the starch you use, don’t be afraid to cook the filling long enough to activate the thickening power.

Does Marie Callender make strawberry rhubarb pie?

Indulge in the classic combination of sweet strawberries and tart rhubarb with Marie Callender’s® Strawberry Rhubarb Streusel Pie, baked in a delicious flaky crust made entirely from scratch. This delightful dessert is the perfect way to treat yourself after a long day at work.

Bottom Line

In conclusion, Bubby’s Strawberry Rhubarb Pie Recipe is a pinnacle of excellence, providing the perfect marriage of sweet and tangy flavors in a nourishing dessert. The combination of fresh strawberries and rhubarb cut into thick slices and mixed with orange zest and lemon juice creates a burst of flavor that you won’t want to miss out on. With the addition of a flaky homemade pie crust and a generous sprinkle of streusel topping, this pie is truly one-of-a-kind.

This recipe is versatile and forgiving, allowing for substitutions or variations to suit different tastes or dietary needs. Whether you prefer a lattice top or double crust pie, Marie Callender Strawberry Rhubarb or Renee Strawberry Rhubarb, this recipe can be customized according to your preference.

Moreover, the instructions provided are detailed and easy to follow, ensuring that even novice bakers can master this recipe. This recipe produces excellent results every time, ensuring that your pie will come out perfect and not runny.

So why not make Bubby’s Strawberry Rhubarb Pie Recipe today? Whether it’s for a family gathering or simply an indulgent treat for yourself, this delicious dessert will surely win your heart over. Not only will you impress your family and friends with your baking skills, but you’ll enjoy the satisfaction of creating something truly special from scratch.

Don’t hesitate any longer. Gather all the ingredients listed above and start baking your very own Bubby’s Strawberry Rhubarb Pie today!

Bubby's Strawberry Rhubarb Pie

Bubby’s Strawberry Rhubarb Pie Recipe

Bubby is a common Yiddish term of affection. It is also the name of a popular local restaurant with outlets in Brooklyn and Manhattan. This is their rendition of one of my favorite desserts. Waiting for rhubarb season to try it.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Berries, Dessert, Freezer, Fruit, Low Protein, Oven, Spring, Strawberry, Summer, Sweet
Prep Time: 20 minutes
Cook Time: 40 minutes
Calories: 408.7kcal


  • 1 double crust pie crust
  • 3 cups fresh strawberries (halved or thickly sliced)
  • 3 cups rhubarb, cut into 3/8 to 1/2 inch pieces
  • 1 cup sugar
  • 4 1/2 tablespoons flour
  • 2 tablespoons unsalted butter, cold and cut into pieces
  • 1 1/2 teaspoons orange zest
  • 1/8 teaspoon salt
  • 1 tablespoon sugar, to dust top


  • Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
  • Clean and slice the rhubarb and strawberries and place in a large bowl.
  • Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
  • Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
  • Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
  • While the pie is chilling pre-heat oven to 475 degrees.
  • Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
  • Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
  • Allow pie to cool completely before serving.
  • Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.

Your Own Notes


Serving: 179g | Calories: 408.7kcal | Carbohydrates: 57.6g | Protein: 4.1g | Fat: 18.8g | Saturated Fat: 5.7g | Cholesterol: 7.6mg | Sodium: 283.4mg | Fiber: 2.8g | Sugar: 29.8g

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