Strawberry Rhubarb Pie

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  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
  • Calories icon
based on 1 ratings

Traditionally made with the last rhubarb and the first summer strawberries, Strawberry Rhubarb pie is beautifully bright, sweet, and tangy. Serve at room temperature with fresh whipped cream.

recipe updated May 19, 2020


  • Strawberries icon
    500g (about 2¾ cups)
  • Rhubarb icon
    600g (about 6 cups)
  • Light brown sugar icon
    Light brown sugar
    180g (about 1 cup)
  • Basic pie crust icon
    Basic pie crust
    x 2 (about 1400g)
  • Cornstarch icon
    45g (about 5¾ tbsp)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • Heavy cream icon
    Heavy cream
    10ml (2 tsp)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Rolling pin
  • kCook icon Small bowl
  • kCook icon Pie dish - 9"
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add strawberries, rhubarb and light brown sugar to a clean large mixing bowl
  3. Stir until combined
  4. Let rest - 30 min
  5. Roll out basic pie crust onto the filling
  6. Line a clean pie dish then set aside
  7. Strain filling
  8. Add light brown sugar and cornstarch to the filling
  9. Transfer filling to pie dish
  10. Place carefully
  11. Trim
  12. Add egg yolk and heavy cream to a clean small bowl
  13. Whisk until combined
  14. Brush pie with eggs
  15. Bake - 10 min, 200°C
  16. Reduce - 175°C
  17. Bake - 25 min
  18. Let cool completely
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