Sweet Spring Strawberry Rhubarb Pie

  • Author: adapted by Midwest and Grassfed
  • Yield: 6 servings 1x



3 cups rhubarb, sliced 1/4-inch thick
1 1/2 cups white sugar
1 1/2 cup strawberries, quartered
3 brown eggs
3 tablespoons white flour
1/4 teaspoon freshly grated nutmeg
3 tablespoons whole milk
1 tablespoon cold butter, diced
2 tablespoons strawberry jam
1/2 teaspoon water

1 unbaked pie crust (9″)


First, prepare pie crust here from Midwest and Grassfed’s mom! We like to do this the day before to make things easier.

Preheat oven to 350 degrees F.

Wash rhubarb stalks and cut into 1/4 inch slices, measuring 3 cups. When buying rhubarb, it’s hard to know how many stalks to make 3 cups. I ended up buying 6 stalks that were about 15 inches in length, and I used 5, and a third of one.

Wash and quarter strawberries and add to rhubarb in a large bowl and toss. Then add the fruit to the unbaked pie crust.

In your now empty bowl (we don’t like to do a lot of dishes here) whisk together your eggs, milk, nutmeg, and flour to create a custard base. Slowly pour this filling over the strawberries and rhubarb.

Dot your pieces of butter on top.

Before placing in the oven, put pie plate onto a foil-lined baking sheet. This pie could ooze a bit.

Bake in the oven for an hour total, at thirty minutes I would rotate the pie and use a crust cover or tin foil strips to cover the crust to avoid over-browning.

Remove pie from oven and let rest.

To make the glaze warm up two tablespoons of your favorite strawberry jam with a half teaspoon water for 10 seconds in the microwave. Brush the glaze onto the top of the pie. Let cool thoroughly before refrigerating for at least two hours before serving.

You can go the extra mile and whip up some cream to top it off or leave be. We like it just fine without.