Vegetarian Recipes
Strawberry Rhubarb Pie
This is my boyfriend’s favorite pie, and there’s a good reason why. If you’ve never had Strawberry Rhubarb Pie before, consider this your official invitation. Rhubarb is nothing like I’ve ever had before. It’s tart, crunchy, and will take you by surprise. To balance this out, I’ve paired it with sweet strawberries, a touch of sugar, warm cinnamon, and a splash of lemon. Then, I wrap it all in a golden, flaky crust. It’s truly magical, perfectly balanced, and completely irresistible. Just don’t wait too long! Rhubarb season is short, and this pie is too good to miss!
Easy Recipe for Strawberry Rhubarb Pie
I’m not one to spend a fortune on dessert, and thankfully, you don’t have to. Frozen strawberries keep this easy strawberry rhubarb pie affordable, and the rhubarb? Totally worth grabbing when it’s in season. The sweet, juicy strawberries help to offset the tart flavor of the rhubarb while keeping the filling bright and balanced. I also add just enough cornstarch to help the filling thicken (while avoiding a soupy mess that spills all over the plate). I LOVE serving slices of this pie with a scoop of vanilla ice cream, and it’s absolutely perfect for sharing with friends and family.
Budget-Saving Tips
- Rhubarb season is super short, so make sure to grab it when you see it! I like to grab a few, then remove any leaves, wash, cut, and freeze my rhubarb while it’s in season for baking later in the year. Fresh rhubarb can last about 6-12 months in the freezer.
- You can use fresh strawberries in this recipe, but you’ll likely save money using frozen ones like I did!
Strawberry Rhubarb Pie
Step-by-step photos can be seen below the recipe card.
Equipment
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9” Pie Dish
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Sheet Pan
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Large Bowl
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Rolling Pin
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Aluminum foil
Ingredients
- 1 lb. fresh rhubarb leaves removed, trimmed, washed, cut into ½-inch pieces (453g) $6.99*
- 1 lb. frozen strawberries 453g, $2.72
- 1 cup granulated sugar $0.38
- ½ tsp ground cinnamon $0.03
- ¼ cup corn starch $0.14
- ½ lemon juice and zest, $0.29
- 1 tsp vanilla extract $0.14
- ¼ tsp salt $0.01
- 2 pie crusts 9-inch pre-made crusts, room temperature***, $2.77
- 2 Tbsp butter small dice, $0.30
- 1 Tbsp milk $0.01**
Instructions
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Preheat the oven to 400°F. Gather and prepare all ingredients.
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In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
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Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
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Pour the filling onto the pie crust and evenly top with butter pieces.
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Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
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Cut slits in the top pie crust to vent during the baking process. Brush with milk.
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With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
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Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.
See how we calculate recipe costs here.
Notes
**Brushing milk on top helps the crust get golden brown and crunchy. You can also use melted butter, a beaten egg, or an egg yolk.
***You can use store bought pie crusts or use our easy homemade pie crust recipe
Nutrition
how to make Strawberry Rhubarb Pie step-by-step photos
Gather all of your ingredients and preheat your oven to 400°F.
Make the filling: Add 1 lb. of fresh rhubarb (cut into ½-inch pieces), 1 lb. frozen strawberries, 1 cup granulated sugar, ½ tsp cinnamon, ¼ cup corn starch, lemon juice and zest (from ½ a lemon), 1 tsp vanilla, and ¼ tsp salt to a large mixing bowl. Gently fold the ingredients together until well combined. Set aside while you prep the pie crust.
Prep the pie crusts: Roll out one of your 9” pie crusts until it’s slightly larger than your 9” pie pan.
Place the rolled-out pie crust on the bottom of the pie pan and gently press the bottom and sides down. Don’t pull or stretch the dough, as this can cause it to tear. You want the excess pie crust to be hanging over the sides of the pie dish.
Assemble the pie: Add the filling to the pie crust and evenly add the butter pieces (2 Tbsp total) on top.
Now roll out the second pie crust and place it on top of the filled pie dish. Pinch the edges with the bottom crust to seal it tight.
If you want, you can crimp the pie crust edges to make it look more decorative.
Use a knife to cut slits into the top crust. This creates a vent to allow steam to escape during the baking process. Be careful not to slice all the way through to the bottom crust!
Now, brush the pie crust with 1 Tbsp milk.
Add the foil: Wrap a 3-inch strip of tin foil around the edges of the pie to prevent burning.
Bake the pie: Place the pie onto an oven-safe tray and place it into your preheated oven. Bake it for 30-45 minutes, and then remove the foil. Bake for a further 25-30 minutes until the crust is golden. Keep an eye on your strawberry rhubarb pie, as each oven is different, so your pie may need more or less time.
Let it cool: Once finished, remove the pie from your oven and let it cool before slicing. Enjoy!
Recipe Success Tips!
- Choose the best rhubarb. Look for stalks that are firm, crisp, and brightly colored (usually a deep red or pink, though some green is perfectly normal too). Avoid limp or bruised stalks. If you want to make this homemade strawberry rhubarb pie and can’t get fresh rhubarb, you might find frozen rhubarb at your store.
- Prep the rhubarb correctly. Remove all leaves (rhubarb leaves are poisonous!), wash them well, trim the top and bottom off, and cut them into ½-inch pieces. This makes sure the rhubarb is ready to use and will cook evenly in the oven.
- Let the pie crust come to room temperature. You can use refrigerated or frozen 9” pie crusts, but you should let them come to room temperature before using. They can crack and be difficult to roll out while still cold. If the crusts start to stick, dust them lightly with flour. You can also use a homemade double pie crust!
- Watch your pie! The cooking time can vary on each oven, so make sure to keep an eye on your pie.
- Slice vents in the top crust. I slice four small slits in the top crust to let steam escape. Venting the pie also helps prevent bubbling and spilling over and helps with even baking.
- Let your rhubarb strawberry pie cool! While the cornstarch helps to thicken the filling, you must also let it cool before slicing. It smells amazing, I know, but letting it cool allows the filling to set so it’s easier to cut and holds together better.
Serving Suggestions
Like I mentioned earlier, I just have to top my slice with vanilla ice cream. It adds even more sweetness and is a must if the rhubarb I bought is extra tart. I also think a dollop of homemade whipped cream would be delicious on this strawberry and rhubarb pie!
Storage & Reheating
Homemade pies, including this rhubarb and strawberry pie, are best served fresh when the crust is golden, crisp, and still has that just-baked flakiness. But if you do have leftovers, you can keep them (once cooled) covered or stored in an airtight container in the fridge for about 3-4 days. Just note the crust will lose some crispness.
You can also freeze this pie for up to 3 months. Be sure to store it in a freezer-safe pie dish or store individual slices wrapped tightly in plastic wrap or foil, then place them in a freezer bag or container. Thaw your pie in the fridge and let it come to room temperature before enjoying if preferred.
More Dessert Pie Recipes
The post Strawberry Rhubarb Pie appeared first on Budget Bytes.
Vegetarian Recipes
Cherry Blondies
Whenever I’m craving something sweet, but I’m sick of the same old same old, I whip up a batch of these fudgy, chewy, fragrant Cherry Blondies! The creamy white chocolate, tart cherries, and crunchy almonds make this recipe stand out. This is not your typical blondie! I don’t use almond extract too often, but pairing its flavor with cherries and white chocolate is just a no-brainer to me. (But a little goes a long way, so use it sparingly!)
Easy Recipe for Cherry Blondies
Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.
For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋
Cherry Blondies
Step-by-step photos can be seen below the recipe card.
Equipment
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8×8” Baking Dish
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Parchment Paper
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3 Mixing Bowls
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Sauce Pan
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Hand Mixer
Ingredients
- 1¾ cups all-purpose flour $0.28
- ½ tsp baking powder $0.02
- ¼ tsp salt $0.01
- 1 large egg $0.29
- 1 tsp vanilla extract $0.47
- ½ tsp almond extract $0.15
- ½ cup cherry pie filling $0.73*
- 1½ sticks salted butter cut into cubes, $1.48
- ½ cup granulated sugar $0.19
- 1 cup brown sugar $0.91
- ¼ cup white chocolate chips $0.42
- ¼ cup slivered almonds $0.87
Instructions
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Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
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Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
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In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
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Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
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Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
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Combine browned butter with granulated and brown sugar.
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Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
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Finally, gently mix in the dry flour mixture little by little until a batter forms.
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Fold in white chocolate and almond slivers.
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Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
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Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
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Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Cherry Blondies step-by-step photos
Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.
Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.
Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.
Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.
When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.
Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.
Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.
Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.
Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.
Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.
Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.
Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!
Tips for Browning Butter
I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.
It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):
- Use a light-colored pan if you have one. It makes it easier to see the color change.
- Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
- It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
- Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
- Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.
You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.
More Recipe Success Tips
- Line your pan with parchment paper. It makes it way easier to lift the blondies out and slice them cleanly once they’ve cooled.
- Let them cool in the pan. As good as they smell fresh out of the oven, I let my blondies cool for at least 20 minutes to help them set up properly. They’ll slice neater, and the texture will be just right.
- Check for doneness with a toothpick. You’re looking for a mostly clean toothpick when inserted into your white chocolate cherry blondies. If you hit a cherry or a melty white chocolate chip, it might smear a bit, so try a second spot! Don’t forget, they may still be a little gooey on the inside rather than cakey.
Storage Instructions
Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.
More Delicous Dessert Recipes
The post Cherry Blondies appeared first on Budget Bytes.
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