Description

Strawberry Rhubarb Cream Pie is a delightful balance of tart rhubarb and sweet strawberries in a creamy filling, all nestled in a flaky pie crust—perfect for spring and summer gatherings.

Ingredients

1 9-inch pie crust (homemade or store-bought)
2 cups strawberries, hulled and sliced
2 cups rhubarb, diced
3/4 cup granulated sugar (adjust to taste)
1/4 cup cornstarch
1 tsp vanilla extract
1/2 tsp lemon zest
1/4 tsp salt
1 cup heavy cream
1/2 cup cream cheese, softened
2 tbsp powdered sugar
Optional garnish: whipped cream and fresh strawberries

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Instructions

Pre-bake pie crust according to package or recipe instructions; let cool.
In a saucepan over medium heat, combine strawberries, rhubarb, sugar, cornstarch, lemon zest, and salt. Cook, stirring, until mixture thickens and bubbles (about 5–7 minutes). Remove from heat and stir in vanilla. Let cool completely.
In a bowl, whip heavy cream until stiff peaks form; set aside.
In another bowl, beat cream cheese and powdered sugar until smooth.
Gently fold whipped cream into the cooled fruit mixture, then fold in cream cheese mixture until well combined.
Pour filling into cooled pie crust, smoothing the top. Chill for at least 4 hours or overnight.
Before serving, garnish with whipped cream and fresh strawberries if desired.

Notes

Balance sweetness by adjusting sugar based on the tartness of rhubarb and strawberries.
Ensure fruit filling is fully cooled before folding into whipped cream to maintain texture.
Add a squeeze of fresh lemon juice for brightness.
Pie can be made a day ahead and stored in the fridge.