Bubby's Strawberry Rhubarb Pie

Total Time
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. 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.
  2. Clean and slice the rhubarb and strawberries and place in a large bowl.
  3. Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
  4. 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.
  5. Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
  6. While the pie is chilling pre-heat oven to 475 degrees.
  7. 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.
  8. 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.
  9. Allow pie to cool completely before serving.
  10. Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.


Most Helpful

Koodo's....to your Bubby! Excellent recipe....only difference I used 5 cups rhubarb and 2 tbsps. of orange zest Oetker....keeping the sugar, strawberries the same quantity...but, adding an extra tbsp of butter...The citrus tang is a hit...this recipe is a Keeper...

Chef Pegi #2 July 08, 2009

Excellent!! This recipe was just what I was looking for, and more! The only difference I made to this recipe was using 3/4 c. Splenda, and only 1/4 c. sugar. Don't try skipping the orange zest, it sets off the pie to a 5-star rating! Thanks justcallmetoni!!

HisMonie April 14, 2009

Only the second pie I've ever made in my life so I was a little scared but it turned out delish. The whole family agreed. I didn't have orange zest so I use a few squirt of lemon juice.

veggienut June 26, 2008

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