Bubby's Strawberry Rhubarb Pie

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Stephanie Z. photo by Stephanie Z.
Ready In:




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

Questions & Replies

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  1. 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...
  2. 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!!
  3. 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.
  4. Made this for a BBQ at a friend's house today and everyone raved. I followed the directions very closely other than using a heaping 1/2 tsp dried orange zest rather than fresh. I also increased all the filling ingredients by 1/2 because my pie plates are quite large. I started the pie pretty late at night so omitted placing in the freezer prior to baking (not sure what this step is meant to do anyway. Maybe it depends on your crust?). My baking time was a total of 50 minutes. (If the pie isn't frozen first, starting oven temp should be 425°.) Will definitely make again and again. Thanks for a great recipe!
  5. Made this for DH and it was a HUGE hit!!! The best strawberry rhubarb pie I've ever brought out of the oven!!!! I added a bit more flour just to make sure I didn't end up with a runny pie and it turned out perfect. I tried a piece while it was still warm and DH waited until it cooled completely and it was super delicious both ways. This is definately going in to my "Keep this one" file :) Thanks so much for sharing. By the way....would you consider helping me out with monthy Weight Watchers dues......lol


  1. Great recipe. I used a quarter cup of pearl tapioca instead of the flour, also cut back the sugar just a bit because the strawberries were fresh and sweet. <br/><br/>Also baked about 20 minutes longer in order to allow the very "piled high" 10" pie to cook through. Wife, mother, dad, kids and myself, all delighted


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
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