Bonnie Blue Barb Pie Recipe

Discover the secret to a sensational strawberry rhubarb pie! This recipe transforms an abundance of homegrown rhubarb (which, let's face it, many people are begging for!) into a delicious dessert. We've taken the classic Bonnie Blue Barb Pie and swapped blueberries for juicy strawberries, creating a vibrant and tangy treat. Use fresh or frozen rhubarb and strawberries – either way, this pie is sure to become a family favorite. Say goodbye to leftover rhubarb and hello to irresistible pie!

Prep Time 20 mins
Cook Time 60 mins
Calories 384.2 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Bonnie Blue Barb Pie 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bonnie Blue Barb Pie

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How to Make Bonnie Blue Barb Pie

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice. Gently toss to coat.
  3. Pour the filling into your prepared pie crust.
  4. Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
  5. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
  6. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

112g

Fat

27g

Carbs

17g