Strawberry Rhubarb Cream Pie Filling

Jul 22, 2026 · By VanillaGoods

Made this? Be the first to rate it

Baking Pies tarts Medium

← All Recipes Shop Vanilla

Jump to recipe

A creamy, sliceable strawberry rhubarb cream pie filling for one 9-inch pie. Makes one 9-inch pie (8 servings).

Prep 20 min

Cook 15 min

Chill 4 hr

Total 4 hr 35 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

1 ½ cups (360.0 ml)whole milk
1.0 cup (240.0 ml)heavy cream
⅔ cup (163.0 g)strawberry puree, seedless
½ cup (122.0 g)rhubarb compote, cooled
5.0 (90.0 g)large egg yolks
⅔ cup (133.0 g)granulated sugar
⅓ cup (43.0 g)cornstarch
¼ tspfine sea salt
2.0 tbsp (28.0 g)unsalted butter, cut into pieces
1.0fully baked 9-inch pie crust, cooled

Make it at home

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.

Instructions

In a medium saucepan, heat the milk and cream over medium heat until steaming, about 5 minutes.
In a heatproof bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.
Slowly whisk about half of the hot milk mixture into the yolks, then whisk everything back into the saucepan.
Cook over medium heat, whisking constantly, until the filling is very thick and bubbles steadily. Keep whisking for 1 minute more so it sets firmly and reaches at least 160°F.
Remove from the heat and whisk in the butter and strawberry puree until smooth. Strain through a fine-mesh sieve if you see any lumps.
Let cool for 10 minutes, then fold in the rhubarb compote.
Pour the filling into the crust and smooth the top.
Press plastic wrap directly onto the surface and refrigerate until cold and firm enough to slice, at least 4 hours or overnight.

Tips

Top with whipped cream just before serving.
Vanilla boost: add 1/2 to 1 teaspoon pure vanilla extract with the other flavorings for a rounder, warmer flavor.
Storage: Refrigerate, covered, for up to 3 days.

Recipe FAQ

How long does it take to make strawberry rhubarb cream pie filling?

Plan on 20 minutes of prep and 15 minutes of cooking, plus 4 hours to chill. It makes one 9-inch pie (8 servings).

How should I store strawberry rhubarb cream pie filling?

Refrigerate, covered, for up to 3 days.

A creamy, sliceable strawberry rhubarb cream pie filling for one 9-inch pie. Makes one 9-inch pie (8 servings).

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

456 Calories / serving

27.7g Fat

47.3g Carbs

6.0g Protein

26.2g Sugar

Whole recipe (8 servings): ~3648 cal · 222g fat · 378g carbs · 48g protein · 210g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 456 calories

What it takes to burn one serving

Brisk walking 86 min·5.0 mi·~10050 steps
Walking uphill or incline treadmill 62 min·3.1 mi·~6200 steps
Moderate cycling 46 min·9.2 mi
Swimming laps 64 min
Jogging 45 min·3.8 mi·~7200 steps
Stair climbing 42 min·~3800 steps
Dancing 74 min
Bodyweight circuit training 46 min
Cleaning, errands, or playing with the dog 106 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.