Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie is a classic spring and early summer dessert with a sweet-tart fruit filling tucked into a flaky double crust. Made with fresh strawberries, chopped rhubarb, a simple cornstarch thickener, and a ready-made or homemade pie crust, it's an easy seasonal pie perfect for picnics, BBQs, Easter, Mother's Day, or summer gatherings.
This updated version uses a little more strawberry to help mellow the rhubarb's natural tartness while keeping the bright, tangy flavor that makes strawberry rhubarb pie so beloved. Use a ready-made crust to keep it simple, or make it extra special with my favorite All Butter Pie Crust.
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What I Love About This Strawberry Rhubarb Pie
There's something so old-fashioned and lovely about a strawberry rhubarb pie. It's one of those seasonal desserts that feels just right as spring turns toward summer, when rhubarb is still showing up at markets and strawberries are beginning to taste their sweetest.
What I love most is the balance: juicy strawberries bring sweetness and color, while rhubarb adds that unmistakable bright, tangy flavor. Together, they bake into a bubbling fruit filling that's delicious with a scoop of vanilla ice cream.
This recipe is simple, classic, and easy to make with a prepared double pie crust when time is short. And with a little more strawberry in the filling, it's sweet-tart without being overly sharp.
If you love fruit pies, this one sits beautifully between a classic Strawberry Pie and a bright, old-fashioned Rhubarb Pie. The strawberries bring sweetness and color, while the rhubarb adds that unmistakable tangy flavor that makes this pie so special.
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Ingredients
Exact measurements are in the recipe card below, but here's a list of what you will need:
- Double pie crust: Use a ready-made double crust to keep this pie quick and simple, or use your favorite homemade crust. My All Butter Pie Crust is a delicious option for a flaky homemade pie, and this Lattice Pie Crust Tutorial will walk you through creating a pretty woven top.
- Strawberries: Choose ripe, sweet strawberries for the best flavor. Because rhubarb is naturally tart, sweet berries help balance the filling beautifully.
- Rhubarb: Look for firm, crisp stalks. Younger, thinner stalks are often more tender, but any fresh rhubarb will work. There is usually no need to peel rhubarb unless the stalks are especially thick or stringy.
- Granulated sugar: Helps sweeten the fruit and balance the tartness of the rhubarb.
- Cornstarch: Thickens the juicy fruit filling as the pie bakes.
- Butter: A few small pieces dotted over the filling add richness.
- Egg: Brushed over the crust for a golden, glossy finish.
Tips for Making the Best Strawberry Rhubarb Pie
- Use ripe, sweet strawberries. Because rhubarb is naturally tart, the sweetness of the strawberries makes a big difference. Look for berries that are fragrant, ruby red, and juicy.
- Adjust the fruit balance if needed. For a less tart pie, use a little more strawberry and slightly less rhubarb. This keeps the classic strawberry-rhubarb flavor but gives the filling a softer, fruitier sweetness.
- Don't skip the cornstarch. Strawberries and rhubarb release a lot of juice as they bake. Cornstarch helps thicken the filling so the pie slices more cleanly once cooled.
- Let the fruit sit briefly. After tossing the fruit with sugar and cornstarch, let it rest for 10 to 15 minutes while you prepare the crust. This helps the fruit begin to release its juices before baking.
- Use a lattice or vented top crust. A lattice crust is beautiful and allows steam to escape as the filling bubbles and thickens. If you're new to making one, my Lattice Pie Crust Tutorial walks you through it step by step. A full top crust works too; just be sure to cut several vents in the top.
- Cool before slicing. Let the pie cool completely before cutting so the filling has time to set.
For a less tart pie: Strawberry rhubarb pie is naturally sweet-tart, but if you prefer a softer, fruitier filling, use very ripe strawberries and slightly increase the strawberries while reducing the rhubarb. This updated recipe uses 3 cups chopped strawberries to help mellow rhubarb's natural tartness while keeping the classic flavor.
A Brief History
Strawberry rhubarb pie has roots in early American cooking, combining native strawberries with rhubarb introduced from Europe in the 1800s. The pairing became popular due to the complementary flavors-sweet strawberries mellowing the tartness of rhubarb.
FAQs
Yes, you can use frozen strawberries or frozen rhubarb. Thaw and drain the fruit well before using to prevent excess moisture from making the pie filling too runny.
Use very ripe, sweet strawberries and slightly increase the amount of strawberries while reducing the rhubarb. This helps mellow the tartness while keeping the classic strawberry-rhubarb flavor. A splash of vanilla or a little orange zest can also help round out the filling.
Generally, no. Rhubarb does not need to be peeled for pie unless the stalks are especially thick, tough, or stringy. Simply trim the ends and chop the stalks into small pieces.
Fruit pies can usually sit at room temperature for up to 2 days if covered. For longer storage, refrigerate the pie for up to 4 to 5 days.
Yes, strawberry rhubarb pie can be frozen either baked or unbaked. Wrap it tightly to prevent freezer burn and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
Strawberry Rhubarb Pie
Equipment
Ingredients
- 2 pie crusts ready made or homemade pie crust
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 3 cups strawberries chopped
- 2 ½ cups rhubarb chopped into ¼-inch slices
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg + 1 teaspoon water for egg wash
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix cornstarch, sugar, and salt. Add strawberries, chopped rhubarb and vanilla. Toss together and let stand while preparing the crust.
- Line a 9-inch pie plate with 1 ready-made pie crust. If making a lattice top, see the notes section below.
- Pour filling into prepared pie crust. Dot top with butter, and cover with top crust or make a lattice pattern and add to the top of the pie. Seal edges of top and bottom crust with water.
- Brush egg wash on the top of the pie and sprinkle 1 tablespoon of granulated sugar over the top. If using a solid top crust, cut 4 vent holes in the pastry.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Notes
- Flavor: For a less tart pie, use very ripe strawberries and slightly increase the amount of strawberries while reducing the rhubarb. This recipe has been updated to include 3 cups chopped strawberries for a softer, fruitier balance.
- Strawberries: If using frozen strawberries or rhubarb, thaw and drain well before adding to the filling.
- Cooling: Let the pie cool completely before slicing so the filling has time to set.
- Making a Lattice Top: See my tutorial on How to Make a Lattice Pie Crust for easy tips.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Pie Recipes You May Also Enjoy
If you love homemade fruit pies and the sweet-tart flavor of rhubarb, here are more recipes you won't want to miss:
- Strawberry Pie - A beautiful fresh strawberry pie perfect for spring and summer gatherings.
- Rhubarb Pie - A bright, old-fashioned rhubarb pie with classic sweet-tart flavor.
- All Butter Pie Crust - My favorite flaky homemade crust for fruit pies, cream pies, and holiday baking.
If you love the sweet-tart flavor of rhubarb, here are more delicious recipes you won't want to miss:
- Rhubarb Cake - A simple, old-fashioned favorite I look forward to every spring.
- Strawberry Rhubarb Bars - Buttery, crumbly, and bursting with juicy fruit flavor.
- How to Grow, Harvest, and Store Rhubarb - Everything you need to know to grow rhubarb at home.
- Rhubarb Upside Down Cake - A beautiful dessert that's as easy as it is impressive.
More Strawberry Recipes
- Healthy Strawberry Honey Yogurt Bread
- Strawberry Muffins
- Honey-Sweetened Strawberry Fool with Yogurt
- Easy Strawberry Pie Recipe
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Hi i made your pie last year
Wanna make again. Its very sour, can u recommend something to calm down the sour? Dont say anymore sugar, lol....Or can I cook rhubarb 1st? Thx for your time. Love your recipes
Hi Dee, I’m so glad you’re making it again — and thank you for your kind words!
Strawberry rhubarb pie is naturally sweet-tart, but if it was too sour, I’d first look at the strawberries. Very ripe, sweet berries make a big difference. You can also use a little less rhubarb and a bit more strawberry to mellow the flavor. Another option is to use a little orange zest or orange juice (about 1 Tbsp) which can help round out the tartness without simply adding more sugar. I hope that helps!
Hi, question, I did make your pie, last weekend, I'm not a great baker, but it was okay. I know that rhubarb is very sour, but we have couple of restaurants that make it, and there's aren't so sour. My husband and I love your pie, but we added sugar to the pie itself, too sour. So with all that said, can u recomment something I can do to pie, so not so sour? More sugar you think? I'll make it again though/ thank u for your time
Hi Dee, I'm so sorry that it wasn't sweet enough. Did you toss the strawberries and rhubarb in the sugar? I'm not sure I would add more than 1 and 1/2 cups of sugar as it could be too sweet. As you know, rhubarb can be very tart but generally the sweetness of the strawberries counteract the tartness. I would also probably try the strawberries before baking to see how sweet they are. If they are a little tart too, perhaps add an additional 1/4 cup of brown sugar which usually pairs well with rhubarb.
Another trick to working with rhubarb is to look for medium size stalks. Thicker stalks can be a little tough and often, more sour. If they are on the thicker side, peeling sometimes helps with sourness.
Thank you for trying the recipe!