Our Strawberry Rhubarb Pie Recipe always makes an appearance as one of the first signs of Spring!
That combination of sweet strawberries and tart rhubarb makes your mouth water for a homemade old fashioned strawberry rhubarb pie doesn’t it?
And then there’s that flaky pie crust, and the delicious lattice top. Did you know that when the fruit filling bubbles up through the lattice your strawberry-rhubarb pie is done?
No? Well keep reading and let me help you make THE most delicious strawberry rhubarb pie ever.
Think you don’t have time to bake a pie? Or you’ve never made flaky crust before?
I can help! I show you how to make pie crust in your food processor! It’s the easiest pie crust recipe.
Fruit pies are perfect choices for first time pie bakers.
This post was originally published April 21, 2015, and updated May 13, 2021.
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant.
Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
I usually get my fresh rhubarb at our local farmers market. It’s so much fun spending a Saturday morning wandering through the stalls, enjoying a delicious coffee and of course some baked goods!
But you can also find rhubarb at your grocery store in the fresh produce area. But since rhubarb season is so short, I’ve also used frozen rhubarb, it’s so easy to bake with!
Combining rhubarb with either fresh or frozen strawberries results in an old fashioned strawberry rhubarb pie.
The taste is like a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Tips for making this Strawberry Rhubarb Pie
- The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.
- Following the recipe instructions exactly.
- For the top crust I recommend a lattice top. I believe the pie filling cooks more evenly, and lets lots of steam out so that the pie isn’t soggy.
- Prepare the strawberries and let them rest, so that the extra juices drain away. We don’t want soggy bottom crust!
- Always bake fruit pies at a higher temperature for 10 to 15 minutes, and then turn your oven back as instructed below in the recipe card.
- Bake the pie until the filling is bubbling up and runs over. This is your cue that pie has baked long enough.
- Let the pie cool completely for about 3-4 hours. Experts say that this lets the filling thicken.
- Chill until you are ready to serve.
How to make the best strawberry rhubarb pie recipe….
I usually refrigerate all fruit pies. The strawberry rhubarb pie filling might start to thin if left out in a warm room, so I like to keep it in the refrigerator and then take it out about 15 minutes before serving. Just cover the top in plastic wrap to keep it from drying out.
Pure ambrosia! A sweet and tart combination, juicy strawberries and soft ripe rhubarb with just the right amount of sugar.
I usually do when using fresh rhubarb, but not the really thin, young stalks.
I use cornstarch to thicken, like I set out in the recipe. Some folks use all purpose flour as a thickener too, but I prefer cornstarch. You can read all about how to bake wonderful fruit pies in this post. However fruit pies are always juicy, that’s what makes them so delicious!
Honestly, pies don’t last very long in our home to find out! But I would expect it would keep 3 to 5 days in the fridge. Or you could freeze your pie until it’s ready to be used.
Doesn’t the lattice top crust look spectacular?
But don’t take our word for it! Check out these comments from Pinterest fans…
This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can.
Then you just weave them back and forth!
Follow my recipe for the easiest pie crust ever. You will need enough pie dough for a two crust pie.
Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue!
There are lots of brands on the market.
However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust.
It’s a full tutorial, with a step by step video and ebook!
This is the Best Strawberry Rhubarb Pie
So many people love this recipe! I hope you do too and will give it a 5 star rating. xo
Strawberry Rhubarb Pie
The combination of rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie.
The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Ingredients
- 1 cup rhubarb , peeled and chopped into small pieces, (I often use frozen) **see note below
- 3 cups strawberries , washed, hulled and sliced** see note below
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1 egg at room temperature (for egg wash on the top crust)
- 1 tbsp lemon zest
- pastry for a double crust pie
Instructions
- In a large bowl mix the strawberries, rhubarb and sugar together
- Add the lemon juice and lemon zest
- Stir in the cornstarch - this thickener will give your pie a rich texture
- Let the filling stand for 20 minutes before putting it into your pie crust
- Place all of the filling into the bottom crust, mounding it nicely in the centre
- With a sharp knife or pastry cutter, cut wide strips of pastry dough - about 1" thick
- Weave the strips on top of the filling to create a lattice effect
- Trim the edges of the lattice where it meets the fluted edge
- Brush the top of the pie and fluted edges with an egg wash
- Place a strip of aluminum foil around the edges of your pie dish to protect the edges from over baking
- Bake in a heated oven at 425F for 15 minutes and then at 350F for 45 - 55 minutes or until crust is golden and filling is bubbling nicely
- Serve when cool.
Notes
Notes
Filling: The quantity of fruit will fill a small 9" pie plate, but often people are using a deep dish or larger pie plate. If that's the case, then you may wish to double the amount of fruit.
Is your Strawberry Rhubarb Pie running off the plate? I know you are tempted to cut into that pie once it comes out of the oven but please don't.
The secret is to let your pie completely cool and stand for about 4 hours. Then I chill until ready to serve.
A huge scoop of vanilla ice cream really makes this pie delish!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 238Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 61gFiber: 2gSugar: 53gProtein: 1g
Want more amazing strawberry dessert recipes?
Pin it for later!
More old fashioned goodness!
Our Top Reader Favourites!
Easy Cherry Pie Recipe Is Grandma's Favorite!
A simple, yet tried and true recipe that will turn a novice baker into a rockstar! Homemade Cherry Pie tops the list of favorite summer fruit pies.
Strawberry Rhubarb Pie
The combination of rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie.
The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Old Fashioned Chocolate Mayonnaise Cake Recipe
This luscious and deliciously moist Chocolate Mayonnaise Cake Recipe comes from my Grandma's old recipe ledger. It's so easy and the taste is out of this world!
Traditional Tourtière Recipe - French Canadian Meat Pie (Instant Pot or Stove Top)
A traditional French-Canadian dish, Tourtière, or Quebec Pork Pie is usually served around the festive season. It's such a hearty meal and easy to make in batches, so batch bake several and put them in the freezer. You can pull one out and pop it in the oven one night when you are pressed for time. Just add a salad! We have an Instant Pot Tourtiere and a Stove Top Tourtiere - take your pick!
Quick Cake Mix Biscotti
You won't believe this amazing Cake Mix Biscotti recipe is just like Italian Almond Biscotti you get in Tuscany! An easy dessert recipe, and oh those rave reviews!
Chicken Pot Pie With Puff Pastry Crust
A delicious chicken pot pie you can make tonight, using a pre-cooked or leftover chicken, store bought frozen puff pastry and ingredients that are readily at hand.
Pumpkin Muffins
A sweet and spicy muffin that will tempt pumpkin lovers everywhere! We make 12 large muffins, but you could make mini muffins too - more to love! Be sure to double the recipe though, so there is lots to enjoy, warm from the oven, and plenty to freeze for later. Enjoy.
Homemade Pumpkin Pie Recipe
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
More recipes to enjoy!
Chocolate Buttermilk Bundt Cake
A rich and delicious Chocolate Buttermilk Bundt Cake Recipe with a thick Chocolate Frosting, mixes up in one bowl, and looks beautiful when baked in a Bundt Pan. So easy, yet so very good, this cake has BIG Chocolate flavor.
Old Fashioned Rice Pudding
This old fashioned rice pudding recipe in the slow cooker is so creamy and easy to make, uses Arborio rice and raisins, and is THE Ultimate Comfort Food! Be sure to double the recipe though, coz it won’t last long!
Super Easy No Bake Grasshopper Pie | a 60's Treat!
This scrumptiously super EASY no bake grasshopper pie from the 60's is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! NOTE: Cook Time shown is actually 4 hours to chill in the refrigerator.
Apple Pie Cheesecake Lasagna
Nothing says Fall Harvest like a delicious Apple Pie Lasagna. We love all the apple desserts! Apple pies, Apple Crisp, Apple Pan Dowdy, Apple tarts, apple galettes, and apple cakes and muffins! So easy to make and it will disappear in seconds!
Easy Recipe for Lemon Loaf Cake
a richly flavored lemon loaf cake - almost like pound cake with a creamy vanilla frosting.
Easy Key Lime Pie Recipe
a delicious and easy key lime recipe that is quick to put together and cooks on top of the stove. Perfect for RV life and travel!
Join our community!
So happy you are here!
What's your biggest baking challenge?
Judy Kahansky
Judy Kahansky is an experienced baker and writer. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
Gordon W. Subject
Friday 4th of June 2021
Awesome Judy, Strawberry Rhubarb Pie is my #1 favorite Pie!!
Judy Kahansky
Sunday 6th of June 2021
Thanks so much Gordon! Mine too! Be sure to check back soon, I have a new video coming! :)
April
Saturday 15th of May 2021
I’m 77 years old and still make my rhubarb pie the same as my mother and grandmother taught me. What are use for a thickening agent is tapioca
Judy Kahansky
Saturday 15th of May 2021
Yes that’s a popular one April! I’ll bet your pies are divine. Xo
Susan sperling
Tuesday 8th of September 2020
If I double the fruit should I adjust all the other ingredients or just the sugar
Judy Kahansky
Sunday 20th of September 2020
Hi Susan, you could adjust the sugar, and that should be fine. Thanks!
Corinne
Thursday 30th of July 2020
After 15 minutes, the top was perfectly golden. By the end, it was dried out and dark brown. I even put a piece of tinfoil over top halfway through. How do I keep the top from getting over done? Thanks! About to have a piece with ice cream. :-)
Judy Kahansky
Saturday 1st of August 2020
Hi Corinne - it's always frustrating when that happens. Somethings to consider - make sure the pie is placed in the bottom third of your oven. And often ovens temps are set higher than what the recipe calls for. Next time reduce your initial baking time to 8 to 10 minutes, and then reduce overall temperature. So if the recipe says 350F try 325F and keep an eye on it. Your pie will take a little longer to bake this way. Good for you for thinking about the tin foil!
Lynne Vraets
Monday 29th of June 2020
Made this pie yesterday. Was so easy and ABSOLUTELY delicious!!!!! Cheated and used frozen pie crust but will make it with homemade crust next time. Thank you for sharing this recipe. Definitely my go to Strawberry Rhubard pie recipe.
Judy Kahansky
Saturday 4th of July 2020
I'm so happy to hear that Lynne! This is one of my favorite recipes. I often use frozen pie crust, they are so good now, so don't think that's a cheat! Kudos to you! xo