Our Strawberry Rhubarb Pie Recipe always makes an appearance as one of the first signs of Spring!
You know when you fire up the BBQ, and start to plan family picnics, especially for those amazing long weekends.
Think you don’t have time to bake a pie? Or you’ve never made pie crust before?
I can help!
Fruit pies are perfect choices for beginner pastry chefs and pie bakers.
This post was originally published April 21, 2015, and updated May 27, 2018, May 29, 2019, February 28, 2020.
And with Spring just around the corner, doesn’t your mouth start to water just thinking about all the delicious fruit pies we can make, especially this homemade old fashioned strawberry rhubarb pie!
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!
There are lots of rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction.
Both are experienced food bloggers with amazing recipes!
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 Recipe
- The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.
- Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
- Following the recipe instructions exactly.
- Prepare the strawberries and let them rest, so that the extra juices drain away. We don’t want soggy bottoms!
- 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.
- 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….
Should you refrigerate strawberry rhubarb pie?
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.
What does a strawberry rhubarb pie taste like?
Pure ambrosia! A sweet and tart combination, juicy strawberries and soft ripe rhubarb with just the right amount of sugar.
Do you have to peel rhubarb for pie?
I usually do when using fresh rhubarb, but not the really thin, young stalks.
How do you thicken a strawberry rhubarb pie?
I use cornstarch to thicken, like I set out in the recipe. Some folks use tapioca as a thickener too, but I prefer cornstarch. However fruit pies are always juicy, that’s what makes them so delicious!
How long does strawberry rhubarb pie stay good?
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.
And if you love strawberries, please check out my other strawberry pie recipe!
Doesn’t the lattice top crust look spectacular?
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 Five Steps to Perfect Pie Crust You will need enough 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!
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 tbsp lemon zest
Instructions
- 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 pie crust/pie plate, mounding it nicely in the centre
- With a sharp knife or pastry roller, cut 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 lattice and fluted edges with an egg yolk wash
- Bake 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!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 238Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 61gFiber: 2gSugar: 53gProtein: 1g
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What's your biggest baking challenge?
If I double the fruit should I adjust all the other ingredients or just the sugar
Hi Susan, you could adjust the sugar, and that should be fine. Thanks!
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. 🙂
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!
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.
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
I’m thinking about making this today in honor of my fil who just passed. It will bring my husband joy in more ways than one. I only have frozen on hand and was wondering, do I let it thaw before mixing this up? If so, do I drain it or is there a special treatment? I hope you reply before too long, but I understand if you don’t. Fingers crossed.
Oh thanks for sharing. I hope you love it. Just remember to make sure to fully bake the pie. Many folks take the pie out too soon, and that is why fruit pies become runny. Enjoy!
I think it could have used more fruit.
Hi Ron, sometimes the size of the pie plate can impact the finished pie, but if you feel you’d like more fruit by all means – just be sure to adjust the sugar accordingly. Thanks for your input!
I found my pie filling super runny, I tried to add in more cornstarch but that didn’t work, anything else I should try?
Hi Sydney, sorry to hear that. Fruit pies can be a challenge. Making sure the pie has baked long enough is also a factor. The time given is a guide, as every oven is different. Adding more fruit might be required if you are using a larger pie plate or baking dish. And once baked, letting the pie cool down also helps the thickening process. Hope this helps!