Old Fashioned Strawberry Rhubarb Pie {Video}

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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.

overhead image of strawberry rhubarb pie two servings and rest of pie in pie plate table decorations

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!

strawberry rhubarb pie on white plate

Tips for making this Strawberry Rhubarb Pie 

  1. The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.
  2. Following the recipe instructions exactly.
  3. 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.
  4. Prepare the strawberries and let them rest, so that the extra juices drain away.  We don’t want soggy bottom crust!
  5. 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.
  6. Bake the pie until the filling is bubbling up and runs over. This is your cue that pie has baked long enough.
  7. Let the pie cool completely for about 3-4 hours.  Experts say that this lets the filling thicken.
  8.  Chill until you are ready to serve.
homemade strawberry rhubarb pie recipe closeup with sliced strawberries

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. Just cover the top in plastic wrap to keep it from drying out.

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 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!

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.

Doesn’t the lattice top crust look spectacular?

But don’t take our word for it! Check out these comments from Pinterest fans…

Perfect! The flavor was outstanding. Great recipe.


My family loved this!


Absolutely the best I’ve ever made!! Have made it again before strawberries r done!!

overhead shot of slice of strawberry rhubarb pie and remainder of pie in pie plate plus text

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.

strawberry rhubarb pie on white plate with berries
Strawberry Rhubarb Pie

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


closeup view of strawberry rhubarb pie on white plate with sliced berries

Strawberry Rhubarb Pie

4.49 from 52 votes

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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!
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Prep Time 35 minutes
Cook Time 1 hour
Additional Time 45 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine North American
Servings 8
Calories 238 kcal


  • 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


  • 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.



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!


Serving: 1g | Calories: 238kcal | Carbohydrates: 61g | Protein: 1g | Sodium: 3mg | Fiber: 2g | Sugar: 53g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes


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closeup of a slice of strawberry rhubarb pie with golden pie crust lattice and text

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. 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.