Strawberry Rhubarb Pie

posted by Andrea | 05/18/2016

strawberry rhubarb pie

As I mentioned a couple weeks ago, my rhubarb plants are growing like crazy, which means I’m freezing and baking with lots of rhubarb!

I made 2 batches of strawberry-rhubarb jam last spring so I won’t need to make any of that this year — instead, I’m making lots of rhubarb bread and using rhubarb in a variety of pies.

I recently made one of my favorite strawberry-rhubarb pies for a Mother’s Day lunch, and when I realized this super simple recipe wasn’t on my blog, I figured it was the perfect time to share!

Even if you think you don’t like rhubarb, or you’re not sure if this pie would be too tart or sour for you, I would encourage you to give it a try. The sweet strawberries (and the sugar) pair so well with the tart rhubarb, making such a yummy spring combo!

Recipe for Strawberry Rhubarb Pie

makes one 9″ pie

{print recipe}


  • two 9″ pie crusts (I always use the refrigerated ones, but homemade works too!)
  • 1 c. sugar
  • 1/2 c. flour
  • 3 c. fresh strawberries; cleaned, hulled and sliced (measure after they are sliced)
  • 3 c. rhubarb chunks (fresh or frozen work)
  • 1 T. butter


Preheat oven to 400ºF.

Line 9″ pie plate with one crust.

In a large bowl, mix sugar, flour, strawberries, and rhubarb. Let sit until oven is preheated (at least 15 minutes).

Dump fruit mixture into pie crust and dot with chunks of butter

Top with 2nd crust, seal edges, and cut slits for steam to vent.

OPTIONAL (brush the top crust with egg white or milk and sprinkle with extra sugar)

Bake in preheated oven for 15 minutes.

Reduce oven temperature to 375ºF and continue baking for 30 minutes, or until crust is brown and pie filling is bubbly.

Let cool COMPLETELY before serving.

If you’ve never made a strawberry rhubarb pie before, you might not realize how juicy this pie can be.

This is NOT a pie you can eat warm out of the oven — unless you want to serve it in bowls and eat it like soup! I usually make this pie the night before we’re going to eat it, so it can sit for at least 12-18 hours and firm up a bit. But even still, there are plenty of times when my slices of pie don’t stand firm like they are in the pictures of this post.

If your pie is a little runny, you can try using a little more flour the next time or even sprinkling a very small amount of instant tapioca on the bottom of the crust to absorb any extra liquid. This is also one of the reasons I do a lattice crust for the top of this pie — besides the fact that it looks pretty, it also lets more of the steam and moisture out of the pie.

This pie tastes fabulous with a scoop of vanilla ice cream or a little whipped cream to offset the tartness of the rhubarb. It’s definitely one of my favorite springtime desserts!

Oh, and here’s my recipe for strawberry pie (if you don’t have any rhubarb!)

What is your favorite rhubarb recipe?

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Filed under: Food

Leave a comment


  1. Mara Yager


    Making this over the weekend, thanks again! This is a winner!!


  2. JoDi


    Strawberry rhubarb is my all-time favorite pie! I’ve never made it myself before, but I think I’ll give it a try next time I see rhubarb at the store.


  3. Kimberly


    This looks so yummy! I put it on my menu and added ingredients to my grocery store list! Can’t wait to make it sometime this week. I was also checking out your chocolate peanut butter pie and the triple chocolate pie yesterday. Those look and sound yummy too! Too many pies and not enough days. LOL


    Andrea Reply:

    There are always enough days for pie! We once invited some of Dave’s math friends over for “PI day” and had lots of pie 🙂


  4. Jackie


    My grandma makes the best strawberry rhubarb pie (she uses tapioca instead of flour). I started asking for strawberry rhubarb pie instead of birthday cake when I was about 10 year old. now that I can’t eat gluten anymore, she still makes me the filling and tops it with crumbled gluten free pretzels!


    Andrea Reply:

    Yum! I sometimes sprinkle my bottom crust with Tapioca too — just to absorb some extra juice!


  5. Amber


    Good morning Andrea,
    This pie looks fabulous. I was wondering if some time (for a future pie post) you could add a pictures of how you make the lattice crust. It looks so fancy, but I am never able to recreate the look.
    Thanks and love your blog!


    Andrea Reply:

    Maybe I’ll have to do that — especially since we’re embarking on the beginning of pie season, and I LOVE making pies!


  6. Christine @ The Mostly Simple Life


    Yum! I had a friend in high school whose mom made strawberry rhubarb jello and it was amazing!


    Andrea Reply:

    Did it actually have strawberries and rhubarb in the Jello? Or was it just strawberry and rhubarb flavored gelatin powders? I”ve never seen rhubarb flavor gelatin in our store!


    Christine @ The Mostly Simple Life Reply:

    It actually had small bits of strawberries and rhubarb in it. It was a secret recipe though, so I don’t know much more!


  7. Ann


    Have you tried it with frozen strawberries? This is the time of year I am always trying to finish up the frozen strawberries in the freezer before strawberry season really begins again. I’d rather use my locally picked frozen berries than purchase fresh berries that are imported from somewhere but I worry about it becoming too runny.


    Andrea Reply:

    I’ve never tried it with frozen because (as you mentioned) it might make this pie too juicy. It’s already a VERY juicy pie and I fear the frozen berries would add even more liquid.

    Personally, I would save the frozen berries for smoothies and use store berries for the pie — however, if you wanted to try with frozen berries, I’d completely defrost them and let them drain for a bit. Then I’d sprinkle the bottom pie crust with 2 Tbs. of tapioca to help absorb the extra juice without adding more flour.