This Strawberry Rhubarb Pie blends sweet strawberries and tart rhubarb in a buttery, flaky homemade crust. Serve it with vanilla ice cream for a nostalgic spring or summer treat.
Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is the perfect balance of sweet and tart, with juicy strawberries, tender rhubarb, and a buttery, flaky homemade crust. It’s a classic spring and summer dessert that feels both nostalgic and special, whether you’re baking for a holiday, a family gathering, or just because rhubarb season is here.
Fresh fruit is gently tossed with brown sugar, orange zest, and vanilla, then baked into a golden lattice-topped pie that slices beautifully once set. The strawberries add natural sweetness, the rhubarb brings that signature tang, and together they create a filling that’s bright, vibrant, and completely irresistible.
If you love old-fashioned pies made from scratch, this Strawberry Rhubarb Pie is one you’ll come back to year after year.
Why You’ll Love This Strawberry Rhubarb Pie
- Perfect sweet-tart balance thanks to fresh strawberries and rhubarb.
- Juicy but sliceable filling that sets beautifully after cooling.
- Classic lattice crust that’s as pretty as it is delicious.
- Seasonal and nostalgic, just like grandma used to make.
- Ideal for holidays and gatherings, especially spring and summer events like Easter, Memorial Day, or even 4th of July.
What Is Rhubarb & When Is It in Season?
Rhubarb is a vibrant, celery-like stalk vegetable that’s most often used in desserts. While the stalks range from pale green to deep red, rhubarb is naturally very tart and almost always paired with sugar and fruit in baking.
Rhubarb is in season during spring and early summer, typically from April through June, though it can extend into early July in cooler climates. This short season is part of what makes strawberry rhubarb pie such a classic. Strawberries and rhubarb peak at the same time and balance each other perfectly.
When shopping for rhubarb, look for firm, crisp stalks with good color and no soft spots. Avoid leaves entirely. Rhubarb leaves are toxic and should never be eaten. Only the stalks are used for cooking and baking.
Because of its bold tartness, rhubarb shines best when baked into pies, crisps, and cobblers, where sugar and fruit mellow its bite into that signature sweet-tangy flavor everyone loves.
Tips & Variations
- Use fresh fruit when possible for the best texture and flavor.
- Don’t skip the cooling time — this is key for the filling to set and cutting clean slices
- Add a pinch of cinnamon or cardamom for subtle warmth
- Swap orange for lemon zest if you prefer a sharper citrus note
- Bake on a sheet pan to catch any bubbling juices
- Master the crust: The crust makes or breaks a pie, and a flaky, tender crust is our favorite part! For a crust that always turns out light, buttery, and fail-proof, use my detailed method in the Fail-Proof Flaky Pie Crust recipe. It walks you through every step, from chilling to rolling, so you feel confident every time.
Make Ahead & Storage
This pie can be baked a day in advance and stored loosely covered at room temperature for up to 24 hours. For longer storage, refrigerate for up to 4 days.
Strawberry rhubarb pie can also be frozen after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
What to Serve With Strawberry Rhubarb Pie
Serve slices plain, or top with vanilla ice cream, lightly sweetened whipped cream, or a drizzle of heavy cream. It pairs beautifully with coffee, tea, or a simple spring brunch spread.
More Fresh Strawberry Recipes You'll Love
- Strawberry Rhubarb Crisp - All the sweet-tart flavor of strawberry rhubarb with a buttery oat crumble topping. An easy, rustic dessert that’s perfect for spring and summer.
- Strawberry Cupcakes - Soft, fluffy strawberry cupcakes made with real strawberries and topped with creamy strawberry frosting. A bright, bakery-style treat everyone loves.
- Strawberry Cream Cheese French Toast Casserole - An overnight breakfast casserole layered with strawberries, cream cheese, and custardy French toast. Perfect for holidays and brunch.
- Strawberry Pretzel Salad - A classic sweet-and-salty dessert with a crunchy pretzel crust, creamy filling, and strawberry gelatin topping.
- Strawberry Icebox Cake - An easy no-bake dessert layered with strawberries, whipped cream, and cookies. Light, creamy, and perfect for warm weather.
Strawberry Rhubarb Pie Video
Strawberry Rhubarb Pie
Ingredients
- 1 homemade pie crust (a top and bottom)
- 2½ cups fresh rhubarb sliced into ½-inch pieces
- 3 cups fresh strawberries quartered
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon orange juice
- ½ tablespoon orange zest
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter cold, cut into small pieces
Egg Wash
- 1 large egg
- 1 tablespoon water
- Coarse sugar for topping
Instructions
- Preheat oven to 400°F.
- Butter a deep 9-inch pie dish. Set aside.
- Roll out half of the pie crust. Place it in your greased pan. Place in refrigerator to chill while you prepare filling.
- In a large mixing bowl, add strawberries, rhubarb, brown sugar, granulated sugar, cornstarch, salt, orange juice, orange zest, and vanilla. Stir to combine.
- Add filling to chilled pie crust.
- Dot the small pieces of cold butter on top of the filling.
- Cover with a lattice work crust. (You can also use a traditional one-piece crust top, BUT make sure you cut large enough slits to allow venting.) Use a small paring knife to trim off excess dough from the sides. Crimp or flute the edges to seal. Set aside.
- In a small separate bowl, add egg and water. Whisk with a fork to combine. Brush over pie crust with a pastry brush.
- If desired, sprinkle coarse sugar over the pie crust.
- Place the pie onto a large baking sheet and bake for 20 minutes.
- Place a pie crust shield around the outside of the pie or cover edges with foil. Return pie to oven and turn temperature to 350°F. Bake for an additional 30 to 35 minutes.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the pie to set and filling to thicken.
Notes
- Easy Flaky Pie Crust Recipe – this easy pie crust recipe comes out perfect Every. Time. It’s my grandma’s recipe, and it’s never failed me yet! Includes a video and crust-making tips!
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
- Use a deep dish pie dish to make this pie or all of the filling won't fit! Here's a link to the one I use and recommend.
- Check your pie halfway through baking. If it's browning quickly, place a piece of foil loosely on top to protect it.
- Place your pie dish on a baking sheet when baking. This will catch any drips or bubbles that happen while the pie is cooking.
- Serve warm with a scoop of vanilla ice cream.
- Storage: If serving in 24 hours or less after baking, cover tightly and leave on the counter. To keep your pie for up to 5 days, cover tightly and store in the refrigerator.
- Freezer Directions: After baking, allow to cool completely. Cover tightly and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Allow to come to room temperature for 1 hour before serving.
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