Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a classic homemade dessert that combines two simple ingredients sweet strawberries and tart rhubarb inside a flaky pie crust. When baked together, these ingredients create a delicious filling that is both sweet and slightly tangy. The strawberries become soft and juicy, while the rhubarb adds a bright, refreshing flavor that balances the sweetness perfectly. This pie has been loved for many generations and is especially popular during spring and early summer when both strawberries and rhubarb are in season.

Many people enjoy Strawberry Rhubarb Pie because it feels comforting and homemade. The crust is buttery and flaky, while the filling becomes thick and jam-like as it bakes. When you slice into the pie, you see the beautiful pink-red filling that smells amazing. Even kids love this pie because it tastes fruity and sweet but not overly sugary. Whether served warm or cold, Strawberry Rhubarb Pie is a dessert that brings families together around the table.

Why You Should Try Strawberry Rhubarb Pie

If you enjoy fruity desserts, Strawberry Rhubarb Pie is definitely worth trying. It offers a wonderful mix of flavors that you might not find in other pies. The natural sweetness of strawberries pairs perfectly with the slight sourness of rhubarb, creating a dessert that feels fresh and exciting. This balance makes the pie taste bright and light instead of overly rich.

Another reason to try this pie is how simple it is to make. Even beginner bakers can prepare it with just a few ingredients and basic kitchen tools. It is also a great recipe for baking with kids because the steps are easy to follow and fun to do together. From mixing the filling to decorating the crust, making this pie can turn into a wonderful family activity.

Table of Contents

Ingredients you’ll need for Strawberry Rhubarb Pie

Here is everything you need to make Strawberry Rhubarb Pie:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon optional
• 1/4 teaspoon salt
• 1 tablespoon butter, cut into small pieces
• 1 double pie crust store-bought or homemade
• 1 egg for egg wash
• 1 tablespoon milk

How to Make Strawberry Rhubarb Pie

Step 1

First, preheat your oven to 400°F (200°C). While the oven warms up, prepare your fruit filling. In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Sprinkle the granulated sugar, brown sugar, cornstarch, cinnamon, and salt over the fruit. Add the lemon juice and vanilla extract, then gently mix everything together with a spoon until the fruit is evenly coated. Let the mixture sit for about 10 minutes so the juices begin to release.

Step 2

Next, place one pie crust into your pie dish. Press it gently against the bottom and sides so it fits nicely. Pour the strawberry rhubarb filling into the crust and spread it evenly. Dot the top of the filling with small pieces of butter. This helps make the filling richer and more flavorful as it bakes.

Step 3

Now add the top crust. You can either place a full crust over the pie or create a lattice pattern by weaving strips of dough across the top. Trim any extra dough hanging over the edges, then pinch the edges together to seal the pie. In a small bowl, whisk the egg and milk together to create an egg wash. Brush this lightly over the crust so it becomes golden and shiny while baking.

Step 4

Place the pie on a baking sheet to catch any bubbling juices, then bake it in the oven for about 45 to 50 minutes. The crust should turn golden brown, and the filling should be bubbling gently through the top. If the crust begins to brown too quickly, you can cover the edges with foil to prevent burning.

Step 5

Once baked, remove the pie from the oven and allow it to cool for at least two hours before slicing. This cooling time helps the filling thicken so each slice holds its shape beautifully.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• 9-inch pie dish
• Mixing bowls
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Rolling pin if using homemade dough
• Pastry brush
• Baking sheet
• Oven mitts

Tips and Variation Ideas

Use fresh, ripe strawberries for the best flavor.

If your rhubarb is very sour, you can add an extra tablespoon of sugar.

Let the fruit mixture sit before baking so the flavors combine well.

Bake the pie on a baking sheet to prevent messy spills.

What to Eat With Strawberry Rhubarb Pie

I love making strawberry rhubarb pie because it has the perfect balance of sweet and tangy flavors. The juicy strawberries and slightly tart rhubarb cook together inside a buttery, flaky crust to create a filling that is rich, fruity, and comforting. It’s the kind of homemade dessert that makes the kitchen smell amazing while it bakes, and it always feels special when served warm. I like enjoying a slice with my daughter, sometimes with a little whipped cream or vanilla ice cream on top. On the side, we often have refreshing drinks like fresh strawberry smoothie, a orange juice, cold lemonade, or a cup of iced tea, which makes the dessert even more enjoyable.

Kitchen equipment you will need :

Do strawberries and rhubarb go well together ?

Yes, they are a perfect pair because the sweetness of strawberries balances the tart flavor of rhubarb.

Why is my pie filling too runny ?

The filling may be runny if the pie did not cool long enough or if there was not enough thickener like cornstarch.

Can I use store-bought pie crust ?

Yes, store-bought crust works perfectly and saves time.

Can I freeze Strawberry Rhubarb Pie ?

Yes, the baked pie can be frozen for up to 3 months if wrapped tightly.

Strawberry Rhubarb Pie

Recipe by sophieCourse: DessertCuisine: AmericanDifficulty: Easy to Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

320

kcal

Total time

1

hour 

10

minutes

Strawberry Rhubarb Pie is a classic fruit dessert made with juicy strawberries and tangy rhubarb baked together in a buttery, flaky pie crust. The filling becomes sweet, slightly tart, and thick while baking, creating a perfect balance of flavors. It is a simple homemade dessert that is great for family meals, holidays, or weekend baking.

Ingredients

• 2 cups fresh strawberries, hulled and sliced

• 2 cups rhubarb stalks, chopped

• 1 cup granulated sugar

• 1/4 cup brown sugar

• 3 tablespoons cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon optional

• 1/4 teaspoon salt

• 1 tablespoon butter, cut into small pieces

• 1 double pie crust store-bought or homemade

• 1 egg for egg wash

• 1 tablespoon milk

Directions

• First, preheat your oven to 400°F (200°C). While the oven warms up, prepare your fruit filling. In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Sprinkle the granulated sugar, brown sugar, cornstarch, cinnamon, and salt over the fruit. Add the lemon juice and vanilla extract, then gently mix everything together with a spoon until the fruit is evenly coated. Let the mixture sit for about 10 minutes so the juices begin to release.
• Next, place one pie crust into your pie dish. Press it gently against the bottom and sides so it fits nicely. Pour the strawberry rhubarb filling into the crust and spread it evenly. Dot the top of the filling with small pieces of butter. This helps make the filling richer and more flavorful as it bakes.
• Now add the top crust. You can either place a full crust over the pie or create a lattice pattern by weaving strips of dough across the top. Trim any extra dough hanging over the edges, then pinch the edges together to seal the pie. In a small bowl, whisk the egg and milk together to create an egg wash. Brush this lightly over the crust so it becomes golden and shiny while baking.
• Place the pie on a baking sheet to catch any bubbling juices, then bake it in the oven for about 45 to 50 minutes. The crust should turn golden brown, and the filling should be bubbling gently through the top. If the crust begins to brown too quickly, you can cover the edges with foil to prevent burning.
• Once baked, remove the pie from the oven and allow it to cool for at least two hours before slicing. This cooling time helps the filling thicken so each slice holds its shape beautifully.

Notes

• Brush the crust with egg wash to create a beautiful golden finish.
• Use a lattice crust to allow steam to escape and prevent sogginess.
• Do not overfill the pie or the filling may overflow during baking.
• Cut fruit into similar-sized pieces so it cooks evenly.

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