Strawberry Rhubarb Pie is a delightful combination of sweet and tart flavors that creates an absolutely delicious dessert. This pie showcases the vibrant red hues of fresh strawberries and the tangy, slightly sour notes of rhubarb, resulting in a perfect balance of flavors.
Deliciously Sweet & Tart Strawberry Rhubarb Pie
Every year I plant rhubarb in my garden, and as soon as I start seeing those beautiful, rosy stalks I know that spring is here. Sometimes I’m surprised at how often I hear that someone has never tried rhubarb. I grew up eating it! For those who haven’t tried it, rhubarb is tart and tangy, with a fruity, citrusy flavor almost like sour green apples. It’s absolutely delicious in pies, crumbles, and fruit compote. But my very favorite way to eat it is paired with strawberries and baked into a pie.
This Strawberry Rhubarb Pie is amazing and just screams summer to me. The tart flavor of the rhubarb pairs beautifully with the sweet strawberries and together they create the most beautiful ruby red filling. And baked into a flaky, buttery crust and topped with vanilla ice cream, it is a show-stopping dessert that your friends and family are going to go nuts over! So if you’ve never baked with rhubarb before, this is my plug to remedy that immediately! And start with this pie right here. You can thank me later.
Ingredients You’ll Need to Make Strawberry Rhubarb Pie:
- Pie Crust
- Brown Sugar
- Lemon Juice
- Vanilla Extract
How to Make Strawberry Rhubarb Pie:
- Make the pie crust. You can use our flaky homemade pie crust recipe, or use a store-bought pie crust. Place one round of pie dough into your dish. Chill while you make the filling.
- Make the filling. Put chopped rhubarb and strawberries in a medium bowl. Add the sugars, cornstarch, salt, lemon juice and vanilla and stir gently to combine.
- Assemble the pie. Using a slotted spoon, scoop the fruit into the pie dish, leaving the juice in the bowl.
- Thicken the juice. Pour the juice into a small saucepan and cook over medium-high heat just until it begins to thicken. Pour over the filling in your pie.
- Add the top crust. Add the top crust and flute the edges. Cut slits for the steam to escape. We used a cute mini cookie cutter! Brush the crust with an egg wash and sprinkle with coarse sugar if desired.
- Bake. Bake at 400 degrees for 20 minutes. Lower the heat to 350 and bake for an additional 30 minutes or until golden brown and bubbly.
- Cool and serve. Allow the pie to cool for 2-3 hours before slicing to allow the juices to thicken up. Serve as is or with a scoop of vanilla ice cream. Yum!
Tips & Suggestions:
Replace the top crust with a crumb topping.
In a medium bowl, toss together 3/4 cup brown sugar, 3/4 cup rolled oats, 3/4 cup flour, and 1/4 teaspoon of salt. Add 1 stick of cold butter, cubed. Use a fork, pastry blender, or your fingers to quickly work the butter in until your mixture looks like coarse crumbs. Sprinkle crumb topping over the filling in your pie and bake as directed.
Storing leftover pie.
Loosely cover and store Strawberry Rhubarb Pie for up to two days at room temperature. Or, cover tightly with foil and store in the fridge up to 4 days. You can also freeze leftover slices of pie for 2-3 months.
Where can I find rhubarb?
You can usually find rhubarb in the produce section of the grocery store during the spring and early summer months, usually May-July. If you can’t find it fresh, you can use frozen rhubarb.
How do you freeze rhubarb?
When rhubarb is in season, I love to freeze it so I can enjoy it all year long! To freeze your rhubarb, trim off the stalks and the leafy ends. Slice into 1/2-inch thick pieces. Place on a sheet pan and put in the freezer until solid, then place the frozen rhubarb into freezer bags, removing as much air as possible. Rhubarb will stay fresh for up to one year in the freezer.
More Delicious Pie Recipes:
Strawberry Rhubarb Pie
- 1 large egg
- 1 tablespoon cold water
- Crust: Make your homemade pie crust through step 2, and leave your dough discs in the fridge while you make the filling.
- Preheat your oven to 400℉.
- In a large bowl, add chopped rhubarb and strawberries. In a small bowl, whisk together sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla. Pour over the fruit and gently stir until combined.
- Take your pie dough out of the fridge and roll out each of the discs into a 12 inch circle. Carefully place one circle into your pie dish and gently press it on the bottom and sides of your pie dish.
- Spoon the filling into the crust, leaving the liquid in the bowl. Pour the remaining liquid into a small saucepan, and heat over medium-high heat just until it begins to thicken. Pour over the filling in your pie.
- Place the second pie dough circle on top of the filling. You can either use a knife to cut slits in the top of the pie, or use a small cookie cutter to cut out shapes before putting it on the pie. Trim the edges of the dough and crimp with a fork, or flute using your fingers.
- In a small bowl, whisk the egg and water together. Lightly brush the top of your pie with a pastry brush. You can sprinkle the top with coarse sugar to make it extra fancy.
- Place the pie on a baking sheet and bake for 20 minutes at 400℉. At this point, you can put a pie shield on the edges or cover with foil so that they don't get too brown. Turn the temperature down to 350℉ and bake for 30 more minutes. The filling should be bubbling and the top crust a nice golden brown when done. Remove from oven and set on a cooling rack.
- Let the pie cool at room temperature for 2-3 hours before slicing. The filling will thicken during this time. If you slice the pie when it is still warm, it will be very juicy and run all over. Serve with vanilla ice cream and enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie