Nothing says summer like a homemade strawberry rhubarb pie. This classic dessert balances juicy strawberries with tangy rhubarb inside a flaky crust and finishes with a buttery crumb topping. It’s perfect for picnics, potlucks, holiday dinners, or any warm-weather celebration. The recipe below is straightforward, uses simple pantry ingredients, and highlights fresh spring produce.
This version is a crumb-topped strawberry rhubarb pie that stays true to the sweet-and-tart combination everyone loves. Use a homemade double crust or a store-bought crust for a faster bake—both work well.
Why You’ll Love This Strawberry Rhubarb Pie
- Sweet and tart: Fresh strawberries and rhubarb create a bright, balanced flavor.
- Simple to prepare: Minimal prep and easy to assemble, great for beginner bakers.
- Versatile: Serve warm with ice cream or chilled with whipped cream—both are excellent.
Ingredients You’ll Need
- Double pie crust (homemade or store-bought)
- 5 cups fresh strawberries, hulled and sliced
- 2 stalks rhubarb, peeled and diced (about 2 cups)
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour (for filling)
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons butter, cubed
How to Make Strawberry Rhubarb Pie
Prep the Fruit Filling
Begin by combining the sliced strawberries and diced rhubarb in a large bowl. In a separate bowl, whisk together the brown sugar, granulated sugar, flour, cornstarch, salt, and cinnamon (if using). Pour the dry mixture over the fruit and gently toss until the berries and rhubarb are evenly coated. Let the mixture sit for a few minutes while you prepare the crust; this helps the sugars and thickeners begin to bind the juices.
Assemble the Pie
Place a nine-inch pie crust in a pie pan and chill for 10 minutes to firm up. Spoon the fruit filling into the crust and dot the top with small cubes of butter. For the crumb topping, mix 3 tablespoons flour, 1 tablespoon sugar, and 1/8 teaspoon salt. Cut in 1 tablespoon softened butter until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the fruit.
Bake the pie at 400°F (200°C) for 50–60 minutes, or until the filling is bubbling and the top is golden brown. To prevent overflow, place a baking sheet on the rack below the pie. After baking, transfer the pie to a wire rack and cool for about 2 hours to let the filling set before slicing.
Tips for the Best Strawberry Rhubarb Pie
- Brush the crust lightly with milk or an egg wash and sprinkle with sugar for a shiny, sweet finish.
- Use fresh rhubarb for the best texture and brightness; frozen rhubarb can be used but should be thawed and drained first.
- If the filling seems too wet, add an extra teaspoon of cornstarch; for a firmer filling, increase cornstarch to 3 tablespoons.
- Place a baking sheet beneath the pie to catch any drips during baking.
Storage and Serving Suggestions
- To serve: Enjoy warm with a scoop of vanilla ice cream or cool to room temperature and serve with whipped cream.
- To store: Cover and refrigerate leftovers for up to 4 days.
- To freeze: Wrap the cooled pie tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Strawberry Rhubarb Pie Recipe FAQs
Yes. Thaw and drain the fruit thoroughly to remove excess liquid, then proceed with the recipe. You may need slightly more thickening agent if the fruit releases much juice.
Absolutely. Instead of a crumb topping you can use a full double crust, a lattice top, or a single top crust—adjust baking times as needed to achieve a golden finish.
Cornstarch is a great choice for a clear, glossy filling. You can also use all-purpose flour or tapioca as alternatives; adjust quantities for the desired thickness.
More Dessert Recipes
If you enjoy this strawberry rhubarb pie, try other fruit-forward desserts like berry cheesecake salad, strawberry cheesecake cookies, or classic pumpkin bars with cream cheese frosting for seasonal variety.
Strawberry Rhubarb Pie (Recipe)
Ingredients
Pie
- 5 cups strawberries, hulled and sliced
- 2 stalks rhubarb, peeled and diced
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 tablespoons butter, cubed
- 9-inch pie crust
Crumb Topping
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon butter, softened
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the strawberries and rhubarb in a large bowl.
- In a separate bowl, sift together the brown sugar, granulated sugar, flour, cornstarch, salt, and cinnamon. Stir into the fruit until evenly coated.
- Place the pie crust in a nine-inch pan and chill for 10 minutes.
- Spoon the fruit filling into the chilled crust and dot with cubed butter.
- Mix the crumb topping ingredients and cut in the butter until crumbly. Sprinkle evenly over the fruit.
- Bake at 400°F for 50–60 minutes, until the filling is bubbling and the top is golden brown. Use a baking sheet under the pie to catch any overflow.
- Cool on a wire rack for about 2 hours before slicing to let the filling set.
Nutrition (per slice, approx.)
Calories: 234 kcal | Carbohydrates: 49 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 118 mg | Potassium: 202 mg | Fiber: 2 g | Sugar: 39 g | Vitamin A: 155 IU | Vitamin C: 54 mg | Calcium: 42 mg | Iron: 1 mg
This strawberry rhubarb pie showcases fresh seasonal flavors and a delightful texture contrast between juicy fruit and a crisp crumb top. With simple ingredients and easy steps, it’s a reliable dessert that highlights spring and early summer produce.