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Strawberry Rhubarb Pie has a sweet-tart filling in a flaky, buttery crust that is Springtime pie perfection! Delicious with a scoop of vanilla ice cream!

Strawberry Rhubarb Pie with a slice removed and placed on a plate to the side

Strawberry Rhubarb Pie

I love the combo of strawberry and rhubarb in desserts. In fact, one of the first recipes I ever posted here on House of Nash Eats was for these delicious Strawberry Rhubarb Crumb Bars that I made on the tail end of rhubarb season, which typically runs between April and May. Since the season is short and I love rhubarb so much, sometimes I buy extra rhubarb stalks to take home and chop up to freeze for off-season use. You also might like my strawberry rhubarb coffee cake!

I actually made this Strawberry Rhubarb Pie and took these pictures last year with some rhubarb I found really late in the season (end of June!) but never got around to posting it because by that point rhubarb was getting scarce and I didn’t want to post a recipe for something when it wouldn’t be easy to get your hands on the ingredients.

Strawberry Rhubarb Pie slice on a white plate with a fork with more pie in the background

But when my sister, who was visiting us this past week for Spring Break with her family, asked me if I had a good strawberry rhubarb pie recipe, it reminded me that I need to get this recipe posted now while rhubarb is just starting to make its appearance in stores, farmer’s markets, and home gardens!

Strawberry Rhubarb Pie ingredients scattered around a pie crust in a pie plate

The filling is made with equal parts strawberries and chopped rhubarb with a just a little cinnamon for warmth and depth, lemon juice and zest for brightness, and tapioca for thickening. And I think this is the perfect pie for a lattice-top pie crust, which never fails to impress.

See how to make pie crust with all my best tips and tricks over on my pie crust recipe post! I even have a video tutorial on my YouTube channel that helps show you how.

Strawberry Rhubarb Pie filling inside a prepared bottom crust

There is something amazingly right and good and true about Strawberry Rhubarb Pie. I mean, rhubarb is this crazy vegetable with poisonous leaves and insanely sour/tart stems but if you add a some sugar and mix them with berries in a pie crust, they create the most wonderful sweet-tart pie that you can possibly imagine. This just may be my favorite pie ever.

Strawberry Rhubarb Pie missing a slice

And the girls are definitely huge fans. I dished up a slice of this strawberry rhubarb pie with a scoop of vanilla ice cream for a treat one afternoon and sat on the back step to watch the girls play in the yard while I ate it. Except I couldn’t even get a bite to a myself because Rose and Clara hovered right next to me and devoured the whole thing spoonful by spoonful while making happy “mmmmmmm” sounds.

an aerial view of a whole Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie with a slice removed and placed on a plate to the side

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie has a sweet-tart filling in a flaky, buttery crust that is Springtime pie perfection!  Delicious with a scoop of vanilla ice cream!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 219kcal
Author: Amy Nash


  • 1
  • 2 1/2 cups rhubarb chopped into 1/2-inch pieces
  • 2 1/2 cups strawberries washed, hulled and cut into pieces about the same size as the chopped rhubarb
  • 1 cup sugar
  • 3 Tablespoons minute tapioca
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 Tablespoons butter
  • 1 beaten egg
  • 1 teaspoon water
  • Extra sugar for sprinkling on top of crust


  • Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
  • Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
  • Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.
  • Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.
  • Let the pie cool for at least 2 hours before cutting and serving.


My favorite basic pie crust recipe can be found here.


Calories: 219kcal | Carbohydrates: 36g | Protein: 1g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 101mg | Fiber: 1g | Sugar: 22g
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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