This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It's fantastic all on its own or with a scoop of vanilla ice cream!

We love all things rhubarb! When it's in season we freeze it to have plenty year-round and we use it to make Rhubarb Crisp, Rhubarb Crumble Ice Cream, and this wonderful Easy Rhubarb Breakfast Cake.

A strawberry rhubarb pie with slices removed and set on nearby plates.

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.

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. The kind of pie that wins awards in pie baking contests.

Since the season is short and I love rhubarb so much, I always 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!

A slice of strawberry rhubarb pie on a white plate.

Why This Recipe Works

  • 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.
  • It's the perfect pie for a lattice-top pie crust, which never fails to impress, since the holes in the lattice allow moisture from the juicy berries and rhurbarb to escape while the pie bakes so it's not soggy.

A memory from when I originally posted this recipe back in 2017 when my girls were 5 and 3 years old:

"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."

Ingredient Notes

  • Rhubarb: This vegetable can vary from brilliant pink to a muddy green-ish color. Both taste the same and work in this recipe so there is no need to hunt down pink rhubarb, unless the color is important to you. You could always add a drop or two of red gel food coloring (affiliate link) to your filling if you only have the greenish kind.
  • Strawberries: This is a great way to use up strawberries that are looking a little past their prime or aren't quite as sweet. Nobody will notice slightly bruised strawberries once they are baked into a pie! Just cut off any bad parts.
  • Tapioca: Instant tapioca makes a fantastic thickener for fruit pies. The perfect pie should be on the juicy side but still sliceable.
Ingredients for making a strawberry rhubarb pie recipe from scratch in separate bowls.

How to Make this Recipe

Start by making your pie crust. I have a whole post on how to make the best pie crust with all my best tips and tricks! I even have a video tutorial on my YouTube channel that helps show you how. It makes enough for both a top and bottom crust and freezes great so you can always have crusts on hand in the freezer for whenever you want to make this strawberry rhubarb pie recipe.

Roll out the bottom crust until it is slightly larger than your pie plate (affiliate link). I use a 9-inch standard pie plate. Carefully roll the pie crust onto your rolling pin, then transfer it into the pie plate and set aside.

Wash and hull the strawberries, then slice them into quarters or halves. Wash the rhubarb well and discard any leafy ends, which are poisonous. Chop the stalks into ½-inch pieces.

Add the strawberries and rhubarb to a large bowl with the sugar, tapioca, flour, cinnamon, lemon juice, and lemon zest. Toss to distribute everything evenly, then dump the strawberry rhubarb pie filling into the bottom pie crust.

Dot with small pieces of butter, which will add richness to your filling (I forget to do this half the time and the pies still always turn out fantastic, but it really does take your pie to the next level).

Roll out the top crust and cut it into strips. Carefully lay half of the strips going one direction across the pie filling, then gently fold back every other strip about half way. Lay another strip going perpendicular across the other strips, then return the folded back strips to their place and fold back the alternating strips. Repeat this process, adding more strips to form the lattice crust on top of the pie.

To create a finished look, trip away excess overhanging pie crust and tuck the edges under. Use your thumb and forefingers to crimp the edges in a decorative fluted pattern other other finish.

Brush the top of the pie crust with an egg wash and sprinkle with granulated sugar and a little coarse demerara sugar. The granulated sugar will melt while baking to form almost a crackly glaze while the large granules of demerara sugar will hold their shape and add sparkle and crunch to the top of the pie crust.

Bake for 15 minutes at 425 degrees F, then drop the oven temperature to 375 degrees F and bake for another 45-50 minutes (about 60 minutes total bake time) until the crust is golden brown on top and the filling is bubbling. You may want to bake the pie on a baking sheet lined with aluminum foil for easier cleanup because it has a tendency to bake over in the oven.

Cool completely, usually about 4 hours, before slicing and serving.

FAQ's

Can you use frozen fruit?

I use frozen rhubarb all the time to make this pie recipe. The best way to use it is to thaw the rhubarb on the counter for a few hours and discard any liquid. You can get away with using it straight from the freezer, but it will increase your bake time by as much as 20-30 minutes, which can cause the crust to get too brown on top unless you cover the whole thing. You will need to judge doneness by checking to see if the filling is bubbling and thickened in the center of the pie, not just the edges. You can also use frozen strawberries, but they don't do quite as well as the rhubarb since they will be mushier when thawed and release more of their liquid.

Can this pie be frozen, then baked?

Yes, you can assemble this pie and then freeze the whole thing before baking. I recommend wrapping it in plastic wrap, then again in foil. Freeze for up to 3 months and bake straight from frozen, adding an additional 20-30 minutes to your bake time.

Can I freeze leftover pie?

If you have leftovers, you can freeze individual servings and reheat in the oven or microwave. They won't be quite as good - the crust loses some of its texture - but it's still pretty delicious warmed up with a scoop of ice cream on top.

Can I use cornstarch instead of tapioca?

Yes, cornstarch is another good pie thickener and I use it often to make pies. You can replace the tapioca with an equal amount of cornstarch. I find I get more consistent results with this pie using tapioca, but both will work.

Recipe Tips

  • Be sure to freeze rhubarb while it is in season so you can enjoy this pie all year long!
  • Don't chop the strawberries up too small. They will break down a lot while they bake, so you really just want to quarter them, unless they are really large strawberries. If they are small, you may only need to halve them.
  • A homemade pie crust makes such a difference! I really recommend trying one if you haven't in a while, but you can always use a frozen or refrigerated pie crust to make things easier.
  • Let the pie cool COMPLETELY before slicing into it. It takes at least 4 hours for a fruit pie like this to cool all the way so it has time to set up.
A sliced strawberry rhubarb pie.

More Pie Recipes for Homemade Pie Lovers

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Best Homemade Strawberry Rhubarb Pie

5 from 13 votes
Amy Nash
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 10 servings
This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It's fantastic all on its own or with a scoop of vanilla ice cream!

Ingredients
  

  • 1 recipe double-crust pie crust
  • 2 ½ cups rhubarb chopped into ½-inch pieces
  • 2 ½ 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
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 Tablespoons butter
  • 1 beaten egg
  • 1 teaspoon water
  • Extra sugar for sprinkling on top of crust

Instructions
 

  • 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.

Notes

My favorite basic pie crust recipe can be found here.

Nutrition

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!

This post was originally published in April, 2017. The photos and content were updated in November, 2021.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. I still haven't bought any rhubarb this year, I will need to go to the grocer today and get some. It pairs very well with strawberries though!

  2. I love the combination of strawberries and rhubarb! I especially love it in a pie. Your pie is gorgeous and it looks yummy!

  3. My grandmother used to make the best rhubarb and strawberry pie. I grew up eating it and it's one that I miss now that I've moved away from home. Can't wait to give this a try!

  4. i have never tasted rhubarb. the pie looks delish, i should give it a try sometime. your pics are great

  5. Love eating my pies with a couple of scoops on top especially when its still hot :). I'm sold on this recipe, I need to find some rhubarbs so I can make it. Thanks for sharing!

  6. This is my kind of pie, I love strawberry and rhubarb. My dad makes strawberry and rhubarb jam every year and my mum makes a crumble. Pinning for later 🙂

  7. I cannot wait for fresh berry season here. Although winter was mild....I love the warm sun and the wonderful food we can get at the markets. This pie looks totally delicious....and the classic combo will never get old.

  8. I so wanted to make some rhubarb treats last year but try as I might I just couldn't get my hands on some decent rhubarb. Let's hope this is not the case this year because I want to make a strawberry rhubarb pie as pretty as this beauty.

  9. I've never made anything with rhubarb but your pie looks/sounds so good I need to get hold of some to try this.

  10. I'll do anything for pie, and this looks so beautiful with the lattice crust. And you know it's good when the kids devour it. Can't wait to bake one of my own to share with my girls.

  11. Oh man! That reminds me of my childhood! Love those Spring pies! Surely going to use your recipe to bring back those memories! Yum!

  12. This is happening as soon as spring rolls around. My parents got a rhubarb patch at their new house and we are always looking for fun ways to use it!

  13. 5 stars
    I love rhubarb! Sadly it's very hard to find here in Italy. But when I next come across it, I'd love to try this pie. It sounds divine!

  14. 5 stars
    Your Strawberry Rhubarb Pie looks delicious and I love it, I'm sure my little girl will love this too. I will try this one when it is available. Thanks for sharing

  15. 5 stars
    What a wonderfully summery pie, rhubarb grows wild around here and we grow a tonne of strawberries so I guess I have no excuse!