Delicious Homemade Strawberry Rhubarb Pie Recipe
There is something about a homemade strawberry rhubarb pie that feels like the bridge between spring and summer. The strawberries bring the sweetness, the rhubarb brings that little tart bite, and together they bake down into the prettiest ruby-colored filling tucked inside a flaky homemade pie crust.
This is the kind of pie that feels right at home on a farmhouse table, especially when rhubarb starts showing up in the garden or at local farm stands. It is simple, old-fashioned, and just fancy enough to feel special without needing anything complicated.
For this recipe, I use my homemade pie crust, fresh strawberries, chopped rhubarb, a mix of brown sugar and granulated sugar, vanilla, orange juice, and cornstarch to help thicken all those juicy berries. The result is a sweet-tart fruit pie with a buttery crust and a filling that slices beautifully once it has time to cool.
If you have never baked with rhubarb before, this is a good place to start. It gives the pie that classic tangy flavor that keeps it from being overly sweet. The strawberries soften it just enough, and the orange juice adds a little brightness without making the pie taste orange-flavored.
Why You’ll Love This Strawberry Rhubarb Pie
This pie has that classic sweet-tart flavor that makes strawberry rhubarb desserts so good. The strawberries get soft and jammy, the rhubarb adds brightness, and the brown sugar gives the filling a deeper, cozy sweetness.
You’ll also love this recipe because it uses a homemade pie crust. A buttery, flaky crust makes such a difference with fruit pie. It holds up to the juicy filling and gives every bite that perfect mix of tender fruit and crisp golden pastry.
This is also a great make-ahead dessert because fruit pies need time to cool before slicing. You can bake it earlier in the day, let it rest, and serve it after dinner with vanilla ice cream or whipped cream.
Ingredients
You only need a few simple ingredients for this homemade strawberry rhubarb pie.
Homemade Pie Crust
Use one full double-crust recipe of my homemade pie crust. You will need enough for a bottom crust and a top crust.
You can use a full top crust, a lattice crust, or a simple rustic top with a few vents cut into it.
Rhubarb
You will need 3 cups chopped rhubarb. Fresh rhubarb works best. Cut it into small pieces so it bakes evenly.
If your rhubarb is more green than red, that is perfectly fine. Green rhubarb is still good to use. It may not make the filling quite as pink, but the flavor will still be there.
Strawberries
Use 2 1/2 cups sliced strawberries. Fresh strawberries are best for this pie. Hull them and slice them before mixing with the rhubarb.
Brown Sugar and Granulated Sugar
This recipe uses both brown sugar and granulated sugar. The granulated sugar keeps the filling bright and classic, while the brown sugar adds a little depth.
Cornstarch
You will need 6 tablespoons cornstarch to help thicken the strawberry rhubarb filling. Strawberries and rhubarb both release quite a bit of juice as they bake, so the cornstarch helps the pie set once it cools.
Vanilla
A teaspoon of vanilla rounds out the filling and gives it a cozy bakery-style flavor.
Orange Juice
A tablespoon of orange juice brightens the fruit without overpowering the strawberry rhubarb flavor.
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the pie crust
Start by making your homemade pie crust. Roll out the bottom crust and place it into a 9-inch pie plate.
Trim the edges if needed, but leave a little overhang so you can crimp the top and bottom crusts together later.
Trim the edges if needed, but leave a little overhang so you can crimp the top and bottom crusts together later.
Step 2: Make the strawberry rhubarb filling
In a large bowl, combine the chopped rhubarb and sliced strawberries.
Add the brown sugar, granulated sugar, cornstarch, vanilla, and orange juice. Stir gently until the fruit is evenly coated.
At first, it may look like there is a lot of cornstarch in the bowl, but keep gently folding everything together. The fruit juices will start to moisten the sugar and cornstarch mixture.
Step 3: Fill the pie
Spoon the filling into the prepared pie crust, scraping any sugar and cornstarch mixture from the bowl into the pie. Dot the top of the filling with 2 tablespoons of butter cut into small pieces.
Step 4: Add the top crust
Roll out the second pie crust and place it over the filling.
You can make a full top crust and cut a few slits in the top to let steam escape, or you can make a lattice crust if you want that pretty old-fashioned pie look.
Trim and crimp the edges. If desired, brush the top crust lightly with egg wash and sprinkle with a little coarse sugar.
Step 5: Bake the pie
Place the pie on a baking sheet to catch any bubbling juices.
Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, or until the crust is golden and the filling is bubbling through the vents or lattice.
The bubbling is important. That tells you the filling has gotten hot enough for the cornstarch to thicken properly.
Step 6: Cool before slicing
Let the pie cool for at least 3 to 4 hours before slicing.
I know. This is the bossy part of pie baking. But fruit pie needs time to set up. If you slice it too soon, the filling will run everywhere, even if you did everything right.
Once cooled, slice and serve plain, with whipped cream, or with a scoop of vanilla ice cream.
Tips for the Best Strawberry Rhubarb Pie
Let the pie cool completely
This is probably the most important tip. Strawberry rhubarb pie is juicy, and the filling needs time to thicken as it cools. If you cut it while it is still hot, it will be more saucy.
Still delicious, just a little more “cobbler in a crust” situation.
Bake until the filling bubbles
Do not pull the pie out just because the crust looks done. The filling should be bubbling in the center, not just around the edges. That is how you know the cornstarch has activated.
Use a baking sheet
Fruit pies love to bubble over. A baking sheet saves your oven from becoming a sticky little crime scene.
Protect the crust edges if needed
If the edges of the crust start browning too quickly, cover them with foil or a pie shield during the second half of baking.
Use fresh rhubarb if you can
Fresh rhubarb gives the best texture. If using frozen rhubarb, thaw and drain it well before adding it to the filling.
Where to Find Rhubarb
Rhubarb is usually easiest to find in spring and early summer. Check local farm stands, farmers markets, Amish or Mennonite bulk stores, and the produce section at larger grocery stores. If you have a neighbor with a big rhubarb patch, you may also discover that rhubarb people are often very happy to share.
When buying rhubarb, look for firm stalks that are not limp or dried out. The stalks can be red, pink, green, or a mix of colors.
Can I Use Green Rhubarb?
Yes. Green rhubarb is completely fine to use in strawberry rhubarb pie.
The color of rhubarb can vary depending on the variety and how it was grown. Red rhubarb gives the filling a brighter pink color, while green rhubarb may make it a little softer in color. The flavor still works beautifully.
The strawberries will still bring plenty of color to the pie.
Do I Need to Peel Rhubarb?
No, you usually do not need to peel rhubarb.
Just trim off the ends, remove any leaves, and chop the stalks into small pieces. Rhubarb leaves should not be eaten, but the stalks are what you use for baking.
If you have a very tough or stringy stalk, you can pull away any thick strings, but most fresh rhubarb can simply be chopped and used as-is.
Can I Use Frozen Strawberries or Rhubarb?
Fresh fruit is best for this pie, but frozen can work.
If using frozen rhubarb or strawberries, thaw them first and drain off extra liquid. Frozen fruit releases more moisture, so draining helps keep the pie from becoming too runny.
You may still need to bake the pie a few minutes longer if the filling seems extra juicy.
How to Store Strawberry Rhubarb Pie
Let the pie cool completely before storing.
You can keep strawberry rhubarb pie covered at room temperature for about 1 day. For longer storage, cover it and refrigerate for up to 4 days.
The crust will soften a little as it sits, but the flavor is still wonderful.
Can You Freeze Strawberry Rhubarb Pie?
Yes, you can freeze strawberry rhubarb pie.
For best results, freeze the baked and cooled pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Thaw overnight in the refrigerator, then warm slices in the oven if desired.
What to Serve with Strawberry Rhubarb Pie
This pie is delicious on its own, but a scoop of vanilla ice cream is never a bad idea.
You can also serve it with:
- whipped cream
- vanilla bean ice cream
- coffee
- iced tea
- lemonade
For a spring or summer dessert table, this pie would be wonderful with other fruit-forward recipes like strawberry shortcake, lemon bars, blueberry muffins, or a simple fruit salad.
FAQ
Why is my strawberry rhubarb pie runny?
The most common reasons are slicing the pie too soon, not baking it until the filling bubbles, or using fruit that released too much extra liquid. Let the pie cool for at least 3 to 4 hours before cutting so the filling has time to set.
Should strawberry rhubarb pie be refrigerated?
You can leave it at room temperature for about 1 day. After that, it is best to store it covered in the refrigerator.
Can I make strawberry rhubarb pie ahead of time?
Yes. This is a great make-ahead dessert because it needs time to cool before slicing. You can bake it earlier in the day or the night before and let it chill before serving.
Can I use all granulated sugar instead of brown sugar?
Yes, but the brown sugar adds a little extra depth to the filling. If you only have granulated sugar, you can use 2/3 cup granulated sugar total.
What does strawberry rhubarb pie taste like?
Strawberry rhubarb pie is sweet, tart, fruity, and bright. The strawberries make it sweet and jammy, while the rhubarb adds a tangy flavor that keeps the pie from tasting too sugary.
Strawberry Rhubarb Pie
Ingredients
Method
- Preheat the oven to 400°F.
- Roll out one pie crust and place it into a 9-inch pie plate. Chill while preparing the filling.
- In a large bowl, combine the chopped rhubarb and sliced strawberries.
- Add the brown sugar, granulated sugar, cornstarch, vanilla, and orange juice. Stir gently until the fruit is evenly coated.
- Spoon the filling into the prepared pie crust, scraping any sugar and cornstarch mixture from the bowl into the pie. Dot the top of the filling with 2 tablespoons of butter cut into small pieces.
- Roll out the second pie crust and place it over the filling, or cut it into strips for a lattice top.
- Trim and crimp the edges. Cut vents in the top crust if using a full top crust.
- If desired, brush the crust lightly with egg wash and sprinkle with coarse sugar.
- Place the pie on a baking sheet.
- Bake at 400°F for 20 minutes.
- Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 3 to 4 hours before slicing.
- Serve plain, with whipped cream, or with vanilla ice cream.
Notes
- For the best slice, let the pie cool completely before cutting. The filling will continue to thicken as it cools.
- Green rhubarb is fine to use. The color may be less pink, but the flavor will still be delicious.
- If the crust edges brown too quickly, cover them with foil or a pie shield during the last part of baking.
- Place the pie on a baking sheet before baking to catch any bubbling fruit juices.
