Strawberry rhubarb pie is one of those desserts that feels old-fashioned in the best way.
It has that buttery golden crust, bright red filling, sweet strawberries, tart rhubarb, and a little bubbling juice around the edges that makes the whole kitchen smell like summer. It is cozy, nostalgic, and just fancy enough to feel special without being hard to make.
The magic is in the balance. Strawberries are sweet and juicy. Rhubarb is sharp and tangy. Together, they create that perfect sweet-tart pie filling that does not taste flat or overly sugary.
If you have never baked with rhubarb before, do not worry. This recipe is beginner-friendly and walks you through everything: how to prepare the rhubarb, how to keep the pie from getting runny, what thickener to use, how long to bake it, and how to know when it is done.
Ingredients for Strawberry Rhubarb Pie
For the pie filling:
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 3 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon butter, cut into small pieces
For the crust:
- 1 double pie crust, homemade or store-bought
- 1 egg, beaten
- 1 tablespoon coarse sugar, optional
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How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Strawberries and Rhubarb
Wash the strawberries and rhubarb well. Hull the strawberries and slice them. Trim the ends of the rhubarb stalks, then slice the stalks into small ½-inch pieces.
Use only the rhubarb stalks. Do not use rhubarb leaves.
Place the sliced strawberries and rhubarb in a large mixing bowl.
Step 2: Mix the Filling
Add sugar, cornstarch, lemon juice, vanilla extract, and salt to the bowl with the fruit. Stir gently until everything is evenly coated.
Let the filling sit for about 10–15 minutes. This gives the sugar time to draw out some juices and helps the thickener start working.
The filling will look juicy, and that is normal.
Step 3: Prepare the Pie Crust
Roll out your bottom pie crust and place it into a 9-inch pie dish. Gently press it into the bottom and sides without stretching the dough.
Pour the strawberry rhubarb filling into the crust. Dot the top with small pieces of butter.
Then add the top crust. You can use a full crust with slits cut into the top or create a classic lattice crust.
A lattice crust looks beautiful with strawberry rhubarb pie because the red filling bubbles through the gaps as it bakes.
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Step 4: Seal and Brush the Crust
Trim any excess dough, then crimp the edges with your fingers or a fork.
Brush the top crust with beaten egg. This helps the pie bake up golden and glossy. Sprinkle with coarse sugar if you want a little sparkle and crunch.
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 35–45 minutes, or until the crust is golden and the filling is bubbling thickly.
The bubbling part matters. If the filling is not bubbling, the cornstarch may not fully activate, and the pie may stay runny.
If the crust edges brown too quickly, cover them with foil or a pie crust shield.
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Step 6: Let the Pie Cool
This is the hardest part, but it is important.
Let the pie cool for at least 3–4 hours before slicing. Strawberry rhubarb pie needs time to set. If you cut into it too soon, the filling may run everywhere even if you baked it perfectly.
Serve it at room temperature or slightly warm with vanilla ice cream or whipped cream.
Tips for the Best Strawberry Rhubarb Pie
Use Fresh Rhubarb if You Can
Fresh rhubarb gives the pie that classic tart flavor and soft-but-not-mushy texture. Look for firm, crisp stalks. The color can range from green to deep red, and both can be used.
If using frozen rhubarb, thaw it first and drain excess liquid.
Do Not Skip the Thickener
Strawberries release a lot of juice as they bake. Rhubarb also softens and releases moisture. Cornstarch helps turn all that juice into a glossy filling instead of a watery mess.
You can also use tapioca starch if you prefer.
Let the Pie Bubble
The filling needs to bubble in the oven so the thickener can do its job. Look for thick bubbles coming up through the crust vents or lattice gaps.
Cool Before Slicing
Warm pie smells amazing, but slicing too early can ruin the texture. Give it time to set.
Taste Your Rhubarb
Some rhubarb is more tart than others. If your rhubarb tastes very sharp, you can add an extra 2 tablespoons of sugar to the filling.
How to Keep Strawberry Rhubarb Pie From Being Runny
A runny pie usually happens for one of these reasons:
- Too much fruit juice
- Not enough thickener
- Pie was not baked long enough
- Filling did not bubble
- Pie was sliced too soon
- Frozen fruit was not drained
To avoid a watery pie, use the right amount of cornstarch, bake until the filling bubbles, and let the pie cool fully before cutting.
A baking sheet under the pie is also helpful because strawberry rhubarb filling can bubble over.
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Can You Use Frozen Strawberries or Rhubarb?
Yes, you can use frozen strawberries or rhubarb, but fresh usually gives the best texture.
If using frozen fruit:
- Thaw it first.
- Drain off extra liquid.
- Pat lightly with paper towels if very wet.
- Add the thickener as directed.
Frozen fruit can make the filling juicier, so do not skip the cooling time.
Strawberry Rhubarb Pie With Crumb Topping
If you do not want a top crust, you can make a crumb topping instead.
Crumb topping ingredients:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ cup rolled oats
- ½ teaspoon cinnamon
- ⅓ cup cold butter, cubed
Mix the flour, brown sugar, oats, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the filling and bake as directed.
This version tastes a little like strawberry rhubarb crisp in pie form.
What to Serve With Strawberry Rhubarb Pie
This pie is delicious on its own, but it is even better with:
- Vanilla ice cream
- Whipped cream
- Greek yogurt
- Fresh strawberries
- Hot coffee
- Iced tea
- Custard sauce
Vanilla ice cream is the classic choice because the creamy sweetness balances the tart rhubarb beautifully.
How to Store Strawberry Rhubarb Pie
Let the pie cool completely, then cover it loosely.
You can store it:
- At room temperature for up to 1 day
- In the refrigerator for 3–4 days
- In the freezer for up to 3 months
If refrigerating, let slices sit at room temperature for a few minutes before serving, or warm them gently in the oven.
Can You Freeze Strawberry Rhubarb Pie?
Yes. You can freeze strawberry rhubarb pie before or after baking.
To freeze before baking:
Assemble the pie, wrap it tightly, and freeze. Bake from frozen, adding extra baking time as needed.
To freeze after baking:
Cool the pie completely, wrap it well, and freeze. Thaw in the refrigerator, then warm in the oven.
FAQs About Strawberry Rhubarb Pie
What does strawberry rhubarb pie taste like?
Strawberry rhubarb pie tastes sweet, tart, fruity, buttery, and slightly tangy. The strawberries add sweetness, while the rhubarb gives the pie its bright, sharp flavor.
Do you peel rhubarb for pie?
Usually, no. Rhubarb does not need to be peeled unless the stalks are very tough or stringy. Just trim the ends and slice the stalks.
Why is my strawberry rhubarb pie runny?
The pie may be runny if it did not have enough thickener, was not baked long enough, did not bubble fully, or was sliced before cooling.
Can I make strawberry rhubarb pie ahead of time?
Yes. Strawberry rhubarb pie is a great make-ahead dessert because the filling sets better as it cools. You can bake it the day before and store it covered.
Can I use store-bought pie crust?
Yes. Store-bought pie crust works well if you want an easier recipe. A homemade crust is lovely, but not required.
Should strawberry rhubarb pie be served warm or cold?
It can be served at room temperature, chilled, or slightly warm. If you warm it, let it set fully first so the filling does not run.
Final Thoughts
Strawberry rhubarb pie is the kind of dessert that feels simple, nostalgic, and special all at once.
The strawberries bring sweetness, the rhubarb adds that signature tartness, and the buttery crust pulls everything together.
As long as you use enough thickener, bake until the filling bubbles, and let the pie cool before slicing, you will end up with a beautiful summer pie that tastes like sunshine and home.
