Grandma’s Old-Fashioned Strawberry Rhubarb Pie Recipe
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Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes Servings: 6
Grandma’s Old-Fashioned Strawberry Rhubarb Pie recipe is the kind of dessert that tastes like a summer afternoon. Sweet, juicy strawberries and tart rhubarb are piled high between two layers of a buttery, flaky crust — and once you pull it out of the oven with those gorgeous juices bubbling up through the slits, you’ll know exactly why this old-fashioned classic has stood the test of time.
Why This Strawberry Rhubarb Pie Is the Best One You’ll Ever Make
I learned to love this pie by watching my grandmother make it. Her kitchen always smelled amazing when rhubarb season hit — that sweet, slightly tangy aroma coming from the oven was one of my favorite things about spring and summer growing up. Grandma’s pies were always brimming with fresh rhubarb, and I couldn’t wait for them to cool down enough to eat (though I’ll admit I rarely waited long enough!).
What makes this rhubarb strawberry pie so special is that it hits every note perfectly. The strawberries bring the sweetness. The rhubarb brings that wonderful, puckery tartness. And the all-butter crust? It’s the golden, flaky frame that holds it all together. This is a very traditional pie where I grew up, and if you’ve never tried it, you are absolutely in for a treat.
Whether you pick up your strawberries and rhubarb at the farmers market, a pick-your-own farm, or just grab them at the grocery store — make sure you get a little extra. Because once you make this pie, you’re going to want to make it again right away.
What Is Rhubarb, Anyway?
If you’ve never cooked with rhubarb before, don’t worry — you’re not alone! Rhubarb is a vegetable (yes, vegetable!) that looks a lot like celery with its long stalks. The stalks can be green, red, or a mix of both, and they have a very tart, almost sour flavor on their own. That’s exactly why it pairs so beautifully with sweet fruit like strawberries. The two balance each other out perfectly.
Only the stalks of rhubarb are edible. The leaves should always be removed and thrown away, as they are not safe to eat.
How to Choose the Best Rhubarb
Finding good rhubarb makes a big difference in this pie. Here’s what to look for at the store or farmers market:
Look for stalks that are crisp and firm with a shiny surface. They should be between 12 and 18 inches long. The redder the stalks, generally the sweeter the flavor — but green rhubarb works just fine too.
Avoid rhubarb that feels soft or limp, or has visible blemishes or dry, shriveled ends.
Timing: In the U.S., fresh rhubarb is typically available in spring and early summer, with peak seasons in April/May and again in June/July. If you grow your own, use it quickly after picking — it dries out fast. Dice it up right before you’re ready to use it.
Ingredient Notes for This Strawberry Rhubarb Pie Recipe
You only need a handful of simple ingredients to make this pie. Here’s what to know about each one:
Strawberries — Fresh, ripe strawberries are the way to go. I love using locally grown berries from the farmers’ market when I can. They’re sweeter, juicier, and just taste more like summer. Slice them about the same thickness as your rhubarb so everything cooks evenly.
Rhubarb — Dice your rhubarb into pieces about ½ inch thick. No need to peel it — just remove the leaves and the white tough end if it’s still on. Fresh rhubarb is best, but frozen rhubarb works too (see tips below).
Granulated Sugar — Plain white sugar is all you need. The combination of the sugar with the strawberries naturally thickens the filling as it bakes — no cornstarch or tapioca required!
Cinnamon — Just a small pinch (½ teaspoon) adds a subtle warmth that ties the whole filling together. This is optional but highly recommended.
Cold Butter — Small pieces of cold, salted butter are dotted over the filling before the top crust goes on. This adds richness and helps the filling come together beautifully.
Pie Crust — You’ll need a top and bottom crust. My homemade all-butter pie crust is my favorite here — it’s rich, flaky, and so worth the extra few minutes. That said, a good store-bought refrigerated crust works perfectly well too.
Egg + Turbinado Sugar — One egg whisked with a little water makes a golden egg wash. The turbinado (coarse) sugar sprinkled on top gives the crust a beautiful sparkle and a little crunch.
How to Make Strawberry Rhubarb Pie
It’s a super easy rhubarb strawberry pie recipe to make, especially if you have a crust in the freezer or if you buy your pie crusts already made!
- Preheat your oven to 350º so it gets nice and hot.
- Slice the strawberries and the stalks of rhubarb into even thicknesses. There’s no need to peel rhubarb. Just remove the leaves and the white portion on the other end if it wasn’t removed before you got it.
- Mix the first five ingredients (strawberries, rhubarb, sugar, cinnamon, and butter) in a medium bowl.
- Place the bottom crust in your pie pan.
- Add the fruit filling.
- Cut the cold butter into small pieces and put it randomly over the top of the filling.
- Top with the second pie crust.
- Whisk the egg and 1 teaspoon of water together in a small bowl until foamy to make an egg wash.
- Brush the top of the pie crust with the egg wash and quickly sprinkle with the turbinado sugar before the egg wash dries.
- Make 4 to 6 slits with a sharp knife in the top crust so the steam can escape.
- Bake at 350°F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly.
Pro Tips for a Perfect Pie Every Time
Making this pie is truly easy, but a few tricks will take it from good to absolutely great:
Keep your pie crust cold. Cold butter = flaky crust. Roll your dough out right before you need it, or keep it covered in the refrigerator until you’re ready. When the butter in the dough bursts in the hot oven, it becomes makes the crust flaky. If the dough warms up too much, it gets limp and hard to work with.
Fresh rhubarb = no soggy crust. Fresh rhubarb has less moisture than frozen, which means a cleaner, less watery filling. If you’re using frozen rhubarb, make sure it’s completely thawed and you’ve pressed out any excess liquid before using it.
No thickeners needed. This recipe doesn’t call for cornstarch or tapioca because the sugar and butter do the work. If your pie seems juicy after baking, it was likely underbaked — give it the full time in the oven until it’s golden and bubbly. You can also refrigerate it. Cooling helps the filling set as well.
Use the egg yolk AND the white for your egg wash. Many recipes only call for the egg white, but using the whole egg gives you that gorgeous deep golden color on the crust.
Add the sugar immediately after the egg wash. The turbinado sugar needs to stick before the wash dries. Brush the egg wash on, then sprinkle the sugar right away for that beautiful crunch on top.
Bake it on a lined sheet pan. This pie can bubble over in the oven — place it on a parchment-lined baking sheet on the lowest rack to catch any drips and make clean-up easy.
Cover the edges of the crust if they’re getting too dark before the center is done. You can use a pie shield ring or cover them loosely with strips of aluminum foil.
How to Serve Strawberry Rhubarb Pie
This pie is wonderful served warm, just slightly cooled from the oven. Here are a few of our favorite ways to enjoy it:
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With a scoop of vanilla ice cream. This is the classic — and for good reason. The warm pie + cold ice cream combo is absolutely dreamy. The ice cream melts slightly into those ruby-red juices and it’s just chef’s kiss.
With a dollop of fresh whipped cream. If you want something a little lighter, a big spoonful of fresh whipped cream on the side is wonderful.
Served warm with nothing at all. Honestly, this pie is so good that it needs zero garnish. Just a fork and a happy heart.
This pie is perfect for summer potlucks, holiday dinners, Mother’s Day, a Sunday family gathering, or honestly anytime when you want to make your kitchen smell incredible.
How to Store Strawberry Rhubarb Pie
At room temperature: You can leave the pie on the counter, loosely covered, for up to 2 days.
In the refrigerator: For the best results, refrigerate your pie after the first day. This helps keep the filling from getting soggy and keeps the crust holding its shape. It will stay fresh for 3 to 4 days covered in the fridge.
To reheat: Warm individual slices in the microwave for about 30–45 seconds, or place the whole pie in a 325°F oven for 10–15 minutes.
To freeze: This pie freezes beautifully! You can freeze the whole pie or individual slices. Wrap tightly in plastic wrap, then place in an airtight container or freezer bag. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving. I love freezing it by the slice so I can pull out just one or two at a time — nothing goes to waste that way!
Make-ahead tip: You can assemble the unbaked pie and freeze it before baking. When you’re ready, bake it directly from frozen — just add an extra 15–20 minutes to the baking time and keep an eye on the crust.
Fun Variations to Try
Lattice Top Pie. Instead of a full top crust, try a beautiful lattice crust for a more classic look. It lets the pretty red filling peek through and looks absolutely stunning on a summer table.
Sweeter Filling. If you’re new to rhubarb or prefer a sweeter pie, increase the sugar to 1 cup. The rhubarb flavor will still come through but with less tartness.
Add a Hint of Orange. Mix in 1 teaspoon of fresh orange zest with the filling for a bright, citrusy twist that’s incredible.
Deeper Red Color. A reader asked if she could add a small packet of dry strawberry Jello to deepen the color of the filling — and yes, you can! It gives the filling a beautiful deep red and adds just a hint more sweetness.
Crumble Top. Swap the top pie crust for a buttery oat crumble topping instead. It’s quicker to put together and gives you that cozy, crisp-like texture on top.
Gluten-Free. Use your favorite gluten-free pie crust and this recipe is completely gluten-free friendly.
Frequently Asked Questions
Do I need to thicken the filling with cornstarch or tapioca? Nope! This recipe doesn’t require any thickeners. The sugar and butter combine with the natural juices from the fruit during baking to create a naturally thick, glossy filling. If the pie looks runny after baking, it may just need more time in the oven.
Can I use frozen strawberries or frozen rhubarb? You can use frozen rhubarb — just make sure it’s completely thawed and you’ve pressed out any extra liquid before adding it to the filling. Too much water in the filling can lead to a soggy bottom crust. Fresh strawberries are preferred, but frozen can work in a pinch if well-drained.
Why is my strawberry rhubarb pie watery? This is almost always caused by underbaking or using very wet frozen fruit that wasn’t drained well. Bake the pie until you see the filling bubbling actively through the steam slits — that’s how you know it’s done. Also, let the pie cool for at least 30 minutes before slicing so the filling can set up.
What’s the ratio of strawberries to rhubarb in pie? This recipe uses a 1:3 ratio — 1 cup of strawberries to 3 cups of rhubarb. This gives you a pie that’s more tart than sweet, which is the traditional flavor. If you prefer a sweeter, more berry-forward pie, you can use a 1:1 or 2:1 strawberry-to-rhubarb ratio.
Do I need to peel rhubarb before baking? No! There’s no need to peel rhubarb. Just trim off the leaves (discard them — they’re not safe to eat) and the white end of the stalk, then dice and use.
What temperature do I bake strawberry rhubarb pie? Bake at 350°F for 1 hour to 1 hour and 10 minutes, or until the crust is golden brown and you can see the filling bubbling through the steam slits.
Can I make this pie ahead of time? Yes! You can bake it the day before and store it covered at room temperature or in the refrigerator. You can also assemble and freeze it unbaked, then bake from frozen when you’re ready.
What does rhubarb taste like? Raw rhubarb is very tart — almost sour, like a green apple cranked up. When it’s cooked with sugar and sweet strawberries, that tartness mellows into a bright, tangy flavor that’s really wonderful and unlike anything else.
The Slice You’ve Been Waiting For
This Grandma’s Old-Fashioned Strawberry Rhubarb Pie is one of my most treasured recipes, and I truly hope it becomes a staple in your home too. There is nothing quite like the combination of sweet strawberries and tart rhubarb tucked inside a golden, flaky, buttery crust. It tastes like summer, like home, and like love — all in one slice.
If you try this recipe, I’d love to hear how it turns out! Drop a comment below and give it a ⭐⭐⭐⭐⭐ rating. Your reviews help other home bakers find this recipe and decide if it’s right for them — and I’m so grateful for every single one!
Strawberry Rhubarb Pie Recipe
Ingredients
- 1 cups strawberries sliced
- 3 cups rhubarb diced 1/2″ thick
- 3/4 cup granulated sugar
- 2 tbsp butter cold and diced into small pieces
- 2 pie crusts package refrigerated or homemade
- 1 egg whipped with 1 tsp water
- 2 tbsp turbinado sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 °F, and place a baking sheet on the lowest rack to catch any drips from the pie.
- In a large bowl, add the sliced strawberries, diced rhubarb, cinnamon, and sugar. Stir to combine.
- Place 1 pie crust in the bottom of a 9-inch pie plate. Spoon the fruit mixture over pie crust.
- Cut the butter into small pieces and put it randomly over the filling.
- Top the filling with the remaining pie crust.
- Whisk the egg with 1 tsp of water until no longer thick. Brush the top of the pie crust with the egg wash. Immediately sprinkle the top of the crust with 2 tablespoons of white turbinado sugar. Cut 4 or 5 slits in top for steam to escape.
- Bake at 350 °Ffor 1 hour to 1 hour and 10 minutes or until golden brown and bubbly. Shield the crust with aluminum foil during the last 10 minutes if the pie is becoming excessively brown.
- Cool on a wire rack 30 minutes before serving.
Video
Notes
- My egg wash uses both the yolk and white mixed with a teaspoon of water and whipped together.
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- Many egg washes use only the white, but I’ve found the crust browns more golden by using both.
- What eggwash I have left I cook up for my pup. She loves it.
- Add the egg wash quickly followed by the sugar.
- If it dries, the sugar will not adhere or cook onto the crust and just falls off.
- I like turbinado sugar. It’s a coarser sugar that adds a nice crunch.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes You’ll Love
If this strawberry rhubarb pie has you in a rhubarb mood (welcome to the club!), here are some other recipes you’ll want to try:
Mom’s Rhubarb Custard Pie — A creamy, dreamy rhubarb filling under a gorgeous lattice crust. This one is a real showstopper and so easy to make.
Apple Rhubarb Skillet Pie — Tart rhubarb meets sweet apple in this fun and rustic skillet pie. A perfect twist on a classic!
Strawberry Rhubarb Bread with Streusel — All the flavors of this pie in a beautiful, easy quick bread topped with a sweet crunchy streusel and glaze. Perfect for breakfast or an afternoon snack.
Rhubarb Crunch — If you love that tart rhubarb flavor but want something quicker and easier than a pie, this simple rhubarb crunch with a buttery oat topping is always a crowd-pleaser.
Rhubarb Sauce — A smooth, sweet-tart sauce that’s incredible over ice cream, pancakes, pork chops, and more. A great way to use up extra rhubarb!
And when strawberry season is in full swing, don’t miss my Strawberry Cheesecake Salad — a creamy, no-bake treat that comes together in minutes!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
I hope you enjoyed this recipe for rhubarb strawberry pie. And, even though I don’t need an excuse to eat pie, Pi day would be a great one. Just look at these amazing pie day recipes!
More Recipes for Pi(e) Day
- Chocolate S’mores Pie by The Redhead Baker
- Cinnamon Swirl Apple Pie by Amy’s Cooking Adventures
- Sweet Potato Pecan Pie by West Via Midwest
- Carrot Tart by A Day in the Life on the Farm
- Banana Meringue Pie by Cheese Curd in Paradise
- Strawberry Rhubarb Pie by Hostess at Heart
- Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
- Creamsicle Meringue Pie by Karen’s Kitchen Stories
- Lime Avocado Coconut Pie by Savory Moments
- Lattice Top Strawberry Pie by Magical Ingredients
If you have a green thumb, you could grow your own with these tips. I’m happy to report that I now have my own beautiful rhubarb plants! Grown in the Midwest, rhubarb will grow best between April and May.
Originally published: March 14, 2021. Updated: March 17, 2026– Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.
Can I add a bit of dry jello package to make rhubarb red?
You certainly can!
I have a quick question. The instructions say to mix cinnamon with the strawberries, rhubarb, and sugar, but cinnamon is not listed in the ingredients…. Do I add cinnamon or not? Thanks for your help =)
Bonita, I put 1/2 teaspoon of cinnamon in this pie. Thank you for catching that. Jumping over to add it.
I can’t wait to bite into this pie, it’s cooling right now, I do have one question, where does the butter go, I might be missing something ..I saw it in the ingredient list but not in the instructions, so I left it out
Oh heaven’s, Bev, thank you for your comment. I dice up the butter and put it over the filling before I put on the top crust. I’m headed over to edit my recipe and really appreciate you stopping by.
Rhubarb anything has my heart!! I loved this recipe so much, and it was a nice change of pace from my Rhubarb raisin I always make!
Thank you, Michaela!
I just got some rhubarb and I am definitely using it for this recipe! Looks amazing!
Thank you, Madi! We really love this pie!
I just bought some rhubarb the other day and I made this pie last night, simple, delicious and the perfect sweet-tart ratio! A winner!
So glad you enjoyed it, Kathleen! Thank you!
I had some rhubarb that I froze from last year’s crop, and I made this pie with it. So easy to make and so delicious! I served it with a big scoop of vanilla ice cream and everyone loved it!
Yum! That’s my favorite way too. So glad you enjoyed it!
This pie screams spring! Such perfect flavors … I just love everything about it.
Thank you, Ann!
The pie looks and sounds absolutely delicious. I have never tried rhubarb and woud like to try your recipe. Thanks for sharing.
Thank you, Radha! We love this pie and it’s easy to make. Please stop back and let me know what you think.
My husband says I can make your recipes everyday! Needless to say HE LOVED This pie! Thank you so much for the easy directions!
Thank you, Michele! This is one of our favorite pies too!
Oh my heavens! My daughter and hubby LOVE this recipe! Definitely a big hit here! I’m definitely making this again soon!
Thank you, Beth! So glad you enjoyed it.
Strawberry Rhubarb is one of my favorite combinations! Will be a perfect dessert for spring and summer.
Thanks, Biana! It’s a fav here too!
Made this for pie day today, so delicious! Love the strawberries and rhubarb together — thanks for sharing!
So glad you enjoyed it! Thanks, Michelle!
This pie is super delicious. I’m a big fan of strawberries and rhubarb so this is right up my corner. Will be making this again.
Thank you! We love that combo too!
This is perfect for me right now! Our rhubarb is growing like crazy! Such a great recipe.
You’re so lucky! I’d love a dozen stalks right now!
I love rhubarb and this is one of my all-time favorites! Your crust looks so good, too!
Thank you, Amy!
I’ve always wanted to try making strawberry rhubarb pie. Your pie sounds like the perfect place to start.
Thank you, Karen! We love it!
Strawberry Rhubarb pie is one of my favorites. Yours looks absolutely lovely. Such a great springtime dessert.
Thank you, Wendy! I really wish I could grow it! I’m rhubarb cursed.
This pie looks so delicious. I would love to make it!
Thank you, Terri! We love this one all summer long.