This old-fashioned strawberry rhubarb pie recipe is the perfect pairing of sweet and tart, fruity and flaky. This is the pie you want when you are craving the flavors of Spring.
Strawberry season is here and that means it’s time to pull out all the stops and serve them any way we can while they are beautifully ripe, fresh, and sweet.
Whether you get your strawberries from the farmers market, pick-your-own or grab them at the grocery store make sure you get extra and make this easy strawberry rhubarb pie recipe.
I don’t know if this happens at your house, but every time I want to bake with strawberries, someone eats them before I can get to them.
What is Rhubarb?
Rhubarb is such an interesting vegetable. The raw form of edible rhubarb is a lot like celery.
The stalks of the plant are the only edible part and are most often baked in pies with strawberries.
Rhubarb is pretty tart so the strawberries and sugar provide a nice balance.
How to Choose Rhubarb
Purchase Rhubarb in the grocery store in Spring or Summer for the freshest flavor. In the U.S. the main producers have two growing seasons in April/May and June/July.
Look for rhubarb that is crisp and firm with shiny stalks between 12 and 18 inches in length.
Do not get rhubarb that is soft or limp or has visible blemishes. Check out these great tips for selecting rhubarb at the store.
If you have a green thumb, you could grow your own with these tips. Grown in the midwest, rhubarb will grow best between April and May.
Once you pick home-grown rhubarb, you will need to use it quickly as it can dry out fast. Don’t dice it until you are ready to use it. If you can’t use it right away, dice it up and freeze it in an airtight container to use later.
Why make this Old-fashioned Strawberry Rhubarb Pie recipe?
If you already love an easy strawberry pie, my Strawberry Rhubarb Pie recipe is going to blow you away.
Rhubarb takes the pie to a whole new level. This is a very traditional pie in many parts of the United States so for many of us it is comfort food at its finest.
Strawberry Rhubarb Pie Ingredients
- Strawberries. Always pick the freshest, most ripe strawberries you can find. I prefer our local farmer’s market when they are available.
- Rhubarb. A tart vegetable that looks a lot like celery. Only red.
- Sugar. White Granulated Sugar
- Butter. I typically use salted butter.
- Pie Crusts. Take it easy and use refrigerated pie crusts from the store or make your own. Either one will work.
- Egg. Whipped with water to use as an egg wash.
- Turbinado Sugar. A coarse sugar to top the pie crust with a nice crunch.
How to Make Strawberry Rhubarb Pie
It’s a super easy strawberry pie to make, especially if you buy your pie crusts already made!
- Preheat your oven to 350º first so it gets nice and hot.
- Slice the strawberries and dice up the rhubarb.
- Mix the first five ingredients (strawberries, rhubarb, sugar, cinnamon, and butter) in a bowl.
- Place the first pie crust in your baking dish.
- Add the fruit mixture.
- Cut the butter into small pieces and put it randomly over the filling.
- Top with the second pie crust.
- Whisk the egg and water together to make an egg wash.
- Cover the top crust with the egg wash and quickly sprinkle with the turbinado sugar before the egg wash dries.
- Make 4 to six slits with a sharp knife in the pie 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.
Tips for a Great Pie
Use fresh rhubarb for your old-fashioned Strawberry Rhubarb Pie. This will assure that your pie will not be watery. You can use frozen rhubarb but make sure it is completely thawed and press any excess moisture out of it.
We put our unbaked pie on a baking sheet to prevent it bubbling over in the oven.
Shield the pie with aluminum foil during the last 10 minutes if the pie is becoming excessively brown.
If you bake this pie in a gluten-free pie crust it is gluten-free.
Many egg washes use only the whites, but I’ve found the crust browns more golden by using both.
If the egg wash dries, the coarse sugar will not stick. Put it on right away for a delicious crunch and texture.
Cook your pie until the crust is browned. This will assure a buttery flaky crust.
What eggwash I have left I cook up for my pup. She loves it.
Prefer fresh rhubarb but can use frozen. Using fresh rhubarb will assure that your strawberry rhubarb pie isn’t watery.
Storing and Freezing Your Pie
You can keep a strawberry rhubarb pie for several days. We prefer to refrigerate it which will help to keep the juices from running out of the pie and becoming soggy.
Tightly wrap and place the pie in an air-tight container to keep for up to three months in the freezer. I like to freeze pies by the slice. That way none go to waste when you just need one or two pieces.
You May Need These Supplies
Other Rhubarb Recipes
Rhubarb Sauce. Make this delicious smooth sauce as an ice cream drizzle, jam, or even served over pork!
Rhubarb Muffins. A beautifully moist muffin with cinnamon crumble.
Rhubarb Custard Pie. A creamy dreamy filling under a buttery lattice crust.
Other Strawberry Recipes
Strawberry Cheesecake Salad. A refreshing and sweet salad for summer.
Strawberry Kuchen. An easy dessert.
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 liked this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!
Strawberry Rhubarb Pie Recipe
- 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
- 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°F for 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.
- My egg wash uses both the yolk and white mixed with a teaspoon of water and whipped together.
- 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.