Skip to Content

Strawberry Rhubarb Pie Recipe

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.

Flay lay photo of two slices of pie on a red checkered napkin with the cut pie in the background.

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.

A slice of old-fashioned strawberry rhubarb pie on a plate in front of a whole pie.

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.

Fresh sliced rhubarb in a white bowl with stalks of rhubarb on an antique tray.

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.

A single slice of a strawberry rhubarb pie recipe on a plate.

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!

  1. Preheat your oven to 350º first so it gets nice and hot.
  2. Slice the strawberries and dice up the rhubarb.
  3. Mix the first five ingredients (strawberries, rhubarb, sugar, cinnamon, and butter) in a bowl.
  4. Place the first pie crust in your baking dish.
  5. Add the fruit mixture.
  6. Cut the butter into small pieces and put it randomly over the filling.
  7. Top with the second pie crust.
  8. Whisk the egg and water together to make an egg wash.
  9. Cover the top crust with the egg wash and quickly sprinkle with the turbinado sugar before the egg wash dries.
  10. Make 4 to six slits with a sharp knife in the pie crust so the steam can escape.
  11. Bake at 350°F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly.
Easy strawberry pie slice on a plate.

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.

Single slice of strawberry rhubarb pie on a plate with other pieces in the background.

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

  1. Pie Plate
  2. Mixing Bowls
  3. Pastry Brush

Other Rhubarb Recipes

Apple Rhubarb Pie. A tart and sweet pie that will surprise you.

Rhubarb Sauce. Make this delicious smooth sauce as an ice cream drizzle, jam, or even served over pork!

Rhubarb Crisp with Strawberry Jello. Another perfect pairing you will enjoy.

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

If you liked this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

A single slice of a strawberry rhubarb pie recipe on a plate with a second slice in the background.
Print
5 from 11 votes

Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie Recipe is an old-fashioned favorite. It's the perfect blend of sweet and tart under a golden flaky crust.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 6
Author Hostess At Heart

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

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°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.

Notes

  •  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.

Nutrition

Calories: 437kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 279mg | Potassium: 277mg | Fiber: 3g | Sugar: 31g | Vitamin A: 220IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 2mg
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.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating




Bev

Sunday 23rd of May 2021

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

Julie Menghini

Monday 24th of May 2021

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.

Michaela Kenkel

Friday 26th of March 2021

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!

Julie Menghini

Friday 26th of March 2021

Thank you, Michaela!

Madi

Monday 22nd of March 2021

I just got some rhubarb and I am definitely using it for this recipe! Looks amazing!

Julie Menghini

Tuesday 23rd of March 2021

Thank you, Madi! We really love this pie!

Kathleen P

Sunday 21st of March 2021

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!

Julie Menghini

Tuesday 23rd of March 2021

So glad you enjoyed it, Kathleen! Thank you!

Debi

Sunday 21st of March 2021

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!

Julie Menghini

Sunday 21st of March 2021

Yum! That's my favorite way too. So glad you enjoyed it!