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Strawberry Rhubarb Pie

Strawberry rhubarb pie is a delightful summer dessert, perfect for warm evenings, family gatherings, holidays, or backyard BBQs. This simple recipe allows you to enjoy the sweet flavors of fresh strawberries and tangy rhubarb without spending too much time in the kitchen.

strawberry rhubarb pie on a counter.

Prep Time: 15 minutes
Refrigeration Time: 30 minutes
Cook Time: 40 minutes + 30 minutes cooling time
Total Time: 2 hours
Preparation Level: Beginner +

What We Love About the Recipe

  • It’s easy to make and can be ready in just a couple of hours. Whether you are a beginner cook or an experienced one, you can make this pie.
  • The recipe is perfect for parties, potlucks, or any occasion. The ingredients are fresh and delicious.
Using a fork to take a bite of rhubarb pie with ice cream on it.

Ingredients

  • Sugar
  • All-purpose flour
  • Rhubarb sliced into 1/2-inch pieces (get rid of leaves as they are poisonous!)
  • Strawberries hulled and sliced
  • Finely grated orange zest
  • Butter
  • Egg
  • Pinch of sugar for the top
  • Pie crusts

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

How To Make Strawberry Rhubarb Pie

Start by gathering your ingredients. Line a pie pan with one pie crust and set it aside.

Next, add the diced strawberries and rhubarb to a large bowl. In another bowl, mix the sugar and flour and pour it over the strawberry mixture. Toss to coat and place it in the refrigerator to sit for about 30 minutes.

Next, add the orange zest to the bowl and mix well. Pour the fruit into the pie crust and spread it to the edges. Dice up the butter and place it in the pie.

Finally, place the butter around the pie and top with a pie crust. You will make the cutouts before placing them on top of the fruit. If you don’t have pie cutouts, make four small slits at the top of the pie to vent the steam.

Beat the egg and brush it on top of the crust. Sprinkle a pinch of sugar on top of the pie. Bake for 40 minutes or until the top is golden brown. Let cool and serve! 

rhubarb pie with strawberries on a counter.

Top with some ice cream, Cool Whip, or whipped cream.

Adding Variety to the Pie

  • Different Fruit Combinations: For a unique twist on the classic recipe, add other fruits, such as blueberries, raspberries, or apples, to the strawberry rhubarb mix.
  • Spice It Up: Add spices such as cinnamon, nutmeg, or ginger to the filling. These spices give the pie a warm fall feel.
  • Creative Crust Options: Try different types of crusts, such as a lattice top or crumble topping.
A slice of pie on a plate with ice cream on top.

Tips

  • If the edges of the pie start to get too brown, create a pie shield with aluminum foil. Add it around the edges so they don’t continue to brown while baking.
  • If rhubarb is out of season, you can use frozen. Just make sure to let it thaw in the refrigerator before adding it to the pie.

More Delicious Strawberry Desserts

Strawberry rhubarb pie on a counter.

Strawberry Rhubarb Pie

Yield: 8 pieces
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Enjoy the perfect blend of sweet and tangy with this homemade strawberry rhubarb pie! A delightful treat bursting with fresh fruit flavors and flaky crust goodness.

Ingredients

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1 pound rhubarb sliced into 1/2-inch pieces (get rid of leaves as they are poisonous!)
  • 2 pints of strawberries hulled and sliced
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons butter
  • 1 egg
  • Pinch of sugar for the top
  • 2 pie crusts (store-bought)

Instructions

  1. Preheat oven to 400 degrees.
  2. Line the pie pan with the crust.
  3. In a large bowl, mix sugar and flour.
  4. Add the rhubarb and strawberries to another large bowl and mix. Pour the sugar mixture over them and toss to coat. 
  5. Add the orange zest and toss to mix. Let the rhubarb mixture sit for 30 minutes.
  6. Pour the mixture into the pie crust. 
  7. Dice up the butter and place it in the pie.
  8. Top with crust, brush with beaten egg, and sprinkle a little sugar on top. Cut four slits into the pie for ventilation.
  9. Bake for 40 minutes or until the top is golden brown. 
  10. Let cool for 20-30 minutes and serve! 

Notes

If you don't have cutouts for the top of the pie, simply cut four small slits in the top to allow steam to vent.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 215mgCarbohydrates: 62gFiber: 4gSugar: 32gProtein: 5g

Nutrition is approximate.

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