This strawberry rhubarb pie recipe is the stuff that the dreamiest summer desserts are made of!

Bake fresh tangy rhubarb and juicy strawberries in a flaky, double-pie crust for an unforgettable dessert!

You’ll want to put this recipe on dessert rotation all summer long!

Strawberry Rhubarb Pie with whipped cream

Homemade Strawberry Rhubarb Pie

  • With the best sweet & tart flavor combination, this recipe for strawberry rhubarb pie will entice everyone to have a slice!
  • Make ahead! Just prep, fill, and bake. The flavors will continue to blend even more!
  • Simply delicious. Trust me when I tell you this strawberry rhubarb pie recipe is truly the way to someone’s heart! (My hubby wanted me to bake another as soon as the first one was gone!)
flour , sugar , milk , pie crust , strawberries , butter , egg and rhubarb with labels to make Strawberry Rhubarb Pie

Ingredients & Variations

Rhubarb – Fresh rhubarb stalks are green with a reddish hue to them. For best results, cut them uniformly. Discard rhubarb leaves since they are very toxic to humans and pets.

Strawberries – Fresh field strawberries are the sweetest so check out your farmer’s market if you can! Use frozen berries in a pinch, but they won’t produce exactly the same results. Just be sure to thaw and drain them before using them.

Crust – Ready-made double pie crusts save time and still deliver homemade flavor! Choose regular-sized crusts or try a deep dish crust and craft little leaf decorations for the top. Be sure to cut at least 3 small slits in the top crust to allow steam to escape.

Variations – A graham cracker crumb crust will make a great open-faced pie that will show off those jewel-toned chunks of rhubarb and strawberry! For a thicker, custard-like filling, add some tapioca or cornstarch with ¼ cup of light cream to the fruit mixture. Or add strawberry Jell-O to thicken the filling and give a boost of flavor as well.

How to Make Strawberry Rhubarb Pie

  1. Prepare a baking sheet with parchment paper and set it aside.
  2. Add rhubarb and strawberries to a large bowl with flour and sugar, (as per the recipe below). Let the mixture rest. Prepare the baking sheet, pie tin, and egg wash.
  3. Line the pie tin with the crust and pour the fruit mixture into the pie shell. NOTE: It will seem like there’s a lot of fruit, but it will bake down.
  4. Cover the pie with the second pie crust and crimp the edges.
  5. Create slits in the top and brush with egg wash.
  6. Bake on the parchment-lined tray until the top is golden brown and the fruit is cooked.
baked Strawberry Rhubarb Pie

Tips & Tricks for the Perfect Pie

  • The perfect strawberry rhubarb pie recipe begins with the perfect crust so be sure to keep it chilled until ready to use, otherwise, the fats will melt and the dough won’t be as flaky.
  • Cover the crust with strips of foil or crust protectors if the edges are getting brown halfway through baking.
  • Slip a small paring knife into one of the slits to ensure the filling is properly cooked, if necessary.
  • Sanding sugar AKA “coarse sugar” has larger grains that are geometrical and light reflective, so they are great for garnishing baked goods. Turbinado sugar AKA “sugar in the raw” is also a good choice.
slice of Strawberry Rhubarb Pie

Make a Lattice Topping for Strawberry Rhubarb Pie

Hold onto this easy woven lattice method for any fruit pie recipe!

  1. Place the top pie crust on a piece of parchment paper and gently flatten it.
  2. Cut strips about ½” wide.
  3. Lay half the strips across the top of the pie horizontally, overlapping the sides. Fold back every other strip.
  4. Place one strip of pie dough perpendicular to the others and fold the other strips over it. Lay down a second strip perpendicular to the first one and unfold the parallel strips over the second strip.
  5. Continue weaving until the pie has a lattice appearance.
  6. Cut off excess strips and crimp the edges with the tines of a fork. Brush with egg wash and bake as directed.

Storing Strawberry Rhubarb Pie

  • Keep leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 3 days.
  • Freeze portions in freezer-safe containers and thaw them in the refrigerator before enjoying them as a cold dessert, or reheat them in the microwave.
  • Besides this strawberry rhubarb pie recipe, rhubarb is great for canning or freezing! Use it for rhubarb crisp, applesauce, or muffins any time of year.

Best Pie Recipes

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Strawberry Rhubarb Pie with whipped cream
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Strawberry Rhubarb Pie

Sweet and tart, this strawberry rhubarb pie recipe is everyone's favorite summertime dessert!
Prep Time 20 minutes
Cook Time 30 minutes
Resting time for Fruit 30 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Author Candace


  • 1 cup sugar
  • ½ cup flour
  • 1 pound fresh rhubarb sliced ¼ inch thick
  • 1 pound fresh strawberries sliced
  • 1 double pie crust prepared, chilled
  • 2 tablespoons butter
  • 1 egg
  • 1 teaspoon milk
  • 1-2 tablespoons sanding sugar for decoration, optional


  • Line a baking tray with parchment paper and set aside.
  • In a large bowl, whisk together sugar and flour. Add rhubarb and strawberries, toss to combine. Allow to rest at room temperature for 30 minutes, stirring after 15 minutes.
  • Meanwhile, preheat oven to 400˚F.
  • If using a refrigerated crust, add chilled bottom crust to pie tin and refrigerate until ready to fill. Remove pie shell from freezer if frozen.
  • Add rhubarb and strawberry mixture into the pie shell. Place small dabs of butter all over the fruit mixture. Carefully place the other half of prepared dough on the top of the fruit pie. Press and crimp edges to seal. Cut three small slits on top to allow steam to escape.
  • Lightly beat the egg and milk together. Brush top of the crust with egg wash and sprinkle with sanding sugar if using.
  • Place pie on parchment lined baking tray. Bake for 30-45 minutes, or until golden brown and fruit is cooked through. Allow to cool completely before serving.
  • Serve with ice cream or whipped cream.


  • Leftover pie can be kept tightly covered at room temperature for up to 2 days or refrigerated for up to 3 days.
  • Freeze individual portions in freezer-safe containers and thaw them in the refrigerator. 
5 from 3 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 260 | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 139mg | Potassium: 207mg | Fiber: 2g | Sugar: 20g | Vitamin A: 125IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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