Strawberry Rhubarb Pie
Updated
Updated
This is the best strawberry rhubarb pie recipe! Sweet fresh strawberries and tart rhubarb come together for the filling, then it’s finished with the most delicious crumb topping. It’s super easy to make with either fresh or frozen fruit, and with tapioca or cornstarch as a thickener. Serve on its own or with a scoop of vanilla ice cream!
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If anything can get you over the fear of rhubarb, this Strawberry Rhubarb Pie recipe is it!
Strawberry Rhubarb Pie Recipe
Strawberries and rhubarb were meant to be paired together; the balance of sweet and tart is simply a guaranteed happy marriage. With a crumb topping instead of a second pie crust, the hardest part of this pie is cutting the berries and rhubarb – which isn’t hard at all! The only thing easier would be my Strawberry Rhubarb Crumble.
What is Rhubarb?
So, let’s talk about rhubarb for a sec. You might think it’s a fruit, but it’s actually a vegetable. It looks like pink celery and the stalks are prepped pretty much the same way – no need to peel, sliced or diced, and leaves discarded (because in the case of rhubarb, the leaves are poisonous.)
Rhubarb yearns to be with strawberries. The flavor combo is perfection – not crazy sweet or tart. Some day (hopefully soon) I’m going to make strawberry rhubarb jam!
Can I use Frozen Fruit?
This strawberry rhubarb pie can be made with either fresh or frozen strawberries and rhubarb. But, I personally think fresh is the way to go. In my experience when comparing, the fresh ingredients taste so much richer and wonderful.
Frozen works though, if you’re in a pinch or if you’re trying to make the produce last longer. It’s not necessary to let the fruit thaw first before using, as long as it’s chopped. If you do let it thaw, however, drain any liquid.
Tapioca or Cornstarch to Thicken the Filling
Quick cooking (“minute”) tapioca and cornstarch are both used as thickening agents, especially in fruit pies. I have made this strawberry rhubarb pie many times, using either. I consider them pretty interchangeable where this recipe is concerned, with maybe a slight preference toward the tapioca.
Quick cooking tapioca does an amazing job of absorbing the fruit juices, helping you to get a clean slice of pie. Having said that, it’s not worth buying a box if you already have cornstarch on hand, which also does the job.
Either way, if you cut the pie before it’s had time to set, those juices will still be a little runny. So be patient and let it cool completely before slicing. I know it’s hard to wait!
How To Store Strawberry Rhubarb Pie
- To store cooked pie leftovers: let the pie cool completely, then loosely cover with foil. It can sit on the counter at room temperature for up to 2 days, or refrigerated for 5 days. Let chilled pie come up to room temperature before serving.
- To freeze cooked pie: let the pie cool completely, wrap tightly in foil or plastic wrap, then transfer to a freezer-safe ziploc bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and allow to come to room temperature before serving. If you want to serve it warm, you heat it up in the microwave.
- To freeze uncooked pie: if you want to prep the pie, but not bake it, you can freeze it for later. Wrap tightly in foil or plastic wrap, then transfer to a freezer-safe ziploc bag. When ready to bake, just pop it in the pre-heated oven frozen, no need to thaw first.
Instead of being intimidated by rhubarb, grab some the next time you’re at the store! It comes into season in spring, and thrives throughout summertime. And no summer is complete without this pie – trust me!
How To Make Strawberry Rhubarb Pie
To make this strawberry rhubarb pie recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips!
Other Pies We Love!
- Mini Peach Pies
- {Award Winning} Peach Pie
- Coconut Pie
- Easy Chocolate Pie
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Strawberry Rhubarb Pie
Ingredients
For the Pie
- 1 9-inch pie crust, (<< that's a link to my homemade recipe. Or store-bought is fine!)
- 4 cups (about 1 1/4 pounds) rhubarb, , ends trimmed, cut crosswise into 1/2 inch pieces
- 2 cups (12 ounces) medium strawberries , , stemmed, quartered
- 1 tablespoon lemon juice
- 3/4-1 cup granulated sugar, (depending how tart/sweet you want it)
- 1/4 cup quick cooking ("minute") tapioca, (or cornstarch)
- 1/4 teaspoon kosher salt
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, , cut into small pieces
For Serving
- Vanilla ice cream, , for serving
Instructions
- Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.
- Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. Refrigerate while preparing the filling and topping.
- In a large bowl, toss rhubarb and strawberries with lemon juice, sugar, tapioca, and salt until mixture starts to look a little syrupy. Set aside.
- For the crumb topping – in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until moist pea size clumps form.
- Pour strawberry-rhubarb mixture into pie shell; sprinkle with crumb topping. Place pie on the prepared baking sheet.
- Transfer pie to the oven; bake for 20 minutes.
- Reduce heat to 350 degrees and bake an additional 40-50 minutes longer until topping is browned and crust is lightly browned. (If necessary, loosely cover the pie with foil halfway through baking to prevent the crust and crumb topping from over-browning.)
- Cool completely before serving (the filling will thicken and set as it cools.)
- Slice and serve with some vanilla ice cream!
Notes
- Fresh strawberries and rhubarb are best, but frozen works fine. It’s not necessary to let the fruit thaw first before using, as long as it’s chopped. If you do let it thaw, however, drain any liquid.
- To store cooked pie leftovers: let the pie cool completely, then loosely cover with foil. It can sit on the counter at room temperature for up to 2 days, or refrigerated for 5 days. Let chilled pie come up to room temperature before serving.
- To freeze cooked pie: let the pie cool completely, wrap tightly in foil or plastic wrap, then transfer to a freezer-safe ziploc bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and allow to come to room temperature before serving. If you want to serve it warm, you heat it up in the microwave.
- To freeze uncooked pie: if you want to prep the pie, but not bake it, you can freeze it for later. Wrap tightly in foil or plastic wrap, then transfer to a freezer-safe ziploc bag. When ready to bake, just pop it in the pre-heated oven frozen, no need to thaw first.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made this pie twice so far and husband loves it. This one is a keeper!
You dont cook the rhubarb first?
Nope
My husband hates rhubarb and was reluctant to even try it! So he did and said, “this is really delicious!”…and proceeded to have another piece. I used corn starch and used 3/4 cup sugar. Perfect! Ps…did you know rhubarb is actually a vegetable? This is such a great way to get in all our veggies.
Against my better judgement I only added 3/4 cup of sugar to the rhubarb and strawberry mix, and not enough thickening. I prefer tapioca but add a nice scoop of cornstarch in addition. This is a tart pie, and she’s runny. Even after she cools. 400 for 20 and then 350 I had to bake it well over an additional 40-50 minutes. I turned the oven to 375 and baked another 30 or more minutes. The flavor of the topping makes this pie delicious! Add more sugar and thickening agent and bake at 375 after 20 minutes at 400 and perfection. Tomorrow the addition of vanilla ice cream will help round this beautiful summer pie. Appreciate your recipe!
*Edit: the pie did set up by the next day. Must have still been warm. I will still add more sugar next time, and bake different. Excellent sweet/tart with a scoop of vanilla. Thanks again!
Everyone loved this pie I brought over for a dinner! There were no left overs! It was perfect. Will be adding this to the rotation
This looks so perfect for my Memorial Day gathering. How would I increase the ingredients for a deep dish pie?
This was so good.
My husband loved this recipe
So awesome. Even the grandkids are raving about it.
Just discovered you and this recipe AND your blog on TK! Very excited to find all 3! Going to make this recipe today for the weekend. AND I’ve just subscribed to your blog…exciting!!!!
I have never eaten rhubarb in my entire life! It doesn’t mean I don’t like it, I’ve just never had it! That pie looks ahhhhhmazing though!
I have a great rhubarb muffin recipe and bar one too…that’s a benefit to knowing a ‘country girl’ :-)
I’m going to have to try to make this – it looks easy enough
“I stopped listening after the initial question of “do you want some?” All I could hear in my head was “pie.”” HAHA.
I’ve been wanting to try the rhubarb-strawberry combo while they’re still in season, which isn’t much longer. I like the crumble topping way better than traditional pie crust, so yours looks gooooood.
Delicious. Loved the crumble top instead of a second crust.
I am the unmentioned husband that does not like rhubarb. We had that weed growing in our back yard when I was a kid. Blech.
But, this pie was absolutely delicious. I like tart, but not rhubarb tart. Strawberries rank high for fruits I will eat with reckless abandon. Mixing them, and the crumbly crust, was exquisite. I had both versions of the pie. In this case, the sequel was just as good as the first one.
And Mr. Neighbor grows it on the side of his house closest to us, the side of the house that also houses rabbits and a hornet nest. I’m not sure he would even notice if the rest of the plant went missing. Just blame it on the rabbits.
Yes, the crumbly satisfied the rumbly in my tumbly.
I got side-tracked! Remember, pie always wins. I love that you’re paying attention, though! The spirals are still on deck. I’m making them this week. We shall see…
Hey, what happened to the beef teriyaki spirals? Not that I don’t love pie, but…
I’ve always been curious about rhubarb and I’m really trying to bake more so I think this is the perfect dish to motivate me. I have several pie recipes that seem so daunting as I read through all the prep involved, but this one really does sound easy…and Looks SO good. I LOVE the crumble topping!!
I have a recipe for strawberry rhubarb pie that I make once a year. Your looks much easier, however, because mine calls for cooking the rhubarb with sugar separately before combining with the other ingredients. Can’t wait to try this one because it looks so easy. (except I will definitely make my own pie crust!) I’ll let you know the outcome.
I love rhubarb. Its season seems pretty short though. I’ve stocked up in the past and actually frozen quite a bit of it for winter. I love to make jam and desserts with it. I saw it added to a salad once, but didn’t pay close enough attention to the prep details – wish I had.
this looks excellent. hm. i didn’t know rhubarb was a vegetable – i did hear that the leaves are poisonous though so make sure you don’t cook with those!
Who needs lunch or dinner when there’s pie, right? Pie recipes always sound so complicated, but I looked over the ingredients and instruction…it really does sound easy. I think I’ll try and make this over the weekend.
Yes, I love when rhubarb comes into season. Strawberry rhubarb pie brings back happy childhood memories. I would love a slice of this!
First of all, the pie was YUUUMMMMY! All I know about how easy it was is this: I took an hour long nap, and when I woke up, there was pie! Hmmm…maybe I should take naps more often if this is what I will wake up to. Secondly, the second photo of the slice of pie is really amazing! I swear I can taste it just by looking at the picture!
As the previously mentioned bother-in-law, I was one of the lucky few that feasted on this delectable treat. The taste was every bit a wonderful as the photos.
Yeah..that looks really good…
Santa Rosa family coming end of June and I think I will make that pie…not sure if all-rhubarb or with the strawberry..but oh yes..that crumble looks fantastic. Glad you opted for no lattice…
I had a rhubarb tart a few weeks ago and I thought it was a bit tart, so I like the idea of mixing in strawberries! Could make for the perfect combo.
Today’s post was worthy of TWO photos! It does look good… Had several pieces of rhubard pie w/homemade ice cream at a cookout last weekend. That’s right. I couldn’t stop at one piece. Rhubarb is the taste of Spring in Minnesota. Bring it on.
I’ve also seen rhubarb used in chutneys.
YUM YUM YUM. I just made a rhubarb raspberry pie for the first time and it was SO good. I will absolutely make this.
At least your neighbor is good for something – mine seems to enjoy an unkept lawn and extremely loud music.
God, this looks soooo delish. I’ve seen rhubarb in cake, but you’re right…other than dessert, I can’t think of another use.
Yummm! I LOVE strawberry rhubarb pie, especially warm with a little vanilla ice cream on top! Can’t wait to make the recipe!
Ha! You’re too funny. YOU make me want pie.