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Strawberry Rhubarb Pie

By Amy Flanigan

Updated Jun 18, 2026

Read 9 Reviews

Prep 20 minutes mins

Cook 1 hour hr

Servings 8 servings

By Amy Flanigan

Updated Jun 18, 2026

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This Strawberry Rhubarb Pie combines sweet, juicy strawberries and tart rhubarb in a perfectly balanced filling, topped with a buttery brown sugar crumb topping instead of a traditional crust. Made with fresh or frozen fruit and thickened with either tapioca or cornstarch, it’s an easy homemade dessert that’s especially popular during spring and summer. The filling bakes up thick and jammy with just the right amount of sweetness, making every slice irresistible on its own or served warm with a scoop of vanilla ice cream.

I’ll admit that rhubarb intimidated me for years. Every spring, I’d see those bright pink stalks at farmers’ markets and wonder what to do with them. It wasn’t until I started experimenting with rhubarb recipes, including my strawberry rhubarb crumble, that I understood why people love it so much.

When I developed this strawberry rhubarb pie, I wanted a filling that highlighted rhubarb’s natural tartness instead of covering it with too much sugar. Through testing, I found that rhubarb’s bright, tangy flavor perfectly balances sweet strawberries. I also tested both tapioca and cornstarch as thickeners and found that either works well. The key is baking the pie until the filling bubbles vigorously, then letting it cool completely. The result is a thick, jammy filling with a perfect sweet-tart flavor and a buttery crumb topping that adds just the right crunch.

Helpful Tips

• Use either tapioca or cornstarch. I’ve made this pie with both quick-cooking tapioca and cornstarch, and either works well. Tapioca creates slightly cleaner slices, but cornstarch thickens the filling beautifully too. Whichever you choose, let the pie cool completely before slicing so the filling has time to set.
• Fresh or frozen fruit works. Fresh fruit offers the best texture, but frozen strawberries and rhubarb work great when they’re out of season. If using frozen fruit, thaw and drain off excess liquid first to prevent a watery filling.
• Let rhubarb bring the tartness. The magic of strawberry rhubarb pie is the balance between sweet and tart. It can be tempting to add extra sugar, especially if you’re new to baking with rhubarb, but I don’t recommend it. The tartness is what keeps the filling bright and prevents it from tasting overly sweet or one-dimensional. When paired with ripe strawberries and a buttery crumb topping, the flavors balance beautifully.
• Don’t rush the cooling time. If there’s one thing I learned while testing this pie, it’s that the filling needs time to set. The strawberries and rhubarb release a lot of juice as they bake, and the thickener continues working as the pie cools. If you slice into the pie while it’s still warm, those juices will run everywhere. For the cleanest slices and the best texture, let the pie cool completely, ideally for at least 3-4 hours.
• Bake until the filling is actively bubbling. A golden topping doesn’t always mean the pie is done. I look for thick, vigorous bubbles breaking through around the edges and in the center of the pie. This is the best visual cue that the tapioca or cornstarch has fully activated and will properly thicken the filling. Pulling the pie from the oven too early is one of the most common reasons fruit pies turn out runny.

4.89 from 9

Strawberry Rhubarb Pie

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 8 servings

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Classic Strawberry Rhubarb Pie combines sweet strawberries, tart rhubarb, a flaky bottom crust, and a crumble top!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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For the Pie

• ▢ 1 9-inch pie crust, homemade or store bought
• ▢ 4 cups rhubarb, (about 1 1/4 pounds), ends trimmed, cut crosswise into 1/2 inch pieces
• ▢ 2 cups medium strawberries , (12 ounces) 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 or frozen strawberries and rhubarb can be used.
• If using frozen fruit, thaw and drain excess liquid before mixing the filling.
• Tapioca and cornstarch both work well as thickeners.
• Bake until the filling is bubbling throughout, not just around the edges.
• Cool completely before slicing for the best texture.
• Cover the crumb topping loosely with foil if it begins browning too quickly.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 63g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 218mg | Potassium: 286mg | Fiber: 3g | Sugar: 35g | Vitamin A: 330IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 2mg

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.

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How to Make Strawberry Rhubarb Pie Step by Step

Gather all the ingredients together.

Prepare the pie crust: Preheat the oven to 400°F with a rack positioned in the center. Line a rimmed baking sheet with foil to catch any drips during baking. Roll out 1 prepared 9-inch pie crust and fit it into a 9-inch pie plate. Trim and flute the edges as desired, then refrigerate the crust while you prepare the filling and crumb topping.

Make the filling: In a large mixing bowl, combine 4 cups chopped rhubarb, 2 cups quartered strawberries, 1 tablespoon lemon juice, 3/4 to 1 cup granulated sugar, 1/4 cup quick-cooking tapioca (or cornstarch), and 1/4 teaspoon kosher salt. Toss until the fruit is evenly coated and the sugar begins drawing out some of the juices. The mixture should look glossy and slightly syrupy around the bottom of the bowl.

Make the crumb and assemble the pie: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/3 cup packed brown sugar, 3 tbsp granulated sugar, 1 tsp cinnamon, and 1/8 tsp salt. Add 6 tbsp of cold butter pieces and work them into the flour mixture with your fingertips until moist, pea-sized clumps form. The topping should hold together when squeezed but still look crumbly. Transfer the strawberry-rhubarb filling into the chilled pie shell, spreading it into an even layer. Sprinkle the crumb topping evenly over the fruit, covering most of the surface. Place the pie on the prepared baking sheet.

Bake the pie: Bake at 400°F for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 40-50 minutes more, until the crumb topping is golden brown, the crust is lightly browned, and the filling is actively bubbling around the edges and through the center. If the crust or topping begins browning too quickly, loosely tent the pie with foil during the final portion of baking. 

Cool and serve: Transfer the pie to a wire rack and cool completely before slicing, for at least 3-4 hours. This step is important because the filling continues to thicken and set as it cools. Cut into slices and serve as is or with a scoop of vanilla ice cream for the ultimate sweet-tart dessert.

Serving Suggestions

I love serving this Strawberry Rhubarb Pie slightly warm with a scoop of my No-Churn Vanilla Ice Cream melting into the sweet-tart filling. The creamy vanilla flavor softens the pie’s tart rhubarb notes and makes each bite feel extra indulgent. A dollop of Homemade Whipped Cream is another favorite because its light, airy texture complements the buttery crumb topping without competing with the fruit. For summer cookouts, I’ll often serve this pie after Barbecue Onion Burgers, since the sweet, smoky burger flavors pair beautifully with the bright, tangy filling. It’s also a wonderful dessert to follow Grilled Flank Steak, where the fresh fruit flavors provide a lighter finish after a hearty meal. When I’m feeding a crowd with Pulled Pork, this pie is always a hit because its sweet-tart flavor helps balance the richness of the pork. If you’re serving dessert for brunch or an afternoon get-together, pair a slice with Iced Coffee for a simple combination that’s perfect for lingering around the table.

How to Store Leftovers

Once completely cooled, cover the pie loosely with foil or plastic wrap and store at room temperature for up to 2 days.

Refrigerator

For longer storage, cover the pie tightly and refrigerate for up to 5 days. The crumb topping will soften slightly over time, but the pie will still taste delicious. 

Freezer

After the pie has cooled completely, wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheat

For the best texture, warm individual slices in the microwave for 20-30 seconds or place the pie in a 300°F oven for 10 to 15 minutes until heated through.

More Fruity Pie Recipes

• Blueberry Pie: Packed with juicy blueberries and tucked into a flaky crust, this classic pie is a summertime favorite that’s perfect for holidays, cookouts, and family gatherings.
• Apple Crisp: If you love the buttery crumb topping on this pie, you’ll enjoy this cozy apple crisp with its warm cinnamon-spiced filling and crunchy oat topping.
• Strawberry Cobbler: Made with juicy fresh strawberries and a soft, buttery biscuit topping, this easy cobbler is a wonderful way to showcase sweet summer berries. Serve it warm with a scoop of ice cream for a simple dessert that’s always a crowd-pleaser.
• Strawberry Pie: Filled with fresh, juicy strawberries in a glossy homemade glaze, this no-fuss pie is a summertime classic. It’s cool, refreshing, and the perfect dessert for picnics, cookouts, and warm-weather gatherings.

More summer desserts to try

Strawberry Crunch Cake

Strawberry Rhubarb Crumble

Easy Jello Pie

Crepe Cake