Strawberry Rhubarb Pie – A Sweet and Tangy Homemade Dessert with a Buttery Crust and Vibrant Fruit Filling That Tastes Like Spring in Every Bite
- Lynda Stone
- Aug 9, 2025
- 2 min read
Strawberry Rhubarb Pie is the kind of dessert that screams homemade comfort. With its perfectly balanced filling—bright strawberries and tart rhubarb—and a golden, buttery crust, this pie is everything you want in a springtime dessert. It’s nostalgic, seasonal, and always a crowd-pleaser.
The Inspiration Behind Strawberry Rhubarb Pie
This pie has deep roots in American farmhouse baking, where rhubarb often grew in backyard gardens and strawberries came fresh from local farms. Rhubarb on its own is quite sour, but pairing it with strawberries creates the perfect marriage of sweet and tangy.
This pie became especially popular in the Midwest and Northeast, where both fruits thrive in spring and early summer.
Why You’ll Love This Strawberry Rhubarb Pie
Balanced flavor: Sweet strawberries and tart rhubarb create a vibrant, jammy filling.
Buttery crust: A golden-baked pie crust that’s tender and flaky.
Simple ingredients: Nothing fancy—just honest, seasonal flavors.
Perfect for spring and summer: Best made when strawberries and rhubarb are in season.
Serving Suggestions and Pairings
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also excellent chilled. Pair it with coffee, tea, or a sparkling rosé for a spring brunch or picnic.
Storage and Make-Ahead Tips
Store leftovers covered in the fridge for up to 3 days.
Reheat slices in a low oven or enjoy cold straight from the fridge.
The pie can be made a day in advance—just cool completely and cover loosely.
Fun Facts About Strawberry Rhubarb Pie
Rhubarb is technically a vegetable but is almost always used like a fruit.
Though it dates back centuries, rhubarb pie became especially popular in the U.S. in the 1800s.
Strawberries boost the pie’s natural sweetness, allowing you to use less sugar overall.
Strawberry Rhubarb Pie is a bright, fruity celebration of spring. Whether it’s served at Easter brunch, a summer potluck, or just a weeknight treat, this pie is a reminder that simple seasonal ingredients can create truly extraordinary desserts.
1
Tips for Perfect Pie
To prevent the bottom crust from getting soggy, brush it with a bit of beaten egg white before adding the filling. If using frozen rhubarb, thaw completely and drain excess liquid.
2
Variations
For a spiced twist, add 1/2 teaspoon of cinnamon to the filling or a pinch of nutmeg to the crust.
Notes
1
Prepare the pie crust: In a large bowl, mix flour, sugar, and salt. Add chilled butter and rub with fingertips until the mixture resembles coarse crumbs.
2
Gradually add ice water, mixing with a fork until dough holds together. Form dough into two discs, wrap in plastic, and chill for at least 30 minutes.
3
Preheat the oven to 375°F (190°C).
4
Roll out one dough disc to fit a 9-inch pie pan. Fit the dough into the pan and trim the excess.
5
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Let sit for 15 minutes.
6
Pour the filling into the crust-lined pie pan.
7
Roll out the second dough disc. Cut it into strips for a lattice top or leave whole for a full top. Place over filling, seal edges, and crimp.
8
Brush the top with egg wash and sprinkle with coarse sugar, if desired.
9
Bake in preheated oven for 1 hour and 15 minutes, or until crust is golden brown and the filling is bubbly.
10
Cool the pie on a wire rack for at least 2 hours before serving.
Instructions
2 and 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup ice water
For the Pie Crust
3 and 1/2 cups strawberries, hulled and halved
3 and 1/2 cups rhubarb, diced
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the Filling
Egg wash: 1 egg beaten with 1 tablespoon milk
Coarse sugar, for sprinkling
Optional
Strawberry Rhubarb Pie
Home Cook
ER Kent
A classic, tart-sweet dessert perfectly capturing the flavors of ripe strawberries and fresh rhubarb enveloped in a flaky, buttery pie crust. Optional lattice top for an aesthetically pleasing finish.
Servings :
8
Calories:
320
Prep Time
30 mins
Cook Time
1 hr 15 mins
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