Strawberry Rhubarb Pie
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Posted: 05/15/25
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This old-fashioned custard based Strawberry Rhubarb Pie is the BEST pie ever for spring and summer! It’s the perfect sweet, tart and tangy combo from the fresh rhubarb and strawberries. This pie is quick and easy and always a crowd pleaser!
Along with hot, lazy summer days I’m looking ahead to spring and summer foods. The first thing that comes to mind is fresh juicy strawberries and tart rhubarb… that means an ooey gooey strawberry rhubarb pie don’t you think?
Why You’ll Love this Strawberry Rhubarb Pie
- Pie is a great make-ahead dessert since it stores well and you can pop in a slice at a time to reheat. Then just top with a scoop of vanilla ice cream and serve!
- This pie is a wonderful party dessert. Bring it to potlucks, holiday gatherings and even as a fun treat for a weekend pool party!
- Use up an abundance of strawberries and rhubarb while they are in season. Baking it into a lovely bubbling pie is always a tasty option.
Ingredients for the best Strawberry Rhubarb Pie
- Pie crust – I use a frozen pie crust because making pie crusts aren’t my thing but if you are looking for a delicious homemade pie crust try this pie crust recipe!
- Eggs – Give some structure to the strawberry rhubarb filling with some eggs!
- All-purpose flour – You only need 2 tablespoons of flour to help thicken the strawberry rhubarb mixture and keep it from being runny. If you do not have flour on hand, then you could use cornstarch as a thickener instead.
- Rhubarb – You can use frozen or fresh chopped rhubarb stalks. Both will work, so grab whatever is easiest to find!
- Strawberries – Slice up some fresh strawberries to easily make the most fruity and happy pie filling.
- White sugar – Sweeten the pie with some granulated white sugar. It will help to balance out the tart flavor of the rhubarb.
How to Make Strawberry Rhubarb Pie
- Preheat your oven to 350 degrees before you begin to mix together the rhubarb pie filling.
- Place the pie crust into pie plate, crimping the edges to make it pretty.
- Clean the strawberries well, and then remove the stems and roughly chop. Then slice the rhubarb into 1/2 inch piece.
- Combine all of the filling ingredients in a large bowl and then pour into the uncooked pie shell.
- Bake in preheated oven for 60 minutes or until the middle of the pie is set.
Pro Tips for the best Strawberry Rhubarb Pie Recipe
- Put a sheet pan underneath the pie during baking to keep the oven clean if the filling bubbles over while baking.
- Keep the dough cold and handle it as little as possible. Warm dough doesn’t bake up light and makes a tough crust.
- If the crust on the pie is getting a little too dark, fold a wide strip of foil around the edges of the crust. This will keep the crust from getting burnt.
- Allow the pie to cool completely before serving. If you serve a fruit pie warm, all of the filling will drizzle out and you won’t have that beautiful slice of pie!
- I like to lightly grease my pie plate with a bit of unsalted butter to keep my pies from sticking.
How to Store Leftover Strawberry Rhubarb Pie
Allow your pie to cool on a wire rack until it’s cooled all the way to room temperature. Placing the pie pan on a rack will help to ensure the bottom crust isn’t holding onto heat and will help it cool quickly.
Cover the pie plate in plastic wrap or aluminum foil and store in the fridge for 3-4 days. You can also transfer separate slices to an airtight container and store in the fridge or freezer. This pie will freeze well for up to 3 months. Allow to thaw before consuming.
One of my favorite pies — it’s just so yummy! You’re going to love this summer classic.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Strawberry Rhubarb Pie Recipe
Delicious homemade Strawberry Rhubarb Pie recipe with a custard base for the perfect spring or summer dessert!
Ingredients
- 1 pie shell
- 3 eggs beaten
- 2 Tbsp all-purpose flour
- 2 c. rhubarb chopped
- 2 c. strawberries chopped
- 1 1/2 c. white sugar
Instructions
- Preheat oven to 350 degrees F.
- Place pie crust in pie plate according to directions.
- Combine the rest of the ingredients. Pour into uncooked pie shell.
- Bake in preheated oven for 60 minutes or until the middle of the pie is set.
Tips
Allow your pie to cool on a wire rack until it’s cooled all the way to room temperature. Placing the pie pan on a rack will help to ensure the bottom crust isn’t holding onto heat and will help it cool quickly.
Cover the pie plate in plastic wrap or aluminum foil and store in the fridge for 3-4 days. You can also transfer separate slices to an airtight container and store in the fridge or freezer. This pie will freeze well for up to 3 months. Allow to thaw before consuming.
Nutrition Information
Calories: 330kcal (17%), Carbohydrates: 63g (21%), Protein: 4g (8%), Fat: 7g (11%), Saturated Fat: 2g (13%), Cholesterol: 61mg (20%), Sodium: 113mg (5%), Potassium: 304mg (9%), Fiber: 2g (8%), Sugar: 47g (52%), Vitamin A: 155IU (3%), Vitamin C: 39.5mg (48%), Calcium: 74mg (7%), Iron: 1.3mg (7%)
More Easy Pie Recipes You’ll Love!
- This amazing Pumpkin Pie is a fall favorite and so easy to make! It’s always made for Thanksgiving dinner.
- If you love pecan pie then you have to try my delicious Pecan Pie recipe.
- Did you know you can make savory pies too? This Cheeseburger Pie is a dinner favorite.
- Gooey Chocolate Pecan Pie is mouthwateringly sweet and tasty. So much fun to make too!
Mary Schneider says
Oh, this brings back so many childhood memories! We had so much rhubarb growing up on the farm. My mom made rhubarb sauce, strawberry rhubarb pie, strawberry bread, strawberry rhubarb jam. There were 10 kids and we all loved it! We also ate it raw! Lol. Thanks for bringing back a wonderful memory. My daughter has a small patch of it, and as soon as it’s in season and growing well, I’ll be making one of these myself.
Julie Evink says
Awe, I’m happy to hear that Mary!
Brenda Weber says
60 mns doesn’t seem long enough. 🤷🏼♀️
Lori says
Do I put crust on top?
Julie says
This pie doesn’t have a top crust but you could add it if you wanted to!
Nellie Tracy says
My husband’s favorite! Great recipe!
Julie Evink says
So glad he enjoys it!
Jenn says
The strawberry and rhubarb combo is a total winner! Love that you used your mama’s recipe – It makes it that much more special. Thanks for sharing it with us!
Julie Evink says
Love the sweet and tart combo!
chris says
i make strawberry rubarb pie about 1/2 dozen times a year. it is so good!! i buy rubarb in season, cut into small pieces and package it in freeze bags all measured out to about 4 cups. the recipe i use has 3 T of tapioca in it and no eggs. just berries, rubarb and sugar with the tapioca, all mixed up and left to set for about 30 minutes, then bake. i put the pie pan on a cookie sheet to catch drips and cover the crust with pampered chef pie crust over. this is sooo good and everyone loves it!!
love your recipes julie!!
Julie Evink says
Oooo love the tip about freezing your rhubarb! Then I can have this all year long 🙂 Glad you are enjoying them Chris!
Danielle Green says
Love the combination of sweet berries and tart rhubarb!
Julie Evink says
The perfect marriage!
Beverly says
Wish I had an oven. This sounds amazing.
Julie Evink says
I wish you did too so you could enjoy it!