I'll never forget the Saturday morning my friend Amira showed up at our door with a slice of pie wrapped in foil, still warm. "You have to try this," she said, practically pushing past me into the kitchen. "I got it from that new vendor at the farmer's market - the one with the crazy rhubarb garden." I wasn't sold. Rhubarb? For breakfast? But one bite of that strawberry rhubarb pie and I got it.The next weekend, Lucas and I were at that market stand before it even opened, watching the vendor arrange her pies.
Why You'll Love This Strawberry Rhubarb Pie
I've baked this pie so many times I lost count around batch seven. What keeps me coming back? The filling actually holds together when you cut it. No runny mess, no weird gummy stuff - just pie that looks like pie. I tested three different thickeners and about five different amounts before landing on what works. And you don't need fancy ingredients. Grocery store strawberries? Fine. Slightly bent strawberry rhubarb pie stalks from the discount bin? Also fine. I've tried both and honestly can't tell much difference in the final pie.
The part Lucas loves most is helping without creating a disaster zone in the kitchen. But fair warning - waiting for this thing to cool is brutal. We cut into one at the two-hour mark once and watched the filling pour out like we'd opened a dam. Now I set a timer for four hours and we find something else to do. It feels like forever, but when you finally cut into it and get actual slices that stay together, you'll see why the wait matters.
Jump to:
- Why You'll Love This Strawberry Rhubarb Pie
- Ingredients for Strawberry Rhubarb Pie
- How To Make Strawberry Rhubarb Pie Step By Step
- Smart Swaps for Strawberry Rhubarb Pie
- strawberry rhubarb pie for Variations
- Equipment for strawberry rhubarb pie
- Storing Your Strawberry Rhubarb Pie
- Top Tip
- FAQ
- Time to Bake Your Perfect Pie!
- Related
- Pairing
- strawberry rhubarb pie
Ingredients for Strawberry Rhubarb Pie
For the Filling:
- Fresh strawberries
- Fresh rhubarb stalks
- Granulated sugar
- Brown sugar
- Cornstarch
- Fresh lemon juice
- Vanilla extract
- Cinnamon
- Salt
For the Crust:
- Pie crust
- Cold butter
- Egg for brushing
- Coarse sugar for sprinkling
See recipe card for quantities.
How To Make Strawberry Rhubarb Pie Step By Step
Build Your Pie
- Roll out bottom crust and fit it into your 9-inch pie dish
- Pour in the fruit filling and spread it evenly
- Dot the top with small butter pieces
- Add your top crust or create a lattice if you're feeling fancy
- Crimp the edges firmly - loose edges mean leaking pie
Bake It Right
- Brush the crust with beaten egg and sprinkle coarse sugar on top
- Start at 425°F for 20 minutes to set the crust
- Drop temperature to 375°F and bake another 35-45 minutes
- You're looking for thick bubbles coming through the vents, not just steam
- The crust should be deep golden brown, not pale
The Hardest Part - Cooling
- Serve at room temperature or slightly warm
- Let it cool on a wire rack for at least 4 hours
- Don't even think about cutting it early unless you want pie soup
- The filling needs this time to set up properly
Smart Swaps for Strawberry Rhubarb Pie
I've tested most of these because Lucas has that dairy thing and my sister won't touch gluten. Here's what actually works:
Fruit Swaps:
- Fresh berries → Frozen strawberries (thaw and drain really well, add extra cornstarch)
- All strawberry → Half raspberries (more tart, less sugar needed)
- Fresh rhubarb → Frozen rhubarb (don't thaw it, just add one more tablespoon cornstarch)
- Standard ratio → More rhubarb if you like it super tangy
Thickener Options:
- Cornstarch → Tapioca starch (same amount, gives a slightly different texture)
- Regular → Instant ClearJel (best if you're freezing the pie)
- Standard → All-purpose flour (you'll need twice as much and it's not as clear)
Crust Alternatives:
- Butter crust → Coconut oil crust (works for dairy-free)
- Traditional → Store-bought gluten-free crust (I'm not judging)
- Standard → Crumb topping instead of top crust (way easier, still delicious)
Sweetener Changes:
- Regular → Maple syrup (my favorite for fall pies)
- White sugar → Coconut sugar (deeper flavor, darker filling)
- Standard → Honey (use less, about ¾ the amount)
strawberry rhubarb pie for Variations
Orange Cream Dream:
- Add orange zest to the filling before baking
- Use orange extract in the crust for extra flavor
- Serve with vanilla ice cream on the side
- Drizzle with a simple orange glaze after cooling
- The citrus makes the rhubarb less harsh and strawberries pop more
Ginger Spice Twist:
- Toss in chopped crystallized ginger with the fruit
- Add fresh grated ginger to the filling
- Use molasses instead of some brown sugar
- Sprinkle cardamom in the crust
- Lucas doesn't even know there's ginger in this version and loves it
Easy Crumb Top:
- Skip the fussy top crust completely
- Make an oat streusel topping instead
- Add sliced almonds for crunch
- Way less work than a lattice
- Still looks impressive and tastes just as good
Mini Jar Pies:
- Use mason jars instead of one big pie dish
- Makes about 6 individual servings
- Perfect for gifting to neighbors
- Easier portion control and storage
- Kids love having their own personal pie
Equipment for strawberry rhubarb pie
- Standard 9-inch pie dish (glass is best so you can see the bottom)
- Rolling pin (or a wine bottle if you're in a pinch)
- Sharp knife for chopping fruit
- Large bowl for mixing
- Pastry brush for egg wash
Storing Your Strawberry Rhubarb Pie
Here's what I've learned from making way too many pies in one month:
Counter Storage (Day 1):
- Cool completely first (those full 4 hours)
- Cover loosely with foil
- Good for up to 24 hours at room temp
- Don't refrigerate yet if you're eating it soon
Refrigerator (Days 2-4):
- Cover tightly once it's fully cooled
- Bring back to room temp before serving
- Or warm individual slices in the oven
- Honestly tastes better on day two
Freezer (Up to 3 months):
- Freeze before or after baking
- Wrap in plastic wrap, then foil
- Label with the date so you remember
- Thaw overnight in the fridge
Reheating:
- I prefer oven reheating every time
- 350°F oven for 15-20 minutes
- Cover the edges if they're browning too fast
- Microwave works but the crust goes soft
Top Tip
- After eleven test batches and plenty of mistakes, here's what really matters. First thing - don't skip draining that liquid after the fruit sits with the sugar. I thought "how much liquid could there really be?" on batch three and ended up with soup. Pour off that juice or no amount of cornstarch will save you. Also, frozen fruit is tricky. It releases way more water than fresh, so you need at least one extra tablespoon of cornstarch.
- The bubble test changed everything for me. When you think those filling bubbles look good through the lattice, they're not ready yet. You need slow, thick bubbles that pop lazily, not fast watery ones. The cornstarch doesn't work right until you see those thick bubbles. I pulled three pies out too early before figuring this out.
- Here's the hard truth about cooling - four hours isn't a suggestion. Lucas and I have cut into pies at the two-hour mark multiple times, and every single time we ended up with fruit puddles on our plates instead of slices. I know waiting feels impossible when it smells that good, but the filling needs that time to firm up.
FAQ
Should strawberry rhubarb pie be refrigerated after baking?
Not right away - let it cool completely at room temperature first (those full 4 hours). After the first day, yeah, put it in the fridge covered. The filling needs to set up at room temp before going cold, or you'll end up with a soggy bottom crust. I rushed one straight to the fridge on attempt three and regretted it.
What temperature to cook strawberry rhubarb pie?
Start at 425°F for the first 20 minutes to get the crust going, then drop it to 375°F for another 35-45 minutes. The high heat sets everything up, then the lower temp cooks the filling through without burning the edges. Total time is usually 55-65 minutes - you'll know it's done when the filling bubbles thick and slow.
How to keep strawberry rhubarb pie from being runny?
Three things matter here: use enough cornstarch (I use 4-5 tablespoons for a full pie), drain that juice after the fruit sits with sugar, and let it cool completely before cutting. I know waiting is torture, but cutting too soon is why most pies turn into soup. Also make sure those bubbles are thick before you pull it from the oven.
How long do I cook a frozen strawberry rhubarb pie?
Don't thaw it first - bake it straight from frozen at 425°F for 20 minutes, then 375°F for another 60-75 minutes total. It needs about 20 extra minutes compared to fresh. Cover the edges with foil if they're browning too fast. The filling should bubble hard for at least 10 minutes before you take it out, or it won't set right when it cools.
Time to Bake Your Perfect Pie!
Now you've got everything you need to make a great strawberry rhubarb pie - from the cornstarch tricks to why waiting for it to cool matters so much. This strawberry rhubarb pie turns tart rhubarb and sweet strawberries into something people will ask you to make again.
Want more spring and summer baking? Try our Easy Red Velvet Oreo Cheesecake Delight that's basically a party on a plate. Need something for using up those bananas on your counter? Our Delicious Banana Walnut Cake is really good. Or switch gears completely with The Best Pancake Tacos Recipe that makes breakfast fun - Lucas asks for these at least twice a week!
We'd love to see your strawberry rhubarb pie ! . Lucas especially loves seeing other kids helping in the kitchen!
Rate this recipe and show us your strawberry rhubarb pie !
Related
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Pairing
These are my favorite dishes to serve with strawberry rhubarb pie
strawberry rhubarb pie
Ingredients
Equipment
Method
- 2 Chop rhubarb and strawberries; toss with sugars in a large bowl. Let sit 15 minutes.
- 3 Drain excess juice and mix cornstarch with lemon juice; stir into fruit with vanilla, cinnamon, and salt.
- 4 Roll out bottom crust and fit into 9-inch pie dish. Pour in fruit mixture and dot with butter.
- 5 Add top crust or lattice. Crimp edges tightly to seal. Brush with beaten egg and sprinkle coarse sugar.
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