Strawberry Rhubarb Pie

Posted on March 1, 2026

introduction

This easy, nostalgic Strawberry Rhubarb Pie is the kind of summer dessert that fills the kitchen with bright, tangy-sweet aromas and makes everyone smile. It’s perfect for potlucks, picnic dessert tables, or a cozy weekend baking session with family.

If you like a crispier, oat-topped finish instead of a pie crust, try a quick strawberry-rhubarb crisp for a fuss-free alternative.

Why You’ll Love This Strawberry Rhubarb Pie

Bright, balanced flavor: sweet strawberries and tart rhubarb pair perfectly.
Straightforward prep: simple mixing and an easy crust make it approachable.
Crowd-pleaser: great for family dinners, potlucks, and summer celebrations.
Make-ahead friendly: bake ahead and serve at room temperature or lightly warmed.
Classic, nostalgic dessert that photographs beautifully for Pinterest.

Ingredients Needed

Fruit filling

2 cups fresh strawberries, hulled and sliced
2 cups rhubarb, chopped

Sweetener & thickener

1 cup sugar
3 tablespoons cornstarch

Flavorings & fat

1 teaspoon vanilla extract
1 tablespoon butter

Crust

1 9-inch pie crust (store-bought or homemade)

For a fun twist, you can swap the regular crust for a graham cracker crust; see a creamy graham crust example for inspiration at a graham cracker crust version.

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, mix together strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Let sit for about 15 minutes.
Pour the strawberry-rhubarb mixture into the pie crust and dot with butter.
Cover with another layer of pie crust or leave open-topped.
Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Let it cool before serving.

Serving Suggestions Strawberry Rhubarb Pie

Serve warm with vanilla ice cream or a dollop of whipped cream.
Add a dusting of powdered sugar for a pretty finish.
For a simple summer spread, pair this pie with fresh berries and a pot of coffee. For a full homestyle meal pairing idea, consider serving it after a hearty main like chicken and biscuit pot pie casserole.

Tips for Success Strawberry Rhubarb Pie

Cut rhubarb into even pieces so it cooks through at the same rate as the strawberries.
Let the mixed filling sit 10–15 minutes so the sugar and cornstarch start to thicken—this helps prevent a runny pie.
If the crust browns too fast, tent the edges with foil halfway through baking.
For a glossy finish, brush a little warmed apricot jam over the cooled filling.
If you want individual portions, scale the filling down and use small crusts or pans; see single-serve ideas like chicken mini pot pies for inspiration on mini-bake timing and presentation.

variation (if any)

Lattice top: weave a lattice crust for a classic look and extra ventilation for the filling.
Lemon twist: add 1 tablespoon lemon juice and 1 teaspoon lemon zest for more brightness.
Less sugar: reduce sugar to 3/4 cup if your strawberries are very ripe and sweet.
Thickener swap: use 2 tablespoons tapioca starch if you prefer a clearer filling.

FAQs

Q: Can I use frozen strawberries or rhubarb?
A: Yes—thaw and drain excess liquid first, then toss with the sugar and cornstarch. You may need to add an extra tablespoon of cornstarch if the fruit is very watery.

Q: How do I prevent a soggy bottom crust?
A: Blind-bake the crust for 8–10 minutes before adding the filling, or bake on a lower oven rack to help the bottom set.

Q: How long will the pie keep?
A: Stored covered in the refrigerator, the pie will keep 3–4 days. Reheat slices gently in a warm oven or microwave.

Q: Can I make this ahead and freeze it?
A: Yes—freeze unbaked (wrapped tightly) for up to 2 months. Bake from frozen, adding extra baking time as needed until the filling bubbles.