Homemade Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream. 

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

PIEEEEEEEEEE!

Yes, that is seriously how excited I am to bring you this pie. But, this not just any old pie – NOPE! It’s homemade strawberry rhubarb pie. This combination of flavors is truly one of my favorites. It’s sweet, tart and oh so perfect together. I think the thing that intimidates a lot of people about pie is the crust. Listen, I could go on and on about how easy it is to make pie crust (and it is!) but I’m not above using a store bought crust. It makes it even easier and takes away that whole intimidating pastry business. In fact, I used store bought crust on this pie. I KNOW!

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

But, really I made this pie with zero plans of taking its picture. My husband asked for a pie and I made one. Then I was all “OMG this pie turned out so pretty let me just snap a few pictures JUST in case I need a post.” Then after I took the pictures I knew I had a winner on my hands. This pie was just so delicious I couldn’t resist sharing. I know this recipe is not anything super unique but this pie reminds me of home, it reminds me of summer, it reminds me of Ohio and it reminds me of my dad.

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

I’ve said this a million times but I grew up eating raw rhubarb with my dad and this pie always makes me think of him. He is a HUGE strawberry rhubarb pie lover and that pie love was definitely passed onto me. The thing I love most about this pie is that it’s not overly sweet. You still get the tartness from the rhubarb and I’m all about that! I don’t like when desserts totally mask the flavor of the rhubarb. Let it shine! It’s super unique and only available for such a short time during the spring. If you don’t want to taste the rhubarb don’t use rhubarb.

Am I right?

Oh, and a BIG fat giant thank you to Frieda’s Specialty Produce for sending me this organic rhubarb. It was used lovingly and wisely!

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

Just make sure to keep your rhubarb 1/2 inch dice because you don’t want them to be complete mush after baking. PLUS please please please let it cool before you cut into the pie. This will take hours to accomplish but if you cut too soon the pie filling will just ooze out. No one wants a pie with no filling.

P.S. I hope you’re not tired of berry recipes because I have a lot more coming this month! It’s spring and I’m gonna OD on berries before this month is over!

{Looking for more strawberry rhubarb treats? Try my strawberry rhubarb coffee cake, buckwheat crepes with strawberry rhubarb compote, strawberry rhubarb margarita or my strawberry rhubarb crisp.}

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Homemade Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

Yield: 1 9-inch pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hours 10 minutes

Ingredients:

  • 2 pie dough rounds, store bought or homemade (you want enough for the bottom and top)
  • 3-1/2 cups quartered strawberries, tops removed
  • 3-1/2 cups (1/2 inch) diced rhubarb
  • 3/4 cup dark brown sugar
  • 1/4 cup quick cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • Heavy cream

Source: Slightly adapted from Smitten Kitchen

Directions:

Preheat oven to 400 degrees. Add 1 of your rolled out pie dough rounds to the pan. Letting a bit of the crust overhang.

In a large bowl add strawberries, rhubarb, dark brown sugar, tapioca, lemon juice and salt. Stir until the mixture is evenly coated. Add filling to the prepared pie crust.

Cover the pie with the remaining rolled pie crust, cut all but 1/2 inch of the overhanging crust. Crimp the dough together to create a crust around the edges. Cut 4 slits into the top of the pie.

Transfer pie to a baking sheet and brush the top of the pie with a little heavy cream. Bake for 20 minutes and then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes. The pie is ready when the top is golden brown and some of the juices bubble out.

Remove pie from the oven and let cool completely before slice. YES YOU MUST LET IT COOL! If not it will run like crazy when you try to cut out a slice.

24 Responses to “Homemade Strawberry Rhubarb Pie”

  1. #
    1
    Rachel @ Baked by Rachel — May 9, 2016 at 6:50 am

    I LOVE pie! This one is seriously gorgeous. Wish I could dive in right now!! 🙂

  2. #
    2
    Rebecca @ Strength and Sunshine — May 9, 2016 at 6:50 am

    Yum yum yum!! I wait all year fr fresh rhubarb season! The best!

  3. #
    3
    Ashley @ Wishes & Dishes — May 9, 2016 at 8:35 am

    I love the idea of strawberry and rhubarb together. Looking forward to more berry recipes this week!

  4. #
    4
    cookbook queen — May 9, 2016 at 8:38 am

    Store bought crust is my go-to…maybe it’s cheating, but it’s only cheating if they know that you didn’t make it yourself 😉

    This pie is absolutely beautiful!!!

  5. #
    5
    Amanda | The Chunky Chef — May 9, 2016 at 9:00 am

    Strawberry and rhubarb go so perfectly!! This is one yummy pie 🙂

  6. #
    6
    Lauren | Wicked Spatula — May 9, 2016 at 9:53 am

    That’s one gorgeous pie!

  7. #
    7
    Cynthia | What A Girl Eats — May 9, 2016 at 9:58 am

    Coul there possibly be a better combination than strawberry and rhubarb? Beautiful pie!

  8. #
    8
    Florian @ContentednessCooking — May 9, 2016 at 10:01 am

    Hello Spring! Looks fantastic and perfect!

  9. #
    9
    Dee Dee (My Midlife Kitchen) — May 9, 2016 at 10:20 am

    First off, are you from Ohio? Me too! And boy oh boy is strawberry rhubarb my favorite pie of all time. Here in Texas so many people have either never heard of rhubarb, or have no idea what to do with it. But we Midwesterners sure know that strawberries are the perfect compliment! Love this!

  10. #
    10
    Danae @ Recipe Runner — May 9, 2016 at 11:14 am

    So basically this time of year when I see the words strawberry and rhubarb together I’m come running to look at the recipe. So glad I popped over for this pie because it is so beautiful and bursting with filling! I hate when pies skimp on filling and this one certainly doesn’t. So pretty Brandy!

  11. #
    11
    Stephanie — May 9, 2016 at 12:41 pm

    It has been way too long since I’ve had strawberry rhubarb pie. It looks awesome!

  12. #
    12
    Brenda@SugarfreeMom — May 9, 2016 at 1:57 pm

    My grandmother always made this type of pie but I was never a fan as a kid, now forget about it! This looks stunning!

  13. #
    13
    Krista — May 9, 2016 at 2:58 pm

    You make it look like grandmas!! Yumm!

  14. #
    14
    Erin @ Texanerin Baking — May 9, 2016 at 3:03 pm

    Never ever will I tire of berry recipes! So happy you posted this because it looks SO good. I saw the picture of the cut piece earlier and gasped. Best looking strawberry rhubarb pie ever!

  15. #
    15
    Kimberly @ The Daring Gourmet — May 9, 2016 at 4:35 pm

    Everything about this pie looks perfect! I have a ton of rhubarb in my garden, I’ve got to make this pie!

  16. #
    16
    The Food Hunter — May 9, 2016 at 5:43 pm

    This pie looks scrumptious…keep the berry recipes coming.

  17. #
    17
    Lauren Kelly Nutrition — May 9, 2016 at 5:58 pm

    I haven’t had rhubarb in YEARS! It totally brigs me back to my childhood too. I am going to bring it back starting with this amazing pie!

  18. #
    18
    Kirsten/ComfortablyDomestic — May 9, 2016 at 6:07 pm

    Seriously one of my favorite pies, and I KNOW pie! You are so right about letting the pie cool before cutting or the filling will be a runny mess. I like to bake mine the day before and chill it in the fridge to be sure that the filling sets.

  19. #
    19
    Amy Stafford — May 9, 2016 at 6:24 pm

    My Dad LOVES rhubarb pie, I will be making this for him!

  20. #
    20
    Carolyn — May 9, 2016 at 6:41 pm

    I feel like I so rarely make a recipe just because I feel like making it, it’s so often about the photos and the blog! Good for you, though, for snapping this…just in case. I adore rhubarb!

  21. #
    21
    Tonia Larson — May 10, 2016 at 12:19 am

    Now that is one gorgeous pie! I need to find a friend to give my some rhubarb!

  22. #
    22
    Carrie @Frugal Foodie Mama — May 10, 2016 at 9:26 am

    You know, I have never had strawberry rhubarb pie before! It looks like I need to change that asap. 😉 This looks amazing!

  23. #
    23
    Erin @ Dinners, Dishes, and Desserts — May 10, 2016 at 6:16 pm

    Strawberry and rhubarb are such a great combo – loving this pie for summer!

  24. #
    24
    Jessica @ A Kitchen Addiction — May 11, 2016 at 10:34 am

    Strawberry rhubarb is my favorite! I wish I had a slice in front of me right now!

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