Skip to Content

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. 

Strawberry rhubarb pie.

PIEEEEEEEEEE!

Yes, that is seriously how excited I am to bring you this pie.

But, this is 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 my Homemade Buttery Pie Crust but I’m not above using a store-bought crust.

Cooking and baking shouldn’t stress you out. So if you’re up for making homemade pie dough do it. If not, go to the store and pick up a pie crust.

Zero judgment from me.

A slice of pie on a small plate.

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 it.

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.

Do you know what else reminds me of summer and home? Strawberry pie with jello!

A fully cooked strawberry rhubarb pie on a cooling rack.

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.

What 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!

a slice of strawberry rhubarb pie on a plate.

Just keep your rhubarb 1/2-inch dice because you don’t want them to be completely mush after baking.

PLUS please please please let it cool before you cut it 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.

More rhubarb recipes

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.

Homemade Strawberry Rhubarb Pie

Author: Brandy O’Neill – Nutmeg Nanny
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.
No ratings yet
Print Pin
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 9 -inch pie

Ingredients

  • 2 pie dough rounds store-bought or homemade
  • 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

Instructions

  • Preheat oven to 400 degrees F.
  • Add 1 of your rolled-out pie dough rounds to a 9-inch pie 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 the pie to a baking sheet and brush the top of the pie with a little heavy cream.
  • Bake for 20 minutes, then reduce the temperature to 350 degrees F, and bake for 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 when you try to cut out a slice.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 53g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 218mg | Fiber: 2g | Sugar: 26g
Course Dessert
Cuisine American
Keyword fruit pie, pie recipes, rhubarb pie, spring fruit pie, strawberry pie, strawberry rhubarb pie
Did you try this recipe?Leave a comment and 5 star review!
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Jessica @ A Kitchen Addiction

Wednesday 11th of May 2016

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

Erin @ Dinners, Dishes, and Desserts

Tuesday 10th of May 2016

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

Carrie @Frugal Foodie Mama

Tuesday 10th of May 2016

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

Tonia Larson

Tuesday 10th of May 2016

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

Carolyn

Monday 9th of May 2016

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!

SEEN ON

as seen on promo graphic

SEEN ON

as seen on promo graphic