Strawberry Rhubarb Pie
This best-ever strawberry rhubarb pie is filled to brimming with juicy, sweet strawberries, tart rhubarb, and the most delectable, buttery streusel topping. It’s my favorite summer pie!
I wait for rhubarb season all year long just to make this pie. There is no question about it being my most favorite summer pie by a landslide.
No competition.
Rhubarb is Underrated
I have a few favorite rhubarb recipes that foster my rhubarb obsession:
This Rhubarb Streusel Cake with Warm Vanilla Sauce is insanely delicious (have you made it?).
And these Brown Sugar Rhubarb Muffins are tasty, tasty.
But by far, my most favorite thing to make with fresh rhubarb is this strawberry rhubarb pie.
Perfect Strawberry Rhubarb Pie
Filled to brimming with juicy, sweet strawberries and tart rhubarb, it is uncomplicated and perfect.
And that buttery streusel topping is the perfect compliment to the sweet/tart filling. Plus, it means you don’t have to bother with rolling out a pie crust for the top.
Speaking of Pie Crust
As you may notice from the recipe, you’ll need an unbaked, 9-inch pie crust for this delectable pie. Storebought, homemade – don’t stress too much about the pie crust.
It’s just a simple vehicle to the amazing strawberry rhubarb filling. No need to bake it first! It’ll bake in the oven with the fruit filling.
Here are two of my favorite homemade pie crusts:
This strawberry rhubarb pie is a classic, and it has been one of our favorite pies for more than ten years. Tried-and-true, it’s a recipe that will be passed down from generation to generation!
And it’s one of the main reasons I battle a behemoth rhubarb plant year after year. Best pie ever!
Also, here are a few of my most-used pie making supplies:
Disclaimer: Amazon affiliate links listed below.
-This 9-inch pie plate is functional, inexpensive, durable and wonderful. I’ve had mine for at least a decade, if not longer.
-Pie server = not optional. This is the one I have and I love it.
-I have this pastry cloth/board for rolling out pie crusts (I got it years ago in Minnesota when I was learning how to make lefse), and honestly, it has changed my pie-making game. It makes rolling out pie crusts so foolproof. I love it and can’t recommend it enough.
-Fave rolling pin right here. Nothing fancy – all function.
And for more details on making perfect pies at home, check out my Pie Boot Camp Series HERE! The series includes:
All About Pie Making Equipment Essentials
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)
One Year Ago: Summer Roasted Vegetable Orzo Salad with Fresh Basil
Two Years Ago: Little Lemonies (Lemon Brownies)
Three Years Ago: No-Bake Chocolate Granola Bites
Strawberry Rhubarb Pie
Ingredients
- Single crust pie dough (see note)
Filling:
- 2 ¾ to 3 cups (340-455 g) sliced rhubarb about 1/4-inch thick, about 5-6 medium stalks
- 2 cups (about 455 g) sliced strawberries
- ⅔ cup (141 g) granulated sugar
- 3 tablespoons (28 g) cornstarch
Streusel Topping:
- 1 cup (142 g) all-purpose flour
- ½ cup (106 g) brown sugar
- ½ cup (113 g) cold butter, cut into tablespoon-size pieces
Instructions
- In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
- Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
- Pour the strawberry/rhubarb mixture evenly in the crust.
- In a small bowl, combine the flour and brown sugar.
- Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
- Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
- Place the pie on a rimmed baking sheet (in case any of the filling bubbles out), and bake at 375 degrees for 50-55 minutes (see note for time edit – over the years, I’ve started baking this pie for 75-90 minutes so it’s fully set up and not runny), until the streusel is golden and the filling is bubbling and hot. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
- Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired!
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
Recipe originally published May 2010; updated with new photos, commentary and recipe notes.
—————————————-
Update: this pie crust recipe (below) was included in the original post for Strawberry Rhubarb Pie seven years ago. Over the years, I’ve come to rely on this no-fail pie crust as my favorite, go-to pie crust, but I’ll leave the following recipe listed in this post in case anyone still uses it (don’t want anyone panicking over a lost recipe!).
No-Chill All-Butter Pie Crust
adapted slightly from Jen K.
*Note: this pie crust makes for a sweeter-than-normal pie crust. If you want more of a traditional pie crust, since they aren’t known for being overly sweet, decrease the sugar by half.
*Makes 2 pie crusts (for 2 single pies or 1 double crust pie)
1 cup (2 sticks) very cold butter (I cut my butter into about 16 small pieces, put them on a plate and place the plate in the freezer for about 15 minutes before using in the recipe)
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup very cold water, plus an additional tablespoon or two if needed
In a food processor or stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand), combine the flour, sugar, and salt. Mix for a second or two to blend. Add the butter and, on low speed (or by hand with two knives or a pastry cutter), work the mixture until it is crumbly and the largest pieces of butter are no bigger than a pea. The butter should remain cold and firm. If the butter is becoming too soft, refrigerate the mixture for a 10-15 before continuing. Once the butter/flour mixture resembles large coarse crumbs, on low speed (or tossing with a fork, if mixing by hand), sprinkle the 1/4 cup cold water evenly over the flour mixture, and mix just until it pulls together in a shaggy mass. Add a tablespoon of cold water additionally at a time if the dough isn’t pulling together well. The object isn’t to have a smooth, tight ball of dough – the dough should still have loose pieces of flour here and there but should just start coming together when the water is mixed in.
Dump the dough out onto a work surface. Using your hands, pull the dough together and gently press it into a large ball. It should start joining more cohesively and forming more of a dough-like consistency. Separate the dough in to two pieces. Set one piece aside and gently cover while working with the other.
Using a lightly floured work surface (a roul’pat works great here!), begin rolling from the center of the dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. The lifting and turning is important because this will let you know if the dough is sticking and if more flour is needed on your work surface.
Carefully fold the dough into quarters and place in the pie dish (or roll up on your rolling pin and gently unroll in the pie dish). Ease the dough into the bottom and up the sides of the pie dish without stretching (if the dough is stretched to fit the pie plate, it will shrink while baking). Using kitchen shears or a sharp knife, trim the excess dough around the edge of the pie plate so that there is still about 1/4 to 1/2-inch hanging over the edge of the pie plate. Fold this excess under the edge of the pie to form an extra thick edge on top of the pie plate rim. Flute the edges with your fingers. Cover the pie plate loosely with plastic wrap and refrigerate for at least 15 minutes or up to overnight before filling and baking. Repeat with the second half of the pie dough.
I love rhubarb! My favorite pie to make is sour cream rhubarb with a streusel topping. It sounds strange but it is the best. I prefer streusel pies to two crust pies. Can’t wait to try this!
Haha! I guess I didn’t need to send you an email in a panic yesterday when I couldn’t get it to pull up! Here it is today with a nice new post to go with it! This pie is so good!!! Thanks Mel!
Sorry for the panic, Amber! The recipe was down for a day or so while I updated it. So sorry!
I have a really funny story about this recipe. Strawberry rhubarb pie is by far my favorite pie, and probably one of my favorite desserts. Every year I make it for myself for my birthday and Mother’s day and I look SO forward to it! (AND my husband takes the kids out somewhere so I can cook by myself…you know what a blessing that is!) I used to only make my grandmother’s recipe but when I found yours years ago I decided to try it, and it ended up being even better and easier than my grandma’s!
Yesterday I woke up, ready and excited to make the pie before heading out to church…and it was GONE from your website!!! I must admit I slightly panicked because I look forward to this pie ALL year. I finally found it on another food blog who had posted it from your website. Crisis averted! Talking to my husband later, I told him that I would bet you were going to post this recipe again soon and that’s why it couldn’t be found on your blog. I was right! He told me I need to take a picture of it and save it so we never have to worry again! 🙂
Thanks for all your awesome recipes. I have never made a recipe that from you that I did not love, and I have been following your blog for YEARS. (And, by the way, our Mother’s Day dinner consisted of your Coconut Milk grilled chicken, your spinach salad with nuts, apples and bacon, and your honey lime fruit salad! And, of course, the strawberry rhubarb pie. All the moms loved everything!)
Happy (late) Mother’s Day Mel!
Oh gosh, Ashley! I’m so sorry about that! But so happy you ended up with the strawberry rhubarb pie anyway! You are right, the recipe was offline for a day or so while I updated it. I’ll try to be better at not doing that again. Happy Mother’s Day!
Oh, don’t worry about it! I just thought it was funny! It was just so ironic how the timing worked out 😉 I’m still enjoying my mother’s day pie!
Mel – I love rhubarb. It is my all time favorite fruit flavor! (It isn’t even a fruit, right?). My great grandmother made the best rhubarb pie and brought it to all our family functions. It was superb. Her daughters kept up the tradition and we can still get grandma’s rhubarb pie when we all get together. Love it! But my all time favorite thing to make with rhubarb is Martha Stewart’s Rhubarb Crisp! It is a game changer! You’ll love it! I have also made Rhubarb ice cream and its delicious!
Oh wow, never though of making rhubarb ice ream! Yum! I’ll have to check out that crisp recipe, too.
I also love rhubarb pie. Here is how I make sure I can have some in the winter. Freezing rhubarb just doesn’t seem to work so I experimented. Here is what works for me. Mix up the rhubarb filling with the flour and sugar and put in a gallon ziploc bag and freeze it. When you want to make your pie just partially thaw the filling and squeeze into your pie crust and bake as usual. It will turn out perfect. Not sure how cornstarch freezes but I would give a try. And I freeze apple and blackberry pie filling the same way. I just baked a blackberry pie I froze last fall and it was wonderful. The only pie crust filling that doesn’t work is a filling that calls for lemon juice. There is a chemical reaction with the flour and lemon juice upon freezing that will make the flour not thicken your filling. Enjoy your winter pies!
That’s awesome, thanks, Kelli!
Hi Mel, have you ever made this with no pie crust on the bottom? Just the filling & then the streusel?
I really hate making pie crusts lol…and then they just seem to get soggy & so not be worth the effort & the extra calories. But the filling & topping sound awesome. What do you think?
I haven’t tried that, Erika – but certainly seems like it would work (would be more like a crisp or a cobbler, yum).
Hi Mel, have you ever made this with no pie crust on the bottom? Just the filling & then the streusel?
I really hate making pie crusts lol…and then they just seem to get soggy & so not be worth the effort & worth the extra calories. But the filling & topping sound awesome. What do you think?
Strawberry rhubarb pie was my Dad’s favorite pie. My recipe is identical to yours except I never measure the sugar, I just throw some in. Can’t wait to make this in honor of my Dad. Thanks!
I love it when certain foods remind us of loved ones!
Could margarine be used in crust ?
You could try experimenting with margarine but I’ve never tried it.
I used marg. it was really good. Will try real butter next time. Was really pleased with overall success. Good pie.
Margarine is terribly unhealthy. Stick with real butter or real lard for pie crust.
Made this pie for a friend reunion dinner party…replaced the strawberries with same amount of rhubarb BC hostess doesn’t care for strawberries mixed with rhubarb. Used 1 cup sugar for fruit mixture to counter extra tartness from extra rhubarb and it turned out delicious! The hostess was very impressed and I was too! Made a 2nd pie for my own family using exact recipe and everyone is grabbing a slice! Thank you for such a great rhubarb recipe…the sweet crust is crunchy and slightly sweet and goes well with fruit mix…loved the streusel topping for texture and added interest. Will keep this recipe close for future rhubarb season pie making!
We made this and it was so yummy!! I hadn’t eaten rhubarb since childhood and this hit the spot!!! Thank for sharing your amazing talents and recipes with us!!
Hands down, this is my favorite pie ever. I made two of them for out-of-town company over the 4th of July, and everyone was eating it for breakfast the next morning (which kind of miffed me, because then I couldn’t hog it all for myself). Even my husband, who doesn’t really like pie, loves this one. I look forward to summer so I can make this pie!
Made this pie with my own crust recipe and it turned out delicious! I did have a little bit of trouble with the rhubarb, as it was my first time baking with it I wasn’t sure how thick/thin to cut it, and I think I must have cut it too thick because I had to cook my pie way longer than the recipe specifies and it still wasn’t totally soft. So it might be helpful to someone else to add that into the recipe.
diane – Thank you for the feedback! I usually chop my rhubarb into about 1/4-inch slices. I will add that into the recipe.
I made this pie today with fresh Ontario strawberries and rhubarb from the garden. Daughter remarked “this one’s a keeper”, husband remarked “I love Pinterest”. We all ate in reverent silence which was interrupted only by the odd “mmmm, so good…”. The only thing I did different was to use my own pie crust recipe for the bottom. I will definitely make this again!!! Great recipe!
Perfect for Pi day.
Thanks Mel for sharing! I loved this pie when we were in Minnesota visiting. Thanks for bringing it over. I’m going to try making it today! I hope that it turns out just as well as yours did!
Oh my goodness, the fact that I have made this twice in the last two weeks says how fabulous this pie is! This is my husband’s favorite kind of pie but I have never attempted it until now, and it might have been a bad idea. 🙂 I’m converted as well, my new favorite! Thanks for the great recipes all the time. Just made your breakfast burritos today! I have a brother serving an LDS mission in Minnesota and I told him he somehow has to find you so you can cook him up some of your amazing food! 🙂
oops – can I USE frozen!
Don’t grow rhubarb – can I frozen?
Hi Sherlyn – yes, you can use frozen, just make sure it is completely thawed and drained if needed so the pie isn’t overly soupy.
Hi Sandra – sorry the pie wasn’t great. The recipe is banking on really ripe, sweet strawberries. Were yours underripe at all? The sugar isn’t a typo – I make it this way all the time but it sounds like you might want to add more if you ever dare try it again. With fresh fruit so much depends on the taste/ripeness of the actual fruit.
I made this pie yesterday and it looked gorgeous but it was eye wincing tart. Is the amount of sugar correct or is there a typo? No one in my family has a sweet tooth and the pie was almost indelible until it was drenched with ice cream. I had made many of your recipes with stellar results but this was not one of them. 🙁
Oh. My. Gracious. I just tried this pie for the first time, and had to pop back in and tell you that it is fabulous! I’ve never actually had strawberry rhubarb pie…I tend not to like strawberry pie, since it’s usually too sweet. But, the tart rhubarb balances it perfectly. Thanks so much for sharing the recipe!
Mel- This pie is SOOOO good!!! And seriously this is going to be my go to crust from now on. I’ve never made a crust in a mixer before so I was a little dubious, I either use a food processor or a hand pastry cutter but am so glad that I tried it in a mixer because it worked perfectly. Also based on your bisquit recipe, I realized that the reason this crust was so flaky is because I still had butter pieces in the crust when I was rolling it out (I chilled it in the freezer as you recommended). So it turned our super flaky and oh so amazing!!! Love, love this pie!!!
I know this post is a few years old, but my life of distain for pies has completely changed. This was the easiest crust to make and the yummiest to eat! I love your blog, it is the only food blog I follow because your recipes are exactly what I love to eat. Thank you so much for all of your efforts and AMAZING recipes that keep me cooking yummy food.
I just love you website, I’m addicted !?!?!?!?!?!
I do have a question about this pie – more the method than anything. My husband and I are not huge pie eaters but this pie looks divine and the method (a single pie crust with a streusel top and fruit underneath) looks like something we could start eating.
I am not a baker nor cook by any means, but do you think the method would work by substituting in any kind of fruit for the Strawberries and Rhubarb? Or is there more to it that I am not considering? Thank a bunch
Hi Valerie – I wouldn’t recommend subbing in any other fruit for this pie since the other flavors and ingredients are tailored to the strawberries and rhubarb. Good luck if you try it!
I made this pie for the 4th of July and it was a huge hit. I was a little nervous trying a new recipe that varied from my usual double crust rhubarb pie, but no worries…it was delish! Thanks for a great recipe.
This is my all time favorite pie, I couldn’t wait for my rhubarb to get big enough!! I’ve shared it with many…thank-you!!
I absolutely love this recipe, it’s so quick and easy. I live alone, so I turned it into a crisp recipe, cutting it in half and omitting the crust. Love it! Thanks for sharing.
I made this last night for my brothers birthday – he had been talking a lot about rhubarb lately, so I decided to make this – even though I have never eaten rhubarb before in my life! And I was SO happy (as was he!) at how amazingly good it turned out! Best first experience to rhubarb ever!
Alright my dear friend, I’ve got some rhubarb that needs to be used. Shall I make this or that yummy cake with the vanilla sauce I saw over yander? I’m making it for my dad who traditionally loves rhubarb pie, but wouldn’t it be fun to wow him with a new recipe?
Take care!
This was hands down the best pie I have ever had. LOVED it! Thanks for another winner!!!!!
love love love this! i made it today and it turned out great it was my first time making my favorite pie! i love the crumble topping cuz i’m not a big fan of crust. also the crust recipe is awesome it had a shortbread taste which was really yummy. so excited thanx again.
i made this pie yesterday, it was outstanding!
Thanks, Ali! So glad you enjoyed this winner of a pie.
This pie looked so good that I just had to try it. I mate a lattice top instead of the streusel topping, but will definitely try the streusel next time. This was absolutely delicious – thank you so much for sharing!
Shelley – I bet the lattice top was beautiful! I’m glad you liked this pie. Thanks for letting me know.
This pie was amazing!!! I honetly have never tried it, but Strawberry Rhubard Pie is my husbands favorite, so I just had to try it! The pie was very easy to make and it looked beautiful after it was baked, which is rare to see when baking fruit pies. My husband loved it so much that when I went to get a piece for me, half of the pie was already gone!! lol Thanks so much for posting this recipe!
Kristy and Sheena – I’m so glad to be hearing back from others who have tried it. I am making it again today – it is a huge family favorite. Thanks for both checking in to let me know you liked it!
I made this pie for my family tonight…one word…..DELICIOUS!!!
Thanks for sharing!
Made this tonight for my family in town for the baby blessing. It was a hit! Loved it!
Alisha – I’m so glad this turned out! Yay!
I made this pie yesterday and I am so happy with it! I’d never made a fruit pie before, and this was a perfect way to start. The crumble on top was awesome!
Lyndsee – thanks for checking in and commenting about this pie. I’m so glad you like it and I agree, the crumb topping is the best!
A lovely pie, Mel. Although I usually prefer my rhubarb straight up in a pie, this one is calling my name!
as far as i’m concerned, this pie is the sole reason that rhubarb exists. i have no other use for it. gorgeous images of a delightful creation, mel!
I will definitely be making this for my hubby soon! It looks like everything he loves put into one! He loves fruit crisps and rhubarb, so this will be perfect. Thanks!
Yum!! I have been thinking that I want some rhubarb lately but have no idea where to get it! This makes me want it more than ever!! Miss your guts.
I wait all year for rhubarb season too! I usually end up making rhubarb crisp (sometimes with strawberries!) but your pie is making me want to make a rhubarb pie!
hands down one of my favorite fruit combos of the season! gorgeous pie!
I just made a raspberry rhubarb crisp that was delicious. Love the rhubarb/berry combination, so I’ll have to try this. Yum!
I have rhubarb growing out my ears:) I posted a rhubarb recipe today too! This is going on my list!
This pie looks so beautiful! Wow. I also place cut butter in the freezer for a few minutes while preparing the rest of the ingredients. Have you tried grating frozen butter? That works wonderfully as well.
What a delicious dessert!!!Beautiful pictures.
What a gorgeous slice of pie, Mel! I love the color! I have never tried rhubarb, but I have been seeing it at my local Whole Foods and Trader Joe’s stores (so I knew that it was in season). I guess I just wasn’t sure what to do with it, but now you have convinced me to give it a try (and the easier to roll pie dough just gives me more incentive)! 🙂
P.S.- I hope you shared a slice with your nice neighbors so you can pick more rhubarb in the future! 🙂 LOL!
Your pie is beautiful! I have never tried rhubarb. I’m sure I’d probably like it though.