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.
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
- Single crust pie dough (see note)
- 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
- 1 cup (142 g) all-purpose flour
- ½ cup (106 g) brown sugar
- ½ cup (113 g) cold butter, cut into tablespoon-size pieces
- 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!
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.
231 Comments on “Strawberry Rhubarb Pie”
I make this delicious pie every spring as soon as my rhubarb Is ready from my garden. It is my family’s favorite. It is our go to recipe! Thanks for sharing. Love your recipes.
Reviews by friends include:
“One of the best pies I’ve ever had!”
“Best pie ever!”
Absolutely loved this pie. Making two more with the rhubarb from my farm share this week.
Hands down the best pie recipe on the face of planet Earth!!! Omg soooo good. 5 Stars +
It was my first attempt at making this and the complete pie (be it with a different filling, I had too many plums which I softened first) and a pot of cherries which was nearing it’s expiry date and it all turned in a most delicious crumble. I think the next time I make it, I’ll just pre-bake the bottom for about 8 minutes, as that could’ve been a bit more done. But overall, I, my husband, my neighbours and someone who walked in for a chat, thoroughly enjoyed this effort. Thank you for sharing.
I am going to make this pie tonight to freeze and eat in a couple weeks when all my kids are home. My question is, how long would l cook it for if frozen, or should I let it thaw overnight in the fridge before re-baking it? I’ll be baking it tonight and letting it cool completely before freezing. Thanks so much!
I think I’d probably bake from frozen (I think it might get kind of watery if you thaw before baking).
I made this by request from a 93 year old Korean War veteran, using the rhubarb from his garden and fresh picked strawberries from our local strawberry farm. I’m told it was absolutely delicious from both he and his son and it was gone the very next day. I did switch out the sugar using tuvia substitute due to diabetes status (another first) neither man noticed the difference. Thank you for this easy to follow recipe. Now to make one for myself
This is absolutely the best strawberry rhubarb pie! 5 stars plus more!
Can this pie be frozen before baking?
I haven’t tried that so I can’t say for sure – sorry! I believe others may have tried it if you glance quickly through the comments.
Yes! I baked this before baking and it was phenomenal. I baked it from frozen for roughly the same amount of time as indicated by the recipe.
This might be the best strawberry rhubarb pie I have ever had. Thanks for this deliciousness!!
I’ve never made a pie in my life, I am blessed this was the first one. I can’t believe how delicious this is.
We moved recently and one of the things I was looking forward to was going to the farmer’s market and finding inspiration for something to make.
We had been talking about never having tried rhubarb strawberry pie, so when we came across one of the vendors with beautiful rhubarb and deliciously sweet strawberries, we new we had to give it a try.
After getting home, I discovered Mel’s recipe, followed it by grams and voila! It was delicious. I should add, my passion is wood smoked bbq and this is the first pie I have ever made. Thanks, Mel, for the easy to follow recipe.
Best pie ever
If I wanted to make this in a 6 inch pie plate, how long would you suggest I cook it for?
You’d want to reduce the quantities – but for a smaller pie, I’d bake for about 60 minutes (exact time will depend on a lot of factors so just watch it closely). If it doesn’t bake long enough the filling won’t thicken up properly.
This pie was delicious!! I followed everything listed, but ran out of rhubarb, so I added some fresh blueberries. It was a hit!!
I’ve made this a few times this summer. Absolutely perfect! Very simple, and my family loves it
Made this last summer when we were having a BBQ and some friends over. I cut and served it with ice cream and the whole thing got eaten up! Making it again tonight so I hope it’s as good as I remember!
I have used this site to look up Blueberry rhubarb pie. Which I did make and was a hit with my father in law. I am always looking for new ideas to use the rhubarb we grow here i. North Pole Alaska
Do I dare place the pie in the refrigerator to cool? I ran out of time to make it the day before my dinner party so I’m making it in the early afternoon and expect to serve dessert about 6:30 pm. Help?!
I know this is a late response, but that should be fine!
Runny and sour. Needed more sugar.
Your proportions were off. This recipe was balanced and set perfectly. Anything but runny or sour.
Hey Mel! We have e sour strawberries and I was wondering if we should add more sugar or anything. Thanks in advance!
Yes, adding more sugar will help!
Update: I left a comment yesterday about a soggy pie. Actually I had made two pies cuz I had lots of rhubarb and berries, but had only served one. That pie was the one that was a soggy mess. They next day, knowing from experience that the second pie might be soggy like the first, I threw caution to the wind about re-baking pies and put the other pie that had been sitting on my counter for a day into a 300 degree oven for about 30-35 minutes. And that miraculously did the trick! The pie was perfectly baked, the fruit was soft and juicy, not runny and soggy. The crust was maybe a bit overbaked but quite tasty and held up well. So a success all in all!
All four of my teenage children and husband raved about this delicious pie. I used frozen strawberries and rhubarb. I made sure they were really well drained, added an extra tablespoon of cornstarch, and precooked the filling on the stovetop. Turned out perfect. After it cooled, the pie sliced beautifully with no leaky filling. Oh so good!!
Hi looking to make this pie with first freezing the strawberries and rhubarb. What was your reasoning for precooking the pie filling, and then how long did you bake your pies for. Thanks!
Oh my word, this pie is delicious!! It’s slap your mamma good! It’s got the best of two things, pie and streusel! So good!!
I have made this twice. It is delicious. The first time I had to switch around the strawberry to rhubarb ratio due to not enough rhubarb from a CSA share and it didn’t quite set as well as it did the second time with the ratio as the recipe states. It is a bit too sweet for me. Where can I cut back the sugar to have the least negative impact on the general recipe?
Hi Lanie, you’ll really just have to experiment with the sugar amount based on your taste preferences. You could try 1/2 cup sugar and see how that goes.
I do not care for rhubarb but this recipe made me a liar.
I made it for my husband and well it is amazing.
I do not write recipes down but this one I did.
This was a great pie?! Just sweet lenough and the streusal topping is delicious!! I have made it 3 times…and making it right now too!
Thank you for your strawberry rhubarb pie recipe. My sweetie and I really enjoyed it. I will make it again next year.
Holy moley was this good! I used extra rhubarb and strawberries and thickener but it worked out. Definitely line baking sheet with parchment as this will bubble over. Looked like the picture- was all gone by next day. I’m making another one two days later.
I’ve never been a pie lover but made this for my husband today for Father’s Day. I’m in love. This recipe was delicious. Thank you so much!
I noticed you don’t have the nutritional facts on this pie. Are you going to in the future put them in the future.
I don’t have plans to add nutrition info at this time, sorry about that.
Made with fresh Michigan rhubarb & strawberries. It was absolutely to die for. Don’t cut it until it cools and the juice solidifies a bit.
Thank you for the recipe. I added a bit of mint and tiny bit of lemon zest and juice to the filling. Looking forward to trying it!
Perfection! The recipe made as written and will be added to my pie favourites. Thank you..
Can this pie be frozen after baking?
I haven’t tried, so I’m not sure. Sorry!
Made this the other day. Loved it!!!! Will definitely make again.
Yum! Yum! Yum!
After watching my daughters cut rhubarb to sell for days, I have been craving a strawberry rhubarb pie, so I turned to Mel’s kitchen cafe as I often do. I had no fresh strawberries on hand, only frozen and I tend to like my fruit pie filling creamy. I followed the filling recipe to a T, just just cooked it on the stove top until thickened. (With using frozen strawberries I expected to possibly need to use more corn starch but it wasn’t necessary) I poured it into a store bought crust and added her topping with a bit of chopped quick oats, as per my personal preference.
It was delicious!!!
This is such a great recipe and has quickly become a HUGE family favorite. In fact, after finding it online about a week ago, I’ve made it every day but 2 in the past 2 weeks!! LOL The only change I made was to add a bit of cinnamon to the streusel topping. Thank you so much for sharing it!
We really enjoyed this pie. I didn’t have strawberries so made it with all rhubarb, which I increased to 4 cups, and also increased the sugar to 1 c. It was the ideal level of sweetness.
Can you freeze this pie and bake it at a Later date because I would love to freeze a few to have whenever
I haven’t tried that, Lisa, so I’m not sure. I think the fruit might get a bit liquidy and make the crust soggy if frozen unbaked. But the pie should freeze very well after being baked!
This pie turned out watery. Kinda disappointed.
You most likely cut into it way early or did not bake it long enough.
I made this and everyone loved it. A couple of minor additions/changes:
After about 45-50 minutes I turned up the oven to 400 to get the top a bit more brown for about 10 minutes and it came out perfect. I also added a couple of tsp of lemon juice to the fruit and because I had a few stray blackberries around I tossed those in. I also used half flour and half oatmeal in the topping. Delicioso!!
Ohhhh my goodness. My husband requested strawberry rhubarb pie for his birthday and I went straight to your best pie section to see if you had a recipe for one. I was not disappointed!! We served it with vanilla ice cream and it was perfect! This was sooo incredible. My husband loved it and even said it was better than the one his mom makes. 😉 thank you, Mel! You’re the best!
Love to hear this – thank you!!
Hi there! My daughter and I have made this pie three times and love it. Have you ever frozen it pre-baked?
I haven’t – but I think others have frozen it after it has been baked with good results!
Can you freeze the pie and bake thefrozenpie at a later time?
I’ve only ever frozen it after it has been baked – not prebaked so I’m not sure.
Oh Mel—I made this pie when you first posted it a couple years ago and it is truly perfection. I have been craving strawberry rhubarb pie since and nothing I have bought from someplace else have been as good. I actually bought a strawberry rhubarb pie from a local roadside pie stand yesterday and it was so disappointing (no one seems to get the filling right as well as your recipe). I can’t wait to relieve this beautiful recipe again.
soooooo good !
This pie is AMAZING! Thank you!
I have enough strawberries and rhubarb to make a 2nd pie. The first one is in the oven. I did let the filling mixture sit for a bit to create a sauce, as I read on another recipe. I will bake it a little extra like you said above. I would like to make the 2nd pie later this week. What are your thoughts on freezing the filling, or baking the pie now and freezing it and warming up later this week.? I’m worried about the extra water if I freeze it. I’ve never frozen pies before, but knew of people who had frozen pies. Any experience?
Hey Jackie – if it were me, I’d bake the pie, let it cool, and freeze it. Not sure how the filling would do frozen on its own. Usually if the pie has fully cooled, it’ll freeze and then warm up again later just fine.
This recipe is by far the best one ever. Easy to make and taste delicious!! Thank you
Can I use pre washed and sliced strawberries in this recipe or will they be too runny
As long as they are fully dry, they should be ok.
Me again, these strawberries come in a sauce. Sorry I should have explained that part.
Do you think it will make it too runny?
Oh, thanks for the clarification. Yes, if they come in a sauce, it’ll be too runny but you could try draining them really well first.
Hi – I made this pie and it turned out incredibly liquidy. I spooned some of the liquid off when it came out of the oven, let it sit for a couple of hours and to find when I served it is was a liquid mess. Should I have used more cornstarch, or should I have left it in the oven longer? Thanks for the recipe, I’ll try it again another time.
Hi Shannon, I’ve noticed the longer I bake it, the thicker the filling (if the topping starts browning too much you can tent with foil).
Can this recipe be used as tarts rather than a pie? Looks great. Can’t wait
I haven’t tried it but I’m sure it could!
Loved that the filling is gluten free. I used a bag of GF pie crust for 2 pies. Used 1/2 of shells, all of your filling, and topped with your recipe for streusal crumbs made with gluten free all purpose flour blend. My husband (not GF) thought it was great, as did I. Thanks for inspiring me! May use the second crust to make this again
Mel, looking for a recipe i came across yours..i too cook as how i love,, growing up in N.J. i never was for lack of rhubarb ,,,,,it showed up every spring. and yes frozen rhubarb is not that good…thinking its made from older stalks. love your page and will visit again..and yes tried growing it here in southern ca.coastal no luck,,,blessing to you,,
If you want to make a great rhubarb jam add diced crystallized ginger.
My Granny always made it like that and it was my hands down favorite.
My first official pie, recipe was delicious! Thanks for making it so easy, even the crust! Will definitely make this recipe again.
Is there a variation of this pie without the strawberries?
I was excited to try this recipe for an early Thanksgiving celebration tonight. I had the pie cool for a couple hours before serving but maybe that wasn’t enough to prevent it from being incredibly runny? I served a slice and the rest of the pie filling spilled out. It tastes great. But the presentation was awful. I really want to figure out why it was so runny. I followed the recipe to the letter. Any advice?
Hey Holly – sorry this pie didn’t work out quite as well as you hoped. I’ve learned over the years that sometimes the type/variety of strawberries and rhubarb (or how fresh/seasonal they are) can make a huge difference in the liquid of the pie. I wonder if that might be the case here. Did you use fresh or frozen rhubarb?
Also, one other thing I’ve noticed with this pie is that if I don’t bake it long enough, it is much runnier than if I bake it on the longer end.
Hey Mel, I am not a seasoned pie baker, and never made a strawberry-rhubarb pie before, but this recipe looked super easy, and the streusel topping seemed a lot easier than a double pie crust. So I made it yesterday. I have to say, it WAS super easy, and it turned out amazing, fantastic, awesome!!! Thank you Mel for your wonderful recipe!
I only had about 2 cups of rhubarb, so I used more strawberries than rhubarb (so I’d have enough filling). Also baked the pie for only 45 minutes at 375º because the crust was getting very brown and topping looked completely done. BTW, I cheated and used an Immaculate pie crust from our local health food store – it is a good one.
This was also my first time using rhubarb in any recipe. This summer, on a whim I decided to harvest a few rhubarb stalks from the yard. I blanched the stalks (to retain the red color & flavor), then cut the stalks into small chunks and stored it in the freezer a glass container…and then thawed it out for this pie. I failed to drain the red rhubarb juices, per your instructions, but it didn’t matter, the pie turned out awesome anyway, not runny at all. Next summer I’ll be sure to get a lot more rhubarb stalks and will make this pie again!
I made this today and it was so good. I actually had enough to do 2 pies and it was plenty for each pastry shell. My husband asked for a BIG slice in his lunch for tomorrow.
I love the simplicity of the 4-ingredient filling. Just the right sweetness level, and why complicate it with cinnamon, orange zest, and other added flavors? This let the taste of the rhubarb and strawberries shine. This will be my go-to from now on.
This is now my go-to recipe! It was fabulous, and my hubby didn’t think he liked rhubarb!
I love this recipe!! I made it just as directed and it was amazing. The streusel topping makes it different from other strawberry rhubarb pies.
Wow! Great recipe!
I harvested some rhubarb from my garden and went to the local farmer’s market to get fresh strawberries. Followed the directions exactly, using a frozen crust. The pie was perfect and my dinner guests devoured it. I’m making it again( more rhubard to harvest) to bring to a friends home.
I have made this pie twice now for my dad. He said it’s the best strawberry rhubarb pie he’s ever had! So glad I found this recipe!
That makes me happy – thanks, Alicia!
terrific recipe – thank you!
Being a Midwest woman living in Florida 30 years, I’ve been rhubarb deprived too and try to catch the very brief rhubarb season here. Many times it just doesn’t get here. I made your pie today for Father’s Day and it was a delicious hit! I love crust and wasnt as excited to try the crumble, but it played nicely with the fruit filling. This is a keeper. Thank you!
OMG! I made this recipe and it is absolutely delightful! Used the pie crust recipe also. Oh my! The family loved it and demanded another for Father’s Day! Thank you! This will be passed down for generations in “GRANDMAS FAVORITE RECIPE BOOK” 10 STARS **********
I made this recipe and the taste was phenomenal but i can’t figure out why it was watery. I added the three tablespoons of cornstarch, yet still runny. Any suggestions?
Hey Jessica – so much will depend on the variety/ripeness of strawberries. That may contribute to the a liquidy consistency…
Question- I used a frozen pie crust (in the pie pan). Was I supposed to pre-cook the crust? The end result was delicious but the crust was raw. This was my first pie ever, so I guess I need some help. Thanks!
I don’t precook the crust…but if your crust was frozen, that’s probably why it wasn’t cooked all the way. Did you let it thaw before filling?
Wonderful pie! Thanks for sharing. With a bumper crop of rhubarb this year in Colorado, I have made this pie about half a dozen times. I have one in the oven as I write this note. Love the simplicity.
I love rhubarb and for the first time my planting has produced enough stalks to harvest. This was just WONDERFUL. The topping was perfect. I am not a big fan of pie dough, so this was a great compromise for my crust-loving husband. I am making it again this afternoon.
This pie was delicious! Instead of the streusel topping, I just put a top crust on the pie. Was a little tart since it was missing the sweetness of the topping, but a little vanilla ice cream took care of that!
I like the recipe. It came out of the oven smelling like fresh jam. This was the first time for me tasting rhubarb. I was surprised at how “perky” the pie was. I would definitely increase the sugar in the pie filling by a half of cup.
This recipe looks amazing! Could I use frozen strawberries in this recipe?
I haven’t ever used frozen strawberries, so I’m not sure – I think it might make the pie a lot more soupy and liquidy?
Hi I used frozen strawberries from a farm I picked myself. They are smaller and juicier than store bought. It turned out fine not runny at all.
I’ve never eaten rhubarb until I made this pie, so I had no idea what I was getting into… but it’s my new favorite pie. I did use slightly less sugar than the recipe called for since I had very ripe strawberries and I wanted to make sure I didn’t mask the tartness of the rhubarb. I didn’t end up using about 1/4 of the topping, but that’s just my preference. It was a big hit, so thank you!
I’m glad you loved it, Andie – thanks for letting me know!
I made your pie recipe today, and was so good, it was gone immediately!! I have another one in the oven now. Thanks!
This recipe came out perfect! So delicious- however, I did add a teaspoon of lemon rind and a teaspoon of lemon juice.
The strawberry rhubarb pie was excellent!
Do I need to refrigerate leftovers?
Yes, I usually refrigerate leftovers.
I’m planning on making this tonight and taking it along somewhere tomorrow, but I can’t decide on the best storage to keep my streusel from going soggy- covered vs uncovered, fridge vs room temp…. Any advice?
Making it ahead of time definitely will make the streusel a bit softer. I usually store it covered in the fridge and reheat the leftovers.
Love it. It looks so delicious I posted a picture on Facebook and got a lot of likes. So proud I gave some to my mom and she thought it was great! Oh I didn’t mention I don’t really know how to bake or cook? You will not be disappointed
I didn’t know I liked strawberry rhubarb pie until I made this one! My husband has been asking me to make one for years, and I’m so glad I finally did it! I knew your recipe wouldn’t fail me, they’re always perfect!
Ive never baked with rhubarb…. wanting to make this pie today! Bought fresh rhubarb- how do I cut it for this pie? Chopped? Small chunks? Maybe silly question…. Thanks!
As long as the pieces are uniform in size, it doesn’t really matter. And a lot depends on the size of the stalk of rhubarb. I usually try for about 1/2-inch pieces.
I am making this today and my husband is so excited. I can’t wait to eat it lol. This pie looks so amazing.
Looks yummy I use Nana oil pie crust recipe on YouTube easy crust and flaky.
I tried this recipe but made some adjustments as it seemed like a lot of sugar. I cut the sugar in 1/2. Also, for the topping I used a 1/2 cup of oatmeal & 1/2 cup flour , 1/4 cup brown sugar & 1/4 cup butter. Turned out really good. It was a little tart but when topped with a scoop of vanilla ice cream, you couldn’t even tell.
What about using the tapioca flour instead of cornstarch you use in the peach pie? Want to make for diabetic uncle- any idea on amount or type of sugar substitute?
Hey Linda – you could definitely try the tapioca here; I haven’t tried it so I don’t know how it would work exactly. I don’t have much experience with sugar substitutes, I’m afraid. Sorry!
I was looking at this recipe and I’m curious – do you freeze your rhubarb? You mentioned waiting for rhubarb season and I wasn’t sure if it is because you prefer fresh rhubarb or you haven’t tried freezing it yet. We have a ton here in South Dakota (which is great because it’s my husbands all time favorite thing on the planet) so we always make sure to chop and freeze our rhubarb (usually in 2 or 4 cup amounts) so that we have enough to eat rhubarb all year long. We have been in our house now for 2 years and are babying our new rhubarb plants (4!) so that we can stop stealing from relatives 😉
When I’ve had a lot I’ve frozen it but I’m back to nurturing my main rhubarb plant back to health. 🙂
I made this pie yesterday and it turned out perfect; not runny and the perfect level of sweet. I added some peaches to the strawberries and rhubarb and I added chopped pecans to the streusel topping. It was the perfect bite of summer.
I didn’t have time to make the crust, so I skipped it and made this as a crumble. I followed the fruit and topping recipe exactly and just baked it in a greased, 7 x 11″ pan. It was amazing! My husband and I ate it in 24 hrs.
I plan on making this pie today – it sounds so delicious! I am currently living in Krakow, Poland and I can not buy corn starch here. I can get potato starch – would that be an okay substitute or should I use regular flour? Thank you for posting this recipe – I really can’t wait until I can eat some! 🙂
Hi Karen – I don’t know how potato starch would fare. Can you get arrowroot powder? You could try flour and see how it goes. Good luck!
This was delish!! It was perfect. I made one small change and that was to add one extra tablespoon of cornstarch because I had the fruit piled high. I used the recommended crust recipe (wow!) and followed the remaining instructions exactly. This one’s going in the recipe box for sure!
Definitely THE BEST strawberry rhubarb pie ever! Shared this with cousins and two aunts in their 80’s ….. and everyone agreed it was fantastic!
Wow! Strawberry rhubarb pie is my husband’s FAVORITE pie. I’ve never quite figured out why…until now. I’m sold! I decided to finally attempt it after you posted this recipe (I didn’t have much of a choice on Father’s Day!) and I am so glad I did. I absolutely loved it! And, of course, he did too. Many “mmmm”‘s while eating. Thanks for this recipe, felt like I just earned major points today! ( :
Such a yummy recipe! I have made it a few times in the last couple years…have you ever froze the pie as a whole? I have all the stuff and it needs to be used but I wanted to wait 5 days until the weekend to serve it? Just wondering if you have ever tried? Thanks so much for sharing the love!
I haven’t tried that, Alicia – but I’m guessing it would probably work fine based on the ingredients.
I adore rhubarb pie and this recipe looks fantastic. Allow me to suggest an an alternate topping in place of the strusel: maple icing. I make this pie ONCE a year because it is exceedingly sweet but it is really amazing.
Directions: 1. Make pie as described in your post (typically I leave the strawberries out and go full on rhubarb, but it works with strawberries as well). 2. Maple Icing: 3/4 cup of REAL maple syrup (none of that “maple syrup flavor garbage!), 1/2 cup of sugar, 1 egg white (or 2 if you want more frosting), 1 tsp vanilla. Boil syrup and sugar until it threads off the tip of a spoon. While boiling, stiffly beat egg whites. When syrup threads, slowly pour into stiffly beaten egg while while beating until it holds its shape. Add vanilla. Spread quickly over the cooled rhubarb pie. Enjoy! Apologies for the poor formatting on here but I’m sure you can follow. This pie is my one weakness…… 🙂 I love your site and recipes and I’m hoping that you get a chance to try out this suggestion – I suspect that you’ll enjoy it!
Sounds delicious. Thanks, Jason!
Of course! Let me/us know if you try it! It sounds a little odd but it really is spectacular!
This pie is the very best, family members said it was excellent. I do a lot of baking and it is a wonderful pie. Thanks for posting
This pie is the very best, family members said it was excellent. I do a lot of baking and
This recipe was so easy and delicious! My husband declared it his new favorite pie. I made it in a smaller pie tin and adjusted the ingredients accordingly. (On a side note, I love the new addition of a weekly menu to the bottom of your site; thank you for all of the wonderful recipes!)
This pie is awesome!
I make your recipes all the time and love every single one! You amaze me and inspire me to try things outside my comfort zone. Like homemade pie crust. I made this pie and it is delicious. Even though I screwed up the crust somehow. I used your best ever no fail pie crust recipe and it was beautiful. However, the pie came out pretty runny and it seemed like the bottom part of the crust wasn’t really done all the way. Should I bake the crust first by itself and then fill it and bake again? I really want to make this again and get it right because it is SO DANG GOOD!
Hi Andrea – do you think the pie needed more time overall? Definitely unbaked pie crusts that are filled with fruit filling (like this recipe) and baked tend to be a little “softer” than prebaking the pie crust – however, prebaking the pie crust beforehand can make it overcook in the oven when filled (although you could definitely cover the edges of the crust while it bakes). I would try adding more time to the strawberry rhubarb pie (even 10-15 minutes or more) and just cover the edges of the pie crust if they are getting too dark.
Thank you for responding, Mel! I’m kinda having a fan-girl moment! You are such a rock star! I will definitely try adding more overall cooking time next time!
You are so cute, Andrea! 🙂
Made this tonight and it was delicious and easy! Thanks for always providing amazing recipes
So happy you loved the pie, thanks for taking the time to comment!
We love rhubarb! I have a similar recipe using raspberries with the rhubarb instead of strawberries. I made your recipe today with the raspberries and it was outstanding. Your recipes do not disappointed. Thank you for the time you take in testing and adjusting recipes so your readers can just run with them.
Oh yum, the raspberry variation sounds delicious!
I have a “thing” with chunks of cooked fruit. I hate them. But my sweet 84 year old neighbor gave us some rhubarb a couple of years ago and I sucked it up and made a strawberry rhubarb pie. Because I hate fruit chunks I searched for THE best recipe bc I wanted it to be worth the effort. And I LOVED it. So good! I look forward to it every year topped with vanilla ice cream, of course. And it’s pretty much the only time I eat cooked fruit chunks all year. I do believe the recipe I use is the best! But I trust you & I will try your recipe this year. My recipe is from Cindy Crawford of all people, but it’s sooo good! I was skeptical about the crust recipe, but if you try it, just trust the recipe & go with it. It’s so good! http://www.oprah.com/food/cindy-crawfords-strawberry-rhubarb-pie
I’m looking forward to making this recipe soon! I live in MN and my one rhubarb plant is ready to be picked! =) When you get enough rhubarb, you should try this jam recipe. I found it a few years ago and the jam was wonderful! I gave it to everyone at Christmas.
I’ll have to look at that jam recipe – the one I tried years ago was pretty bad.
I bought the pastry board and cloth. It looks like the cloth can be handwashed in dish soap and water, but how about the board? I saw a review on Amazon saying it can’t be washed, but it seems like it will get flour on it and need to be cleaned. How do you clean the cloth and board? Thanks for this great post!
I ordered the pastry cloth and board and it just came in the mail. It looks like I can handwash the cloth with some dish soap and let it air dry, but what about the board? A review on Amazon said the board cannot be washed, but I’m assuming it will get some flour on it and need to be cleaned. Do you wash the board with soap and water? Sorry to bother you about this; just wondering what you do.
Hey Lucy – the board surprisingly stays quite clean because the cloth is so thick. I usually wipe it with a very lightly damp cloth and call it good.
Thank you! And sorry for the double post of my comment. I’m looking forward to trying out the cloth/board.
I miss having a rhubarb plant! I had a rhubarb at my last home that I totally babied because I love rhubarb. The trick to getting your plant good and strong is to only harvest in the late spring/early summer. When I first moved into my home, the rhubarb plant was a sickly, scrawny thing, I think because it was over-harvested and didn’t have a chance from year to year to really gain strength. I only harvested from it once that summer, and I left about half of the stalks behind to continue growing. The second summer was much better (2-3 harvests in the spring/early summer). By the time I moved 3 1/2 years later, it was one of the most gorgeous plants in my yard. It was 2 feet across at the base and grew stalks that were close to 3 feet long/tall (including the leaf).
Yeah, I definitely think I need to stop harvesting so early!
I don’t mind rhubarb, but my husband LOVES it! Last year he requested a sour cream rhubarb pie for his birthday treat. I made the pie crust using your best ever, no fail recipe and I was so proud. It was gorgeous! That was the first pie crust I’d ever made from scratch. His birthday is in a few days. I just showed him the first photo in this post and he was nearly drooling. I think this will be his pick this year. Rhubarb grows like crazy out here so now will be the perfect time to try it.
This was my first ever, home made pie from scratch, and it was a hit. I had “safe” friends for supper tonight and tried it out on them. It was such a resounding success that I am going to try it again tomorrow with visitors!
My garden has two kinds of rhubarb and I used both in the pie. Amazing!!!
Yay! Glad you loved it!
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?
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.