This triple berry rhubarb pie is exceptional! A juicy berry rhubarb filling topped with a delicious streusel makes it one of the best pies ever!

If you haven’t had the privilege of experiencing the value rhubarb adds to a fruit pie, now’s the time. Get your hands on some rhubarb and make this berry rhubarb pie. It is phenomenal!

Slice of berry rhubarb pie on pie server.

Triple Berry Rhubarb Filling

Modeled after this beloved strawberry rhubarb pie, we’re swapping the strawberries for a triple berry blend and tweaking the other ingredients to compensate for the slight change.

For this pie, a frozen or fresh blend of triple berries can be used. Don’t thaw the berries if they are frozen.

I prefer using a triple berry blend of blueberries, raspberries and blackberries.

Rhubarb is generally in season anywhere from April to June or July. Fresh rhubarb might be tricky to find in some grocery stores (Whole Foods and Albertsons are often a good place to start), but many people grow rhubarb, so check around with family and friends. You might be surprised who has a rhubarb plant lurking in their side yard.

Rhubarb and triple berry blend in glass bowl.

Assembling Triple Berry Rhubarb Pie

Putting this pie together is very straightforward.

  1. Roll out a single pie crust and gently place in a 9-inch pie plate. Trim and flute the edges.
  2. Spread the prepared filling into the crust.
  3. Top with streusel.

The streusel is a beautifully simple combination of flour, brown sugar and butter. It comes together fast and easy and is the perfect topping for this sweet and tart pie.

Unbaked pie crust with berry rhubarb pie filling; streusel topping on top of berry filling.

Baking Time is Critical

Place the triple berry rhubarb pie on a foil-lined baking sheet and bake for right around 70-75 minutes.

It is really, really important to bake this pie long enough. The bubbly filling should be very thick and syrupy. If the bubbles are thin and juicy, continue baking, even if it means adding time beyond the 75 minutes called for in the recipe.

If the streusel or crust edges are browning too much, lightly tent with foil during baking.

And although warm pie is completely irresistible, cooling the pie completely will also help it set up perfectly. (Individual slices of pie can be warmed for a few seconds in the microwave before serving!)

Triple berry rhubarb pie in glass pie plate

This berry rhubarb pie is tart and sweet, vibrant and juicy.

And it is absolutely extraordinary served with a scoop of vanilla ice cream. The gentle creaminess balances out the deliciously sharp burst of flavor from the berries and rhubarb.

I mean, honestly, the whole triple berry rhubarb pie + ice cream is pretty much the only reason I nurse my rogue rhubarb plant back to proper civilization every spring.

I have always loved strawberry rhubarb pie, and I’m certainly not turning my back on it anytime soon, but I would choose this triple berry rhubarb pie any day over just about any other pie. It is fantastic!

Fork taking bite of triple berry rhubarb pie with ice cream.

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Fork taking bite of berry rhubarb pie and vanilla ice cream on gray plate.

Triple Berry Rhubarb Pie

5 stars (12 ratings)


  • Single crust pie dough


  • 3 cups (400-450 g) triple berry blend, fresh or frozen (don't thaw if frozen)
  • 2 cups (240-250 g) sliced rhubarb (about 1/4-inch thick)
  • cup (141 g) granulated sugar
  • ¼ cup (30 g) cornstarch


  • ¾ cup (107 g) all-purpose flour
  • cup (71 g) packed light brown sugar
  • 6 tablespoons (85 g) cold butter


  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine the berries, rhubarb, 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 berry/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 foil-lined baking sheet (to catch any drips), and bake for 70-75 minutes until the streusel is golden and the filling is bubbling thick and syrupy. 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.


Pie Crust: My favorite homemade pie crust is this one or this one.
Triple Berry Blend: I prefer using a triple berry blend of blueberries, raspberries and blackberries.
Serving: 1 serving, Calories: 270kcal, Carbohydrates: 48g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 73mg, Fiber: 2g, Sugar: 31g

Recipe Source: from Mel’s Kitchen Cafe

Triple berry pie on white plate with scoop of vanilla ice cream.