Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully. The post Strawberry Rhubarb Pie appeared first on Budget Bytes.

Jun 12, 2025 - 15:40

This is my boyfriend’s favorite pie, and there’s a good reason why. If you’ve never had Strawberry Rhubarb Pie before, consider this your official invitation. Rhubarb is nothing like I’ve ever had before. It’s tart, crunchy, and will take you by surprise. To balance this out, I’ve paired it with sweet strawberries, a touch of sugar, warm cinnamon, and a splash of lemon. Then, I wrap it all in a golden, flaky crust. It’s truly magical, perfectly balanced, and completely irresistible. Just don’t wait too long! Rhubarb season is short, and this pie is too good to miss!

Overhead view of two slices of strawberry rhubarb pie on two plates, with one topped with ice cream.

Easy Recipe for Strawberry Rhubarb Pie

I’m not one to spend a fortune on dessert, and thankfully, you don’t have to. Frozen strawberries keep this easy strawberry rhubarb pie affordable, and the rhubarb? Totally worth grabbing when it’s in season. The sweet, juicy strawberries help to offset the tart flavor of the rhubarb while keeping the filling bright and balanced. I also add just enough cornstarch to help the filling thicken (while avoiding a soupy mess that spills all over the plate). I LOVE serving slices of this pie with a scoop of vanilla ice cream, and it’s absolutely perfect for sharing with friends and family.

Rhubarb season is super short, so make sure to grab it when you see it! I like to grab a few, then remove any leaves, wash, cut, and freeze my rhubarb while it’s in season for baking later in the year. Fresh rhubarb can last about 6-12 months in the freezer.
You can use fresh strawberries in this recipe, but you’ll likely save money using frozen ones like I did!

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Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $13.78 recipe / $1.72 serving

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings slices

Calories 368kcal

Author Melissa Nolan

Equipment

9'' Pie Dish
Sheet Pan
Large Bowl
Rolling Pin
Aluminum foil

Ingredients

1 lb. fresh rhubarb leaves removed, trimmed, washed, cut into ½-inch pieces (453g) $6.99*
1 lb. frozen strawberries 453g, $2.72
1 cup granulated sugar $0.38
½ tsp ground cinnamon $0.03
¼ cup corn starch $0.14
½ lemon juice and zest, $0.29
1 tsp vanilla extract $0.14
¼ tsp salt $0.01
2 pie crusts 9-inch crusts, room temperature, $2.77
2 Tbsp butter small dice, $0.30
1 Tbsp milk $0.01**

Instructions

Preheat the oven to 400°F. Gather and prepare all ingredients.
In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
Pour the filling onto the pie crust and evenly top with butter pieces.
Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
Cut slits in the top pie crust to vent during the baking process. Brush with milk.
With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.

See how we calculate recipe costs here.

Notes

*Make sure to remove any leaves from the rhubarb, as they can be poisonous. The stores usually cut off the leaves, but make sure to double-check! They contain high levels of oxalic acid, which can be toxic, so it’s best to remove them before baking this delicious pie. I found my rhubarb at Kroger’s.

**Brushing milk on top helps the crust get golden brown and crunchy. You can also use melted butter, a beaten egg, or an egg yolk.

Nutrition

how to make Strawberry Rhubarb Pie step-by-step photos

The ingredients for rhubarb strawberry pie.

Gather all of your ingredients and preheat your oven to 400°F.

Frozen strawberries, chopped rhubarb, lemon zest, cornstarch, sugar, and seasonings in a mixing bowl.

Make the filling: Add 1 lb. of fresh rhubarb (cut into ½-inch pieces), 1 lb. frozen strawberries, 1 cup granulated sugar, ½ tsp cinnamon, ¼ cup corn starch, lemon juice and zest (from ½ a lemon), 1 tsp vanilla, and ¼ tsp salt to a large mixing bowl. Gently fold the ingredients together until well combined. Set aside while you prep the pie crust.

Hands using a rolling pin to roll out a pie crust.

Prep the pie crusts: Roll out one of your 9” pie crusts until it’s slightly larger than your 9” pie pan.

Hands pressing a pie crust into a pie dish.

Place the rolled-out pie crust on the bottom of the pie pan and gently press the bottom and sides down. Don’t pull or stretch the dough, as this can cause it to tear. You want the excess pie crust to be hanging over the sides of the pie dish.

Rhubarb and strawberry filling added to a pie crust in a pie dish, topped with diced butter.

Assemble the pie: Add the filling to the pie crust and evenly add the butter pieces (2 Tbsp total) on top.

Hands crimping the edges of a pie crust in a pie dish.

Now roll out the second pie crust and place it on top of the filled pie dish. Pinch the edges with the bottom crust to seal it tight.

If you want, you can crimp the pie crust edges to make it look more decorative.

A knife slicing a slit in an unbaked rhubarb strawberry pie.

Use a knife to cut slits into the top crust. This creates a vent to allow steam to escape during the baking process. Be careful not to slice all the way through to the bottom crust!

An unbaked rhubarb and strawberry pie being brushed with milk.

Now, brush the pie crust with 1 Tbsp milk.

Add the foil: Wrap a 3-inch strip of tin foil around the edges of the pie to prevent burning.

A homemade rhubarb and strawberry pie half way through baking.

Bake the pie: Place the pie onto an oven-safe tray and place it into your preheated oven. Bake it for 30-45 minutes, and then remove the foil. Bake for a further 25-30 minutes until the crust is golden. Keep an eye on your strawberry rhubarb pie, as each oven is different, so your pie may need more or less time.

Let it cool: Once finished, remove the pie from your oven and let it cool before slicing. Enjoy!

Side view of a slice of strawberry rhubarb pie being taken from a pie dish.

Choose the best rhubarb. Look for stalks that are firm, crisp, and brightly colored (usually a deep red or pink, though some green is perfectly normal too). Avoid limp or bruised stalks. If you want to make this homemade strawberry rhubarb pie and can’t get fresh rhubarb, you might find frozen rhubarb at your store.
Prep the rhubarb correctly. Remove all leaves (rhubarb leaves are poisonous!), wash them well, trim the top and bottom off, and cut them into ½-inch pieces. This makes sure the rhubarb is ready to use and will cook evenly in the oven.
Let the pie crust come to room temperature. You can use refrigerated or frozen 9” pie crusts, but you should let them come to room temperature before using. They can crack and be difficult to roll out while still cold. If the crusts start to stick, dust them lightly with flour. You can also use a homemade double pie crust!
Watch your pie! The cooking time can vary on each oven, so make sure to keep an eye on your pie.
Slice vents in the top crust. I slice four small slits in the top crust to let steam escape. Venting the pie also helps prevent bubbling and spilling over and helps with even baking.
Let your rhubarb strawberry pie cool! While the cornstarch helps to thicken the filling, you must also let it cool before slicing. It smells amazing, I know, but letting it cool allows the filling to set so it’s easier to cut and holds together better.

Serving Suggestions

Like I mentioned earlier, I just have to top my slice with vanilla ice cream. It adds even more sweetness and is a must if the rhubarb I bought is extra tart. I also think a dollop of homemade whipped cream would be delicious on this strawberry and rhubarb pie!

Storage & Reheating

Homemade pies, including this rhubarb and strawberry pie, are best served fresh when the crust is golden, crisp, and still has that just-baked flakiness. But if you do have leftovers, you can keep them (once cooled) covered or stored in an airtight container in the fridge for about 3-4 days. Just note the crust will lose some crispness.

You can also freeze this pie for up to 3 months. Be sure to store it in a freezer-safe pie dish or store individual slices wrapped tightly in plastic wrap or foil, then place them in a freezer bag or container. Thaw your pie in the fridge and let it come to room temperature before enjoying if preferred.