Strawberry Rhubarb Pie Recipe: Classic Tart with Flaky Crust

Last week I stayed at my friend Mardee’s house to watch her kids while she and her husband took a much-needed trip. While everyone checked in and brought dinner (thanks, friends—and Eric!), I found myself both grateful and quietly overwhelmed by how organized her home is.

I spent a ridiculous amount of time photographing clever storage solutions—labeled pantry bins, tidy under-sink shelves, and lunchbox ice packs—and texting Eric about them. My own kitchen is chaos in comparison: one catch-all snack bin, half-eaten crackers, and the occasional abandoned bite-marked pretzel. Mardee’s laminated chore charts and encouraging reminders felt both impressive and intimidating.

After a week of living in someone else’s perfectly organized routine, I came home determined to add organizers to my cart (and then promptly left them there). The result: still a little body-sludge around here, but a head full of ideas and a fridge full of inspiration—and a craving for pie.

Rhubarb forever

Every spring I hunt down rhubarb like it’s treasure. I call produce managers, text friends, and beg anyone who finds it to save it for me. Rhubarb is seasonal and fleeting, so I typically make several rhubarb desserts each year—Rhubarb Meringue Layers and Rhubarb Shortbread Bars among them. If you love rhubarb, consider growing a patch; it’s worth the effort.

Best strawberry rhubarb pie

Strawberry Rhubarb Pie is the classic pairing: the strawberries bring sweetness and color, while the rhubarb adds tart zip. For years I favored a rhubarb custard pie, but when I finally tried the strawberry-rhubarb combination, I was hooked. The flavor balance is perfect wrapped in a flaky crust.

You can choose a double-crust pie focused on fruit and buttery pastry, or a single crust topped with a rich streusel crumble for extra texture. Both are excellent—try them both and pick a favorite.

Streusel-topped pie: A single bottom crust holds the filling, finished with a buttery streusel made from butter, sugar, and flour for a crunchy, sweet top. This version tends to be a crowd favorite.

Double-crust pie: Two layers of buttery, flaky pastry showcase the fruit filling—simple, elegant, and perfect if you want the fruit to shine.

Strawberry rhubarb pie recipe ingredients

This pie is straightforward: strawberries, rhubarb, a few pantry staples, and a pie crust. Below is an overview; the full ingredient list and measurements are in the recipe card.

How to make strawberry rhubarb pie

Start by prepping the rhubarb. I like small pieces, so I slice stalks lengthwise before chopping. A very sharp knife helps cut cleanly through the fibrous edges. If you prefer, peel any stringy bits, but much of the color and flavor are in the outer layer.

Optional step: soak chopped rhubarb in grenadine for an hour or more to boost color and add a touch of sweetness. Drain well before combining with the other filling ingredients.

Mix drained rhubarb with chopped strawberries, sugar, lemon zest and juice, salt, nutmeg, and cornstarch. Chill the filling while you prepare and roll out the crust.

For instructions on making flaky pie crust, see any reliable homemade crust guide. Keep the dough cold—the flakier crust comes from working with chilled dough and cold butter. If making a double crust, dot the filling with butter before adding the top crust or lattice, brush with milk (or milk + half an egg) and sprinkle with sugar.

Double Crust Strawberry Rhubarb Pie

Everything is the same through filling. Roll the top crust quickly to keep it cold, cover the filled pie, vent or cut slits if using a full top crust, or weave a lattice. Brush with milk or milk+egg, sprinkle with sugar, and bake.

Start baking at 425°F for 15 minutes, then reduce heat to 350°F. Make a simple foil pie shield to protect the edges from over-browning and continue baking until the filling is fully cooked—about an hour total. Let the pie cool completely for several hours so the filling sets.

Strawberry Rhubarb Crumble Pie

For the streusel, avoid deep, spicy flavors so the fruit stays bright—use granulated sugar, flour, and a little salt. I prefer melting the butter, stirring it into the dry ingredients, chilling the mixture, and breaking it up by hand so you get big, crunchy lumps.

Chill the crumble before baking so it holds its shape. Partially bake the pie with some crumble on top, then add the rest mid-bake so you get a crisp, layered topping. Use a foil shield for the crust edges as needed.

Once baked, cool the pie completely—at least 3–5 hours—before slicing to avoid a runny filling.

What to serve with rhubarb strawberry pie

Serve this pie with a generous scoop of vanilla ice cream or a dollop of whipped cream. For a spring meal beforehand, pair it with light salads, grilled chicken, or simple pasta salads to keep the menu fresh.

• Caprese skewers or a fresh green salad
• Raspberry avocado or broccoli-bacon salad as a side
• Grilled chicken or prosciutto-wrapped asparagus for a heartier main

Does strawberry rhubarb pie need to be refrigerated?

Fresh fruit pies can sit at room temperature for about two days, loosely covered so the crust doesn’t get soggy. After that, store leftovers in an airtight container in the refrigerator for another day or two, though the crust may soften over time.

Can you freeze strawberry rhubarb pie?

The best method is to assemble the pie completely but leave it unbaked, then flash-freeze on a sheet pan and wrap tightly for up to three months. Bake from frozen in a cold oven, bringing the temperature up to 425°F and plan on roughly double the usual bake time. If you need the pie plate back, assemble on parchment or foil so you can lift the frozen pie out of the pan before wrapping.

Strawberry rhubarb pie frequently asked questions

More fabulous fruit desserts

• Homemade Apple Pie
• Mixed Berry Cobbler
• Blackberry Glacé Pie
• Strawberry Shortcake
• Peach Cobbler
• Peach Apricot Slab Pie
• Chicago Style Fruit Pizza
• Cherry Pie Bars
• Blueberry Pie