Rhubarb and Strawberry Pie: A Bright, Tangy Slice of Summer Joy

A slice of rhubarb and strawberry pie tastes like the start of summer—bright, tart, and comforting in all the right ways. This classic dessert brings together juicy strawberries and tart rhubarb in a flaky crust that sings with balance. In this article, I’ll walk you through everything from the story behind this flavor combo to choosing the best thickener and techniques for perfect texture. Whether it’s your first pie or your fiftieth, this guide will help you bake a rhubarb and strawberry pie that tastes like it came straight from a picnic blanket under the Carolina sun.

The Story & Magic of Rhubarb and Strawberry Pie

Why Rhubarb and Strawberry Pie Means Summer to Me

There’s a memory that lives in my kitchen like the scent of butter and sugar in the air—me standing on a stool, barely tall enough to reach the counter, while my grandmother handed me a stalk of rhubarb dipped in sugar. She called it “country candy.” It puckered my mouth in the best way, and that moment started my love affair with rhubarb. Years later, when I started folding that same rhubarb into pies with ripe red strawberries, something magical clicked: sweet meets tart, soft meets zing.

Around Charleston, when strawberries hit the markets and rhubarb peeks out for its short season, the signal is clear—it’s time to bake. A pie like this brings generations into the same bite. Every slice feels like warm weather and porch chats wrapped in flaky crust. If you’re anything like me, the smell alone will carry you back to someone’s table who made you feel safe.

Why Rhubarb Belongs in Strawberry Pie

Strawberries are sweet, juicy, and comforting. But pair them with rhubarb and the flavor jumps off the plate. Rhubarb adds a bright tang that cuts through the sugar and keeps the pie interesting. Without it, the filling risks being too flat or syrupy. Add it in, and you’ve got a fruit duo with depth.

Rhubarb also holds its shape better than strawberries, creating balance in texture—not just flavor. Combined right and thickened properly (more on that soon), these fruits deliver a pie that sets beautifully and slices clean. I’ve made this pie dozens of times for markets, friends, and even one wedding brunch. It never lasts long.

For other sweet treats with seasonal charm, check out this fun cotton candy cake or the whimsical pink heart cake. But if you ask me? Rhubarb and strawberry pie is the true taste of home.

How to Make Rhubarb and Strawberry Pie from Scratch

Key Ingredients for a Balanced and Flavorful Filling

Making rhubarb and strawberry pie starts with choosing the right ingredients. This isn’t the time to grab just any fruit—freshness and proportion matter.

Here’s what you’ll need for the filling:

• 3 cups fresh strawberries, hulled and halved
• 2½ cups fresh rhubarb, sliced into ½-inch pieces
• ¾ cup granulated sugar (adjust if your strawberries are very sweet)
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon vanilla bean
• Pinch of salt

Use firm, red rhubarb stalks and ripe strawberries for the best flavor. If you’re wondering whether to peel rhubarb, the short answer is: only if it’s tough or woody. Most tender stalks need just a good rinse and trim.

Want to make your pie crust from scratch? This all-butter crust recipe from Sally’s Baking Addiction is flaky, reliable, and bakes up golden every time. Of course, if you’re short on time, store-bought crusts will do—just make sure they’re chilled well before use.

Step-by-Step: Assembling and Baking Your Pie

1. Prep the fruit: Combine strawberries, rhubarb, both sugars, lemon juice, and vanilla in a bowl. Let sit 15 minutes to draw out juices.
2. Add thickener: Stir in cornstarch and salt. Mix until no dry pockets remain.
3. Roll out crust: Place the bottom crust into a 9-inch pie plate and gently press it into the corners. Add the filling and dot with butter (optional).
4. Top it off: Add the second crust (lattice or full), trim edges, and crimp. Cut slits if using a solid top.
5. Chill the pie: Refrigerate for 20 minutes to help set the crust.
6. Bake: Place on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) for another 40–50 minutes.
7. Cool: Let the pie rest at least 3 hours to set the filling fully.

For a whimsical serving idea, pair your pie with these waffle stick treats for a fun brunch twist or a family-style dessert bar.

Troubleshooting Rhubarb and Strawberry Pie for Perfect Results

Avoid These Common Pie Mistakes

Even seasoned bakers can run into a few bumps when making a rhubarb and strawberry pie. Here are some common issues—and how to avoid them:

• Runny filling: Often caused by underbaking or skipping the thickener. Be patient and allow the pie to cool fully.
• Soggy bottom crust: Line the bottom with a light layer of flour or brush with egg white before adding filling. A glass pie plate helps monitor browning.
• Tough crust: Overworking dough can make it chewy. Keep your butter cold and mix gently.
• Overcooked edges: Use a pie shield or foil around the edges after the first 20–30 minutes of baking.

For comparison, here’s a helpful breakdown of thickener options used in fruit pies like this one:

Crust & Texture Tricks for Success

Getting your crust to hold up against a juicy filling is key. Here are five tips that help:

1. Blind bake when needed: Especially if using a very wet filling or all-rhubarb pie.
2. Chill your dough: Before rolling and again before baking. Cold butter = flaky layers.
3. Use a baking sheet: Place the pie on a hot baking sheet to crisp up the bottom crust.
4. Don’t overfill: Leave ½ inch from the top of the crust edge to prevent overflow.
5. Bake long enough: You want bubbling filling and golden crust. That last 10–15 minutes matters.

Looking to expand your sweet skills? You might enjoy whipping up a batch of truffle chips for an elegant, salty-sweet snack, or trying a cornflake candy for a no-bake option that’s just as nostalgic.

Serving, Storing & Making Rhubarb and Strawberry Pie Your Own

How to Serve and Store Rhubarb and Strawberry Pie

This pie deserves a moment. Whether you’re bringing it to a picnic or slicing it at the kitchen table, how you serve it matters just as much as how you baked it.

Here are the best ways to serve your rhubarb and strawberry pie:

• Let it cool completely: A minimum of 3 hours is ideal. This sets the filling and gives you clean slices.
• Serve at room temperature or slightly warm: A quick 10-second zap in the microwave or a short reheat in a low oven does the trick.
• Pair it with: A scoop of vanilla ice cream, a dollop of whipped cream, or even crème fraîche for a tangy contrast.
• Garnish with fresh mint: It adds brightness and a hint of color.

Now, for storing, here’s what works best:

Creative Variations You’ll Want to Try

Once you’ve mastered the classic, there’s plenty of room to make this pie your own:

1. Add orange zest: Brightens the flavor and complements rhubarb beautifully.
2. Try a crumb topping: Swap the top crust for a brown sugar streusel.
3. Use a splash of balsamic: Aged balsamic with strawberries deepens the sweetness.
4. Make hand pies: Use the same filling in small rounds for portable treats.
5. Swap the sweetener: Try honey or maple syrup for subtle shifts in flavor.

For a fun baking day, pair your pie-making with some full sheet cake ideas for larger gatherings or explore decorating cakes for festive occasions.

FAQs About Rhubarb and Strawberry Pie

Conclusion

Rhubarb and strawberry pie is more than a dessert—it’s a memory you can eat. From the first slice that crackles through flaky crust to that balance of sweet and tangy fruit, this pie captures everything we love about homemade baking. Whether you’re new to pie-making or a kitchen regular, this recipe delivers flavor and tradition in equal measure.

Let it cool, share it with someone you love, and don’t forget: pies like this are best when they’re made with a story baked in.

Rhubarb and strawberry pie

This rhubarb and strawberry pie blends tart rhubarb and juicy strawberries in a golden, flaky crust. Perfect for spring or summer, this pie delivers vibrant flavor and nostalgic comfort in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling time 3 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8 slices

Calories 320 kcal

Ingredients

  

• 3 cups Strawberries Hulled and halved
• 2.5 cups Rhubarb Chopped into ½-inch slices
• 0.75 cup Granulated sugar Adjust based on sweetness of berries
• 0.25 cup Brown sugar Adds depth
• 0.25 cup Cornstarch Or tapioca starch
• 1 tbsp Lemon juice Freshly squeezed
• 0.5 tsp Vanilla bean Optional but recommended
• 1 pinch Salt Balances sweetness
• 2 crusts Pie crusts Homemade or store-bought
• 1 large egg Egg For egg wash optional
• 1 tbsp Water Mixed with egg for wash

Instructions

 

• In a large bowl, combine strawberries, rhubarb, sugars, lemon juice, vanilla, and salt. Let sit for 15 minutes to draw out juices.
• Stir in cornstarch and mix until evenly coated.
• Roll out bottom crust and fit into 9-inch pie dish.
• Pour in the fruit mixture and dot with butter (optional).
• Top with second crust—either full or lattice style. Trim edges and crimp.
• If desired, brush with egg wash and cut slits in a full crust for ventilation.
• Chill the assembled pie in the refrigerator for 20 minutes.
• Bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake another 40–50 minutes until bubbly and golden.
• Let cool for at least 3 hours before slicing to ensure the filling sets.

Notes

• If your rhubarb is late-season and stringy, peel it lightly.
• Brushing the crust with egg wash adds shine and color.
• A pie shield or foil helps prevent crust overbrowning.
• Cooling time is crucial—don’t skip it! The filling needs time to gel for clean slices.
• For a twist, try adding orange zest or using a crumb topping instead of the second crust.

Keyword rhubarb and strawberry pie, fruit pie, summer dessert, homemade pie, easy fruit pie