14 Amazing Strawberry Rhubarb Pie Recipe Ideas
Nothing says spring and summer quite like the perfect combination of sweet strawberries and tart rhubarb baked into a golden pie crust.
These delicious recipes bring together the best of both flavors in creative ways that will make your kitchen smell absolutely incredible.
01. Classic Strawberry Rhubarb Pie
Sweet strawberries and tangy rhubarb come together in this timeless dessert. Fresh lemon juice brightens every bite and makes the fruit flavors really pop.
Ingredients: 3 cups fresh strawberries (sliced), 3 cups fresh rhubarb (chopped), 1 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 2 pie crusts, 2 tablespoons butter (cubed), 1 egg (beaten).
How To Make Classic Strawberry Rhubarb Pie
1. Preheat your oven to 425°F and roll out the bottom pie crust, fitting it into a 9-inch pie pan with edges hanging over slightly.
2. Combine sliced strawberries, chopped rhubarb, sugar, cornstarch, and lemon juice in a large bowl, tossing gently until fruit is evenly coated and mixture looks glossy.
3. Pour the fruit mixture into the prepared crust and dot the top with small cubes of butter for extra richness and flavor.
4. Cover with the top crust, trim excess dough, and crimp edges to seal. Cut several steam vents in the top crust and brush with beaten egg for a beautiful golden finish.
5. Bake for 45-50 minutes until the crust is golden brown and filling is bubbling through the vents, creating an irresistible aroma throughout your kitchen.
02. Strawberry Rhubarb Cream Pie
This rich custard-style pie transforms the classic combination into something extra special. The creamy texture perfectly balances the sweet and tart fruit flavors.
Ingredients: 2 cups strawberries (chopped), 2 cups rhubarb (diced), 3/4 cup sugar, 3 large eggs, 1/2 cup heavy cream, 3 tablespoons all-purpose flour, 1 pie crust, 1 tablespoon vanilla extract.
How To Make Strawberry Rhubarb Cream Pie
1. Preheat oven to 375°F and press your pie crust into a 9-inch pie pan, crimping the edges decoratively for a professional look.
2. Toss the chopped strawberries and diced rhubarb with half the sugar in a medium bowl, letting them sit for 10 minutes to release their natural juices.
3. Whisk together eggs, heavy cream, remaining sugar, flour, and vanilla extract until completely smooth and no lumps remain in the custard mixture.
4. Arrange the sugared fruit evenly in the prepared crust, then slowly pour the custard mixture over top, ensuring it reaches all corners.
5. Bake for 15 minutes at 375°F, then reduce temperature to 350°F and continue baking for 30-35 minutes until center is just set and top is lightly golden.
6. Cool completely on a wire rack for at least 3 hours before serving to allow the custard to fully set and develop its perfect creamy texture.
03. Grandma’s Strawberry Rhubarb Pie
This tried-and-true recipe creates the perfect balance of juicy filling and flaky crust. A little tapioca helps prevent overflow while keeping flavors bright.
Ingredients: 4 cups strawberries (sliced), 3 cups rhubarb (chopped), 1 1/4 cups sugar, 1/4 cup quick-cooking tapioca, 1 teaspoon vanilla, 2 pie crusts, 2 tablespoons butter, 1 tablespoon milk.
How To Make Grandma’s Strawberry Rhubarb Pie
1. Line a 9-inch pie pan with bottom crust and set aside while you prepare the filling that makes this recipe so special.
2. Mix strawberries, rhubarb, sugar, tapioca, and vanilla in a large bowl, stirring gently until fruit is well-coated and tapioca is evenly distributed throughout.
3. Let the fruit mixture stand for 15 minutes to allow the tapioca to absorb some juices and begin its thickening magic.
4. Spoon filling into crust, leaving behind any excess liquid that has accumulated in the bowl to prevent overflow during baking.
5. Sprinkle a thin layer of tapioca in the bottom of the crust before adding fruit for extra insurance against a soggy bottom.
6. Top with second crust, seal edges, cut vents, and brush with milk before baking at 400°F for 50-55 minutes until beautifully golden.
04. Quick Summer Strawberry Rhubarb Pie
Pre-cooking the filling makes this pie extra flavorful and prevents soggy crusts. The nutmeg adds a warm, aromatic touch that elevates every bite.
Ingredients: 3 cups strawberries (sliced), 3 cups rhubarb (chopped), 1 cup sugar, 1/4 cup all-purpose flour, 2 tablespoons butter, 1/4 teaspoon nutmeg, 2 pie crusts.
How To Make Quick Summer Strawberry Rhubarb Pie
1. Combine strawberries, rhubarb, sugar, flour, butter, and nutmeg in a large saucepan over medium heat, stirring constantly as the mixture begins to bubble.
2. Cook for 8-10 minutes until the fruit softens slightly and the mixture thickens enough to coat the back of a spoon beautifully.
3. Remove from heat and let the filling cool completely to room temperature, which prevents the bottom crust from becoming soggy when assembled.
4. Pour the cooled filling into your prepared pie crust and cover with the top crust, crimping edges securely to seal in all those wonderful flavors.
5. Bake at 375°F for 35-40 minutes until the crust is golden brown and the filling is bubbling gently around the edges of your beautiful homemade pie.
05. Flaky Crust Strawberry Rhubarb Pie
The secret to this pie lies in the incredibly tender, flaky crust passed down through generations. It’s foolproof and makes every slice absolutely perfect.
Ingredients: 3 cups strawberries (chopped), 2 1/2 cups rhubarb (diced), 1 cup sugar, 1/4 cup cornstarch, homemade flaky pie crust, 2 tablespoons butter (cold), 1 egg yolk.
How To Make Flaky Crust Strawberry Rhubarb Pie
1. Roll out your homemade pie crust on a lightly floured surface, working quickly to keep the butter cold for maximum flakiness in the finished product.
2. Gently mix strawberries, rhubarb, sugar, and cornstarch in a bowl until fruit is evenly coated and the mixture looks glossy and well-combined.
3. Fill the bottom crust with fruit mixture and dot with small pieces of cold butter, which will melt during baking and add richness.
4. Cover with top crust and use a fork to create decorative crimped edges, pressing firmly to ensure a good seal that won’t open during baking.
5. Brush the top with beaten egg yolk for a gorgeous golden color and bake at 425°F for 15 minutes, then reduce to 375°F for 35 minutes more.
06. Creamy Strawberry Rhubarb Custard Pie
This family favorite combines sweet, sour, and creamy flavors in perfect harmony. The custard base makes it extra rich without being too complicated.
Ingredients: 2 cups strawberries (sliced), 2 cups rhubarb (chopped), 3/4 cup sugar, 3 eggs, 1/2 cup sour cream, 2 tablespoons flour, 1 pie crust, 1/2 teaspoon vanilla.
How To Make Creamy Strawberry Rhubarb Custard Pie
1. Prebake your pie crust at 400°F for 10 minutes until lightly golden, then remove and reduce oven temperature to 350°F for the final baking.
2. Toss strawberries and rhubarb with 1/4 cup sugar and let stand while you prepare the creamy custard base that makes this pie so special.
3. Whisk eggs, sour cream, remaining sugar, flour, and vanilla until completely smooth and no streaks of sour cream remain visible in the mixture.
4. Arrange the fruit in the prebaked crust and pour custard mixture over top, gently shaking the pan to distribute evenly throughout.
5. Bake for 45-50 minutes until the center is just set and a knife inserted near center comes out clean with just a few moist crumbs.
07. Make-Ahead Strawberry Rhubarb Pie
Letting the rhubarb marinate in sugar overnight brings out incredible flavor depth. This pie actually tastes better the next day when flavors meld together.
Ingredients: 4 cups rhubarb (chopped), 2 cups strawberries (sliced), 1 1/2 cups sugar, 1/3 cup quick-cooking tapioca, 2 pie crusts, 1 tablespoon butter, 1 egg white.
How To Make Make-Ahead Strawberry Rhubarb Pie
1. Combine chopped rhubarb with 1 cup sugar in a large bowl, cover tightly, and refrigerate overnight to allow the rhubarb to release its juices.
2. The next day, add strawberries, remaining sugar, and tapioca to the marinated rhubarb, stirring gently to combine all ingredients evenly.
3. Let the complete fruit mixture stand at room temperature for 15 minutes while the tapioca begins to absorb the natural fruit juices.
4. Line pie pan with bottom crust, add fruit mixture, dot with butter, and cover with top crust, sealing edges carefully to prevent leaking.
5. Brush with beaten egg white and bake at 400°F for 50-60 minutes until golden brown and filling is bubbling actively through the steam vents.
6. Cool completely and refrigerate overnight before serving for the best texture and flavor development in every single slice.
08. Orange Zest Strawberry Rhubarb Crumb Pie
Fresh orange zest brightens the filling while a buttery crumb topping adds wonderful texture contrast. This recipe makes enough topping for two pies.
Ingredients: 3 cups strawberries (chopped), 3 cups rhubarb (diced), 1 cup sugar, 1 tablespoon orange zest, 1/2 cup flour, 1/2 cup butter (cold), 1/2 cup brown sugar, 1 pie crust.
How To Make Orange Zest Strawberry Rhubarb Crumb Pie
1. Mix strawberries, rhubarb, half the sugar, and fresh orange zest in a bowl, letting the citrus oils brighten and enhance the fruit flavors naturally.
2. Pour fruit mixture into your prepared pie crust, spreading evenly and mounding slightly in the center for an attractive finished appearance.
3. Create crumb topping by cutting cold butter into flour, brown sugar, and remaining sugar until mixture resembles coarse crumbs with some larger pieces.
4. Sprinkle crumb topping generously over the fruit, covering completely but allowing some fruit to peek through for visual appeal and even browning.
5. Bake at 375°F for 45-50 minutes until topping is golden brown and fruit is bubbling around the edges, creating an irresistible aroma.
09. Sour Cream Strawberry Rhubarb Pie
One simple ingredient transforms this classic pie into something extraordinary. Sour cream prevents runny filling while adding incredible richness and tang.
Ingredients: 3 cups strawberries (sliced), 2 1/2 cups rhubarb (chopped), 1 cup sugar, 1/2 cup sour cream, 2 tablespoons cornstarch, 2 pie crusts, 1 tablespoon heavy cream.
How To Make Sour Cream Strawberry Rhubarb Pie
1. Gently combine strawberries, rhubarb, sugar, sour cream, and cornstarch in a large bowl until fruit is evenly coated and mixture looks creamy.
2. Let the mixture stand for 10 minutes to allow the sour cream and cornstarch to begin thickening the natural fruit juices beautifully.
3. Pour filling into prepared bottom crust and cover with top crust, crimping edges securely to seal in all the delicious creamy goodness.
4. Cut decorative steam vents in the top crust and brush with heavy cream for a gorgeous golden finish that looks absolutely professional.
5. Bake at 425°F for 15 minutes, then reduce to 350°F and continue baking for 40-45 minutes until crust is golden and filling is set.
10. Spiced Crumb-Topped Strawberry Rhubarb Pie
Warm spices and crunchy pecans elevate this pie to new heights. The buttery crumb topping perfectly complements the sweet-tart fruit filling underneath.
Ingredients: 3 cups strawberries (chopped), 3 cups rhubarb (diced), 3/4 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup chopped pecans, 1/2 cup flour, 6 tablespoons cold butter, 1 pie crust.
How To Make Spiced Crumb-Topped Strawberry Rhubarb Pie
1. Toss strawberries and rhubarb with half the sugar, cinnamon, and nutmeg, allowing the spices to coat the fruit evenly for maximum flavor.
2. Arrange seasoned fruit in your prepared pie crust, mounding slightly in the center and spreading to create an even, attractive layer throughout.
3. Combine remaining sugar, flour, and chopped pecans in a bowl, then cut in cold butter until mixture forms coarse crumbs with varied sizes.
4. Sprinkle the pecan crumb mixture generously over the spiced fruit, covering completely while leaving some texture visible for beautiful presentation.
5. Bake at 375°F for 50-55 minutes until topping is deeply golden brown and fruit is bubbling actively around the edges of the pan.
6. Cool for at least 2 hours before serving to allow filling to set properly and flavors to meld together into perfection.
11. Ginger-Spiced Strawberry Rhubarb Pie
Fresh ginger adds incredible warmth and complexity to this beloved combination. Don’t skip this special ingredient that makes all the difference in flavor.
Ingredients: 4 cups strawberries (sliced), 3 cups rhubarb (chopped), 1 cup sugar, 2 tablespoons fresh ginger (minced), 1/4 cup cornstarch, 2 pie crusts, 2 tablespoons butter, 1 egg wash.
How To Make Ginger-Spiced Strawberry Rhubarb Pie
1. Combine strawberries, rhubarb, sugar, minced fresh ginger, and cornstarch in a large bowl, mixing gently until fruit is evenly coated with the aromatic mixture.
2. Let the ginger-spiced fruit stand for 15 minutes to allow flavors to meld and the ginger to infuse its warm, spicy notes throughout.
3. Pour filling into prepared bottom crust and dot with small pieces of butter for extra richness that complements the ginger beautifully.
4. Cover with top crust, seal edges well, and cut steam vents before brushing with egg wash for a gorgeous golden finish.
5. Place on a baking sheet to catch any drips and bake at 400°F for 50-60 minutes until crust is golden and filling bubbles through vents.
12. Citrus-Kissed Strawberry Rhubarb Pie
Orange juice and zest brighten every bite of this Southern family favorite. The citrus adds amazing zing without overpowering the classic fruit combination.
Ingredients: 4 cups strawberries (chopped), 2 1/2 cups rhubarb (diced), 1 cup sugar, 2 tablespoons orange juice, 1 tablespoon orange zest, 3 tablespoons quick-cooking tapioca, 2 pie crusts.
How To Make Citrus-Kissed Strawberry Rhubarb Pie
1. Mix strawberries, rhubarb, sugar, fresh orange juice, orange zest, and tapioca in a large bowl until fruit is evenly coated and fragrant.
2. Allow the citrus-enhanced mixture to stand for 20 minutes, giving the tapioca time to absorb juices and the orange to brighten all flavors.
3. Line pie pan with bottom crust and fill with the aromatic fruit mixture, distributing evenly for consistent baking and beautiful presentation.
4. Cover with top crust, crimp edges decoratively, and cut several steam vents to allow moisture to escape during the baking process.
5. Bake at 425°F for 15 minutes, then reduce to 375°F and continue baking for 35-40 minutes until golden brown and bubbling beautifully.
13. No-Bake Fresh Strawberry Rhubarb Pie
Perfect for hot summer days when you don’t want to heat up the kitchen. This refreshing pie features a graham cracker crust and stovetop-cooked filling.
Ingredients: 2 cups strawberries (sliced), 2 cups rhubarb (chopped), 3/4 cup sugar, 3 tablespoons cornstarch, 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, 1/4 cup water.
How To Make No-Bake Fresh Strawberry Rhubarb Pie
1. Mix graham cracker crumbs with melted butter until evenly moistened, then press firmly into a 9-inch pie pan to create your crust base.
2. Arrange fresh strawberry slices in an attractive pattern over the graham cracker crust, covering the bottom completely with overlapping slices.
3. Cook rhubarb, sugar, cornstarch, and water in a saucepan over medium heat, stirring constantly until mixture thickens and rhubarb softens completely.
4. Pour the hot rhubarb mixture over the fresh strawberries, spreading gently to cover all fruit while maintaining the beautiful strawberry arrangement underneath.
5. Refrigerate for at least 3 hours until completely chilled and set, allowing flavors to meld together into a refreshing summer dessert.
14. Orange-Enhanced Strawberry Rhubarb Pie
Fresh orange juice and rind create an interesting twist on the classic recipe. This subtle citrus addition enhances rather than overpowers the traditional flavors.
Ingredients: 3 1/2 cups strawberries (sliced), 2 1/2 cups rhubarb (chopped), 1 cup sugar, 1/4 cup fresh orange juice, 2 teaspoons orange rind (grated), 1/4 cup flour, 2 pie crusts.
How To Make Orange-Enhanced Strawberry Rhubarb Pie
1. Combine strawberries, rhubarb, sugar, fresh orange juice, grated orange rind, and flour in a large bowl, tossing gently until well-mixed and fragrant.
2. Let the orange-infused fruit mixture stand for 10 minutes, allowing the citrus to brighten and enhance all the natural fruit flavors beautifully.
3. Pour filling into prepared pie crust and cover with top crust, sealing edges carefully and cutting attractive steam vents for proper moisture release.
4. Bake at 400°F for 45-50 minutes until crust is golden brown and filling is bubbling actively through the vents, filling your kitchen with amazing aromas.
5. Cool completely on a wire rack before slicing to allow the orange-enhanced filling to set properly and develop its full flavor potential.
Final Thoughts
These strawberry rhubarb pie recipes offer something special for every baker, from classic combinations to creative twists with citrus and spices.
Whether you choose a traditional double crust or adventurous crumb topping, each recipe celebrates this perfect sweet-tart partnership beautifully.
