Strawberry Rhubarb Pie is the perfect sweet and tart summer pie.

In this recipe, juicy strawberries are paired with tart rhubarb and a hint of lemon zest in a tender flaky pie crust.

This pie recipe is best served warm with ice cream!

Strawberry Rhubarb Pie with ice cream

Ingredients in Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a bright, sweet, tangy dessert recipe that comes together easily.

Pie crust – You’ll need a double pie crust (so you have a top and bottom crust) for this recipe. You can make your own homemade pie crust from scratch or use store-bought for convenience.

Strawberries – For the best results, use fresh ripe strawberries in this recipe. Frozen berries don’t produce the same results.

Rhubarb – Rhubarb stalks look a lot like celery with a reddish color, and are very tart in flavor. Be sure to discard the leaves of the rhubarb as they’re poisonous and shouldn’t be consumed. While rhubarb is available in early spring, you can slice and freeze it for pie throughout the year.

Sugar – Sugar is needed in this recipe to balance the tangy flavor of rhubarb and to enhance the sweetness of the strawberries. The sugar also helps create a deliciously saucy filling in the pie.

Minute tapioca – Minute tapioca is used to thicken this pie and help the filling hold together as its cut. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.

Lemon zest – While it’s optional, I love the bright and citrusy flavor that lemon zest adds to this pie.

Cool Before Serving

The filling will thicken as it cools, so a ‘warm from the oven’ strawberry rhubarb pie is delicious, but it likely won’t be set as well as a pie that has cooled.

Strawberry Rhubarb Pie ingredients in a clear glass bowl

How to Make Strawberry Rhubarb Pie

Homemade strawberry rhubarb pie is fairly simple to make.  You can use homemade crust or store-bought.

  1. Line a deep dish pie pan with pie dough per the recipe below.
  2. Combine the filling mixture and add it into the prepared pie crust. Top it with a second crust (or make a quick lattice crust) & brush with egg.
  3. Bake the strawberry rhubarb pie at a high temp for the first 15 minutes and a reduced heat for the remainder until golden and the filling is bubbling.

Cool before serving to let the pie set and serve with a scoop of vanilla ice cream or a generous dollop of whipped cream.

If you notice the pie crust begins to brown too quickly, tent the pie with tin foil or use a crust shield. Just make sure the steam can still escape while it finishes baking!

Strawberry Rhubarb Pie on a white plate

Tips for a Perfect Pie

  • To Prepare rhubarb, wash it (discard the leaves, they’re poisonous) and cut it just as you would a stalk of celery.
  • Sprinkle 1 tablespoon of flour in the bottom of the pie crust. This will help absorb excess juices from the fruit filling, preventing a soggy crust.
  • For a glossy finish, brush an egg over the crust before baking.
  • Minute tapioca is used to thicken the juices from the fruit without altering their flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.
  • Cut slits in the crust to allow steam to escape.
  • If you’d prefer a crumb topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.

How to Freeze Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe can be frozen. Prepare the pie as directed and freeze it before baking. To bake, thaw the pie overnight and bake as directed below, adding about 10 minutes to the bake time if the pie is chilly before baking.

More Perfect Pies

Strawberries, peaches, blueberries, and apples.  Fruit just makes such a wonderful addition to our favorite desserts! 

Did your family love this Strawberry Rhubarb Pie? Leave us a comment and a rating below!

Strawberry Rhubarb Pie on a white plate with vanilla ice cream on top
4.98 from 43 votes↑ Click stars to rate now!
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Strawberry Rhubarb Pie

Tart rhubarb with juicy summer strawberries in a flaky crust make the perfect dessert!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
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  • 1 double pie crust
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 3 cups rhubarb chopped
  • 3 cups strawberries halved
  • 1 ¼ cups white sugar
  • 3 tablespoons Minute tapioca
  • 1 lemon (zest only)
  • 1 egg


  • Preheat the oven to 425°F.
  • Line a pie plate with pastry, ensuring that it covers the bottom and sides of the plate evenly. In a small bowl, combine 1 tablespoon of flour and 1 tablespoon of sugar. Sprinkle evenly over the bottom of the pastry-lined crust.
  • In a large bowl, combine the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to combine.
  • Pour the fruit mixture into the prepared crust. Place the remaining crust on top and cut 4-5 slits in the top crust to allow steam to escape. Alternatively, you can create a lattice crust.
  • In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
  • Place the pie on the bottom rack of the preheated oven. Bake for 15 minutes at 425°F. After 15 minutes, reduce the oven temperature to 350°F. Continue baking for an additional 45 minutes or until the filling is bubbly and the crust turns golden brown.
  • Cool at room temperature before serving to allow the filling to set.


If the edges of the crust start to brown too quickly during baking, cover them with strips of aluminum foil or use a pie shield to prevent burning while the filling continues to cook.
The pie can be made ahead of time and refrigerated. Simply allow it to come to room temperature before serving, or gently warm it in the oven.
Minute tapioca is used to thicken the juices from the fruit without altering their flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.
If you’d prefer a crumb topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.
4.98 from 43 votes

Nutrition Information

Calories: 378 | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 281mg | Fiber: 3g | Sugar: 36g | Vitamin A: 85IU | Vitamin C: 42.6mg | Calcium: 63mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American
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slice of Strawberry Rhubarb Pie with ice cream and a title
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Strawberry Rhubarb Pie ingredients in a bowl and plated slice with writing



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I printed your recipe in the spring. While at Walmart I bought rhubarb and pie shells, had 4 containers of strawberries. The strawberries went bad only got 1 1/2 cups from them, off to the store to get more at a ridiculous price. The first time I made this pie always bought store bought. Will be making this from now on so delicious! I left your web site address for the pie on the review for the rhubarb at Walmart so others can enjoy this pie.5 stars

    1. I love how much you enjoyed this recipe Joann! ❤️ Strawberry rhubarb is one of my favourite summer flavour combos.

  2. Rhubarb looks like something I would never eat or add in a strawberry pie but all I can say is WOW! Discovered my love for this pie many years ago and the only sad part is how rare to find someone who makes them. The new generation is missing a real treat! 5 stars

  3. Made this for Father’s Day because it is his favourite pie and it certainly did not disappoint! So delicious! The lemon rind does amazing things with strawberry and rhubarb! Will be making it again for sure, thank you!!5 stars

  4. Halfway through cooking the pie boiled over. The crust came apart at the crimp. It’s a mess. I had to turn the oven off and let it cool so I could clean it off. Can I salvage the pie?

    1. Oh no Candace! I’d guess that your pie tin is smaller and it may have been overfilled. I’d add it on a parchment lined baking tray and continue to bake until it is complete. I wouldn’t worry too much about the top crust, it’ll still be delicious even if it isn’t to the edge. Hope you can enjoy pie.

  5. BEST I HAVE EVER MADE! I’ve tried so many different recipes and none of them turned out. I’ve tried thickening with flour, cornstarch and even tapioca flour and they were either too runny or too mucky, all having an underlying starchy taste. This recipe measured up to all of my expectations!
    This one is a KEEPER!5 stars

  6. I made this pie twice. The flavour is fabulous but it was ridiculously soupy. So the second time I increased the tapioca to 5 Tbsp and let it cool longer. Still runny. The third pie I tried I used a different recipe and used cornstarch and not equal parts rhubarb to strawberry(less strawberry) It thickened but my family liked the flavour of this one better. The minute tapioca was gluten free. Do you think that was the issue? I really want this to work.4 stars

    1. I find that rhubarb can vary greatly with the level of moisture. I usually just drain some of the additional liquid off if there is too much. Adding more tapioca works (and cornstarch too).

      I’ve never tried gluten free minute tapicoa, so can’t say if that is the issue.

  7. Wow…there’s a lot of advertising & it’s difficult to read all that you have!!!
    Really enjoy your comments & recipes.5 stars

  8. Excellent recipe! Lemon zest is the key to making the flavors pop. I used ready-made pie crusts from Trader Joe’s as a shortcut. Turned out fabulous!5 stars

  9. I think awhile ago you had some spice recipes on here and i made some and put in a jar that i have and forgot to label it– hope it was your recipe and get and make so many of yours.

    Italian recipe maybe- just can’t remember Help if you can.

      1. Have tried this with frozen rhubarb from the grocer. Not good at all.If you have your own frozen and cut up small and even pcs…it will work much better.