Strawberry Rhubarb Pie is one of my favorite desserts! Sweet and colorful strawberries balance perfectly with the tartness of rhubarb in an easy flaky pie crust. This pie recipe is best served warm with ice cream!

We love pies all year long, Blueberry Pie in the summer, Easy Pecan Pie in the fall and of course Apple Crumb Pie all year long!

Strawberry Rhubarb Pie on a white plate with vanilla ice cream on topStrawberry Rhubarb Pie Filling

Strawberry Rhubarb Pie was always my mother’s signature dish with fresh summer berries, rhubarb and a hint of lemon zest.

To Prepare Rhubarb you’ll simply wash it (discard the leaves, they’re poisonous) and cut it just as you would a stalk of celery.

To Thicken The Filling

Some pies use the natural pectin found in the fruit to thicken them, and some use flour or cornstarch. All of these options work well and will make it so your strawberry rhubarb pie is not runny.

To thicken the filling, I make this strawberry rhubarb pie with minute tapioca which thickens the juices from the fruit without taking away flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch.

Remember that 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

Crust For Pie

I love a good homemade pie crust but store bought crust can also be used to make this dessert quick and easy!

A combination of sweet berries along with tart rhubarb is the perfect combination tucked inside a lattice pie crust. If you’d prefer, you can use a double pie crust and just cut slits in it to vent any steam.

CRUMBLE TOPPING: If you’d prefer, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.

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 pastry.
  2. Pro Tip: Sprinkle some flour and sugar into the bottom of the pie crust (to keeping the pie crust from becoming soggy).
  3. Combine your filling mixture and add into the prepared pie crust. Top it with a second crust (or make a quick and beautiful lattice crust) & brush with egg.
  4. Bake the strawberry rhubarb pie at a high temp for the first 15 minutes  and a reduced heat for the remainder.

If you notice the pie crust begin 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

Can you Freeze Strawberry Rhubarb Pie?

Absolutely, like most fruit pie recipes Strawberry Rhubarb Pie can be frozen.  Prepare the pie as directed and freeze before baking.  To bake, defrost 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!  Below is a list of tried and true dessert recipes that I know your family will love as much as mine does!

Strawberry Rhubarb Pie on a white plate with vanilla ice cream on top
4.95 from 20 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


  • 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


  • Preheate oven to 425°F.
  • Line pie plate with pastry. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
  • In a large bowl, combine, rhubarb, strawberries, sugar, tapioca and lemon zest. Gently stir until combined.
  • Pour into crust. Top with remaining crust and cut 4-5 slits in crust to allow steam to escape (or make a lattice top if desired). Beat egg and brush over crust.
  • Bake on the bottom rack 15 minutes. Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and crust is golden.
  • Cool before serving.


If edges of crust begin to brown too much, cover with foil or a pie crust shield.
4.95 from 20 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
Cuisine American

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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. 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

  2. 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.

  3. 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

  4. 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.

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

  6. 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

  7. 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.