This Strawberry Rhubarb Pie is a beloved dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries. It’s a classic that’s easy to make, and the combination of these two fruits, along with the buttery, flaky crust, makes it irresistible. If you’re looking for a nostalgic pie that’s fresh, fruity, and full of flavor, this recipe will quickly become a favorite.

Why You’ll Love This Recipe

Sweet and Tart Balance: The tangy rhubarb and sweet strawberries create the perfect balance of flavors, making each bite deliciously refreshing.
Easy to Make: With simple ingredients and easy-to-follow instructions, this pie is beginner-friendly, yet impressive enough to serve at any gathering.
Perfectly Baked Crust: The golden, flaky crust complements the filling beautifully and adds a satisfying crunch.
Year-Round Favorite: Although traditionally made in the spring when rhubarb is in season, this pie can be enjoyed any time of year with frozen rhubarb and strawberries.

Ingredients

2 cups diced rhubarb
2 cups sliced strawberries
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter
1 pie crust (unbaked, or two if you’re making a double-crust pie)

Directions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high heat helps the crust become golden and flaky while the filling cooks to perfection.
Prepare the Filling: In a large bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir everything together until well mixed, making sure the fruit is evenly coated with the sugar and cornstarch mixture. The cornstarch helps thicken the filling as it bakes.
Assemble the Pie: Pour the prepared fruit filling into the unbaked pie crust. Make sure to spread it out evenly, ensuring the rhubarb and strawberries are well-distributed.
Add Butter: Dot the top of the filling with 1 tablespoon of butter. This will melt as the pie bakes, adding richness to the filling.
Top the Pie: If you’re making a double-crust pie, place the second pie crust on top of the filling. Crimp the edges to seal the crust, and be sure to cut slits in the top crust to allow steam to escape while baking. If you’re using a single crust, feel free to create a lattice pattern or leave it open to showcase the beautiful fruit filling.
Bake: Place the pie in the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling and thickened. If the edges of the crust start to brown too quickly, you can cover them with foil to prevent burning.
Cool Before Serving: Once the pie is done, remove it from the oven and let it cool for at least 1-2 hours to allow the filling to set. This will make slicing the pie easier and prevent the filling from running.

Tips for Success

Use Fresh Fruit: If possible, use fresh rhubarb and strawberries for the best flavor. If using frozen fruit, be sure to thaw and drain the fruit to avoid excess liquid in the filling.
Add a Touch of Vanilla: For an extra layer of flavor, add 1 teaspoon of vanilla extract to the filling mixture. It enhances the sweetness of the strawberries and complements the tangy rhubarb.
Watch the Crust: If you’re using a store-bought crust, be mindful of the baking time, as some pre-made crusts tend to cook faster. If the crust starts to over-brown, cover the edges with aluminum foil.
Test for Doneness: The filling should be bubbling through the slits in the crust, and the pie should be golden brown. If you’re unsure, test the filling by inserting a knife into the center—it should come out clean or with just a bit of fruit juice on it.

Serving Suggestions

Serve Warm or Room Temperature: This pie can be served warm or at room temperature, depending on your preference. If you like, you can heat individual slices in the microwave for about 20 seconds before serving.
Topped with Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream takes this pie to the next level.
With a Drizzle of Honey: For added sweetness, drizzle a little honey or maple syrup on top of each slice before serving.

Storage

At Room Temperature: This pie can be stored at room temperature for 1-2 days, covered loosely with a cloth or wax paper to keep the crust from becoming soggy.
In the Refrigerator: If you plan to keep it longer, store it in the fridge for up to 4 days. Make sure to cover the pie to prevent it from drying out.
Freezing: You can freeze this pie before or after baking. To freeze before baking, assemble the pie, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, simply add an extra 15-20 minutes to the baking time. If freezing after baking, cool the pie completely, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

1. Can I use frozen rhubarb and strawberries?

Yes! If fresh rhubarb or strawberries aren’t available, frozen versions work perfectly fine. Just make sure to thaw and drain the fruit to remove excess moisture.

2. What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour. This will work similarly to thicken the filling.

3. Can I make this pie ahead of time?

Absolutely! This pie can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving for the best taste and texture.

4. Is this pie too sweet?

The sweetness of this pie is balanced by the tartness of the rhubarb. However, if you prefer a less sweet filling, you can reduce the amount of sugar to 1 cup.

Conclusion

This Strawberry Rhubarb Pie is a timeless dessert that combines the best of two flavorful fruits. The tangy rhubarb and sweet strawberries come together in a rich, buttery crust that’s perfect for any occasion. Whether you’re serving it for a holiday, a picnic, or just a weekend treat, this pie is sure to impress. With a balance of sweet and tart, a flaky golden crust, and a rich filling, this pie is simply irresistible.