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Home / Desserts

Strawberry Rhubarb Pie

The sharp rhubarb balances out the sweet strawberries perfectly in this Strawberry Rhubarb Pie with crunchy crumb topping as the grand finale.

Erren Hart

|

last Updated:

02/28/2025
4.90 from 19 votes
Jump to Recipe
Serves: 8
Prep: 30 minutes mins
Cook: 45 minutes mins
a slice of Strawberry Rhubarb Pie with a fork and stawberries on the plate

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This dazzling Strawberry Rhubarb Pie is a fruity marriage made in heaven – simply the best fruit dessert combination for summer entertaining!

A Strawberry Rhubarb Pie with a crumb topping on a serving plate topped with strawberries.
JUMP TO RECIPE

Looking for a delicious and easy dessert to make for your next party? Look no further! This strawberry rhubarb pie is the perfect sweet and tart treat! It’s simple to make and will wow your guests.

The best part is that this pie can be made ahead of time, so you don’t have to worry about last-minute preparations. Just follow our easy recipe, and you’ll be ready to go.

  • Why This Recipe Works
  • Ingredient Notes
  • Fresh Strawberry Rhubarb Pie
  • Step By Step Instructions
  • Erren’s Top Tips
  • Rate This Recipe
  • Recipe

Why This Recipe Works

  • A combination of white and brown sugar helps balance the tartness of the rhubarb and sweet strawberries to perfection.
  • A little orange zest adds brightness and depth to the filling.
  • The crumb topping never fails to impress as the juicy berries and rhubarb bubble through the crumbs.

This scrumptious recipe is one of our summer favorites – right up there with our Chocolate Pudding Pie and Strawberry Tart! Serve this pie at your next potluck and everyone will be asking for the recipe! It’s easy to make and tastes amazing.

Ingredient Notes

Strawberries and rubarb in a basket

Strawberries – Use fresh, ripe strawberries for the best possible flavor. This pie is the perfect way to use up those strawberries looking a little past their prime. Nobody will notice slightly bruised strawberries once they are baked into a pie! Just cut off any spoiled parts.

  • Rhubarb – When working with freshly picked Rhubarb, it’s important to know that Rhubarb roots and leaves are toxic.   Only the stalk is edible. Be sure to cut off the leaves and the tops and bottoms of each stalk with a sharp knife.  Rinse the stalks with cold water. Using a vegetable peeler, remove any brown spots. You don’t need to peel the skin off from the stalk.

Rhubarb varies in color from green and yellow to bright red. Whatever the color, the taste will be similar so no need to search out bright red. You could add a drop or two of red gel food coloring to your filling if you only have very greenish rhubarb.

Fresh Strawberry Rhubarb Pie

a slice of Strawberry Rhubarb Pie with a fork and stawberries on the plate

Humble ingredients like fresh strawberries and rhubarb are transformed into a thing of beauty with the addition of eggs, sugar, flour, and a little bit of elbow grease. The result is a flaky, buttery pie crust filled with a sweet-tart filling that’s nothing short of heavenly.

This stunning pie made with a custard filling was my grandma’s favorite way to make it. It’s the perfect balance of sweet and tart. While it may look complicated, our step-by-step guide makes it easy.

Step By Step Instructions

Let the dough sit at room temperature for 10 minutes before rolling while you preheat the oven to 400F/200C.

Roll out the crust on a lightly floured surface to about ¼ inch thick Transfer it to a 9″ pie pan. Trim the edge or crimp if desired.  Prick the bottom with a fork (for detailed information on making homemade pie crust, see my post on how to make pie crust).

holes in a raw pastry case in a metal baking tin

Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes.  Remove the paper and baking beads and set the crust aside.

a partially baked pie crust in the pan

Mix two eggs into some flour, sugar, brown sugar, and orange zest and whisk them together.  

the egg mixture in a bowl

Then mix in the cut rhubarb and strawberries.

the pie filling mixed in a bowl

Add the filling to the blind-baked pie crust. Pile the fruit quite high  (my pie pan is pretty shallow).

Rhubarb and Strawberry filling sitting in the pie shell

Then create the topping using a food processor.

the topping in a food processor

Crumble it over the top of the filling squeezing it together for larger crumbs.

Rhubarb and Strawberry Crumb Pie filled and topped with the crumb topping ready to bake

Bake for 45-50 minutes (covering with foil if it starts looking too brown). 

Strawberry Rhubarb Pie fresh from the oven

If you’ve never had Strawberry Rhubarb Pie, you’re in for a real treat! It makes the strawberry rhubarb filling a beautiful pink color that’s oh so delicious! The crumb topping adds a buttery crunch that will not disappoint!

a slice of Strawberry Rhubarb Pie being served with a pie cutter

Erren’s Top Tips

  • When working with freshly picked Rhubarb, it’s important to know that Rhubarb roots and leaves are toxic.   Only the stalk is edible. Be sure to cut off the leaves and the tops and bottoms of each stalk with a sharp knife. 
  • To prepare the Rhubarb rinse the stalks with cold water. Then using a vegetable peeler, remove any brown spots. You don’t need to peel the skin off from the stalk unless it’s very tough.
  • Be sure to use fresh, ripe strawberries for the best possible flavor.
  • If your strawberries are on the tart side, you may want to add an extra tablespoon or two of sugar to the filling.
  • It’s important to let the pie cool completely before slicing into it, as this will give the filling time to set up.
  • If you can’t find fresh rhubarb, frozen will work in a pinch. Just be sure to thaw it completely and drain off any excess water before using.

Rate This Recipe

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a slice of Strawberry Rhubarb Pie with a fork and stawberries on the plate

Recipe

Strawberry Rhubarb Pie

The sharp rhubarb balances out the sweet strawberries perfectly in this Strawberry Rhubarb Pie with crunchy crumb topping as the grand finale.
4.90 from 19 votes
Print Pin
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Cooling Time: 30 minutes mins
Total Time: 1 hour hr 45 minutes mins
Serves 8

Ingredients

For the crust:
  • 1 portion pie crust (or one pre-made pie crust)
For the filling
  • ¾ cup sugar
  • ¼ cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon orange zest
  • 2 eggs (lightly beaten)
  • 1 pound of chopped fresh rhubarb
  • 12 ounces strawberries (cut in half or quarters (to keep them the same size))
For the topping:
  • 1 cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ½ cup butter

Instructions

For the crust:
  • Let the dough sit at room temperature for 10 minutes before rolling.
  • Preheat the oven to 400F/200C
  • Roll out the crust on a lightly floured surface to about ¼ inch thick.  Transfer it to a 9″ pie pan. Trim the edge or crimp if desired.  Prick the bottom with a fork.
  • Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes.  Remove the paper and baking beads and set the crust aside.
For the filling:
  • In a large bowl, combine the sugars, flour and orange zest. Add the eggs and whisk until smooth.  Gently stir in rhubarb and strawberries.  Add the filling to the pie crust.
For the topping:
  • Add all of the ingredients to a food processor and pulse until combined.
  • Squeeze to form lumps and crumble over the pie.
  • Bake for 45-50 minutes (covering with foil if it starts looking too brown).  Cool on a wire rack for at least 30 minutes before serving.
Show Nutrition Hide Nutrition

Nutrition

Calories: 982 | Carbohydrates: 129g | Protein: 11g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 162mg | Sodium: 728mg | Potassium: 395mg | Fiber: 4g | Sugar: 64g | Vitamin A: 1535IU | Vitamin C: 29.9mg | Calcium: 123mg | Iron: 4.6mg
Created by Erren Hart
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Update Notes: This post was originally published on Jun 27, 2016, but was republished with an updated recipe, new photos, step-by-step instructions, and tips in June of 2022.

4.90 from 19 votes (3 ratings without comment)

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34 responses

  1. Malissa Avatar
    Malissa
    08/08/2019

    I made this pie following the recipe with no changes and it was excellent. You need to let it set up in the fridge before serving otherwise like some folks said, it will get soupy. It’s FANTASTIC!!!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      08/13/2019

      Thank you for the feedback, Malissa glad you enjoyed it!

      Reply
  2. Michelle Avatar
    Michelle
    06/04/2019

    Thank you for sharing all of the rhubarb tips. It was perfect!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      06/05/2019

      I’m glad you think so Michelle and thanks for the feedback!

      Reply
  3. Melanie Bauer Avatar
    Melanie Bauer
    05/30/2019

    This is mouth watering! Definitely one of our fave dessert, looking forward to trying this!

    Reply
  4. Katerina @ diethood .com Avatar
    Katerina @ diethood .com
    05/29/2019

    My favorite kind of pie!! I LOVE the crumb topping!! YUM!!

    Reply
  5. Kathy Avatar
    Kathy
    05/29/2019

    Such a delicious and easy recipe! This is the perfect summer dessert, and that crumb was amazing!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      05/29/2019

      Thank you, Kathy! The Crumb does make such a difference doesn’t it!

      Reply
  6. Erin Dee Avatar
    Erin Dee
    05/29/2019

    Such a gorgeous dessert! Perfect for summer gatherings!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      05/29/2019

      Thank you, Erin!

      Reply
  7. Sara Welch Avatar
    Sara Welch
    05/29/2019

    This is a great recipe; my whole family loved the soft strawberries with the crunch of the topping! Perfect for a spring dessert after dinner!

    Reply
  8. Paula Avatar
    Paula
    05/28/2019

    Rhubarb and strawberry ALL the things please.

    Reply
  9. Cathy@LemonTreeDwelling Avatar
    Cathy@LemonTreeDwelling
    03/14/2017

    I love the crumb topping!!

    Reply
  10. Des @ Life's Ambrosia Avatar
    Des @ Life’s Ambrosia
    03/13/2017

    Love strawberry and rhubarb pie! And I am loving this crumb pie!

    Reply
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