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Strawberry Rhubarb Pie with a homemade all butter flaky crust is a mouthwatering, sweet, tart, dessert that everyone loves.

During the early summer months, you should make this delicious fruit pie with fresh strawberries and rhubarb. But don’t worry, frozen fruit works just fine when it’s not in season.

Top of whole strawberry rhubarb pie

Scratch made Strawberry Rhubarb Pie makes my mouth water. As far as summer fruit pies go, this one tops the list, although you can’t argue with a delicious fresh Blueberry Pie, Cherry Pie, or Strawberry Pie with a hidden chocolate layer.

This Strawberry Rhubarb Pie is definitely a summer pie. Mine is made with fresh, Northwest grown, strawberries and rhubarb.

This fruit pie is sweet and tart and tangy and delicious.

Fun fact: I actually made this pie years before I ever started my food blog. I only took photos of it because it turned out so damn delicious and beautiful. I was extremely proud of the pie crust because I had never been successful at making a flaky pie crust on my own, yet my mom could make it with her eyes closed.

Little did I know back then that one day I’d be hosting my own food blog!

Photos aren’t too shabby for someone who never intended to share them online, eh?  If the photos are making you hungry, I have succeeded.  I think I could do much better now though. It’s starting to sound like I need to make another pie simply so that I can re-photograph this recipe.

What does a strawberry rhubarb pie taste like?

Heaven. It tastes like heaven.

Most everyone knows what strawberries taste like, but rhubarb is not as widely known or appreciated. If you’ve never had rhurbarb, it is visually similar to celery but is much more dense and is reddish in color. Fresh rhubarb is also extremely tart. As in, your mouth will pucker shut, it’s so sour. That’s why any time you make a dessert with rhubarb, you must use a fair amount of sugar.

Strawberry and rhubarb together, however, are a match made in heaven. They’re both beautifully red when cooked. The strawberries are sweet and juice and the rhubarb is tart and compliments the strawberries oh so well.

Strawberry rhubarb recipes:

Love the flavor combination? Well, then, you should make

Lattice top of a homemade strawberry rhubarb pie

Do you have to peel rhubarb for pie?


I just cut off the ends much like you would for celery. Then I chop the stalks and cook them. The smaller the pieces, the quicker they’ll cook.

Can you eat raw rhubarb stalks?

Rhubarb is too tough to eat raw but when it cooks down, it is heavenly and smooth.

Strawberry Rhubarb Pie

Prep20 minutes
Cook35 minutes
rest time45 minutes
Total55 minutes
Servings 8 slices
Strawberry Rhubarb Pie with a homemade all butter flaky crust is a mouthwatering, sweet, tart, dessert that everyone loves. During the early summer months, you should make this delicious fruit pie with fresh strawberries and rhubarb. But don’t worry, frozen fruit works just fine when it’s not in season.




  • Preheat oven to 400 degrees F.
  • Lay one pie crust into your pie dish. Cut your other pie crust into strips that are about one inch wide for the lattice top.
  • Whisk corn starch into 1/4 cup water until well blended. Combine with rhubarb and sugar and heat in medium sized pot over medium low heat until thickened, about 10 minutes. Combine with strawberries and allow to sit for 30 minutes. Add fruit mixture to pie shell. Dot with butter.
  • Arrange dough strips into lattice pattern and tuck ends under. Beat egg yolk and brush onto top of crust. Sprinkle with sugar.
  • Bake at 400 degrees F until golden and bubbly, about 35 minutes. Turn oven off and allow pie to remain in warm oven for 15 additional minutes. Remove from oven and cool on rack. Serve pie warm with a scoop of vanilla bean ice cream or enjoy it at room temperature with your morning coffee.


Calories: 392kcal, Carbohydrates: 62g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 31mg, Sodium: 203mg, Potassium: 385mg, Fiber: 4g, Sugar: 34g, Vitamin A: 190IU, Vitamin C: 74.1mg, Calcium: 79mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in March 2015 (Pi Day) and has been updated with more fun facts and tidbits for your reading pleasure.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. I was raised on a farm in MN and when we wanted to snack on something my grandpa broke off a stem of rhubarb and we snacked. Yes it is on the sour side but if you like sour candy it’s about the same without the sugar. The only part you can’t eat are the leaves. They are poisonous. That is what grandpa and grandma always told us.

  2. Can this recipe be frozen before baking? I ask bc I have a military son and this is his favorite pie, he has recently returned from overseas and is now based stateside, would like to put it together and freeze so he can bake it when he wants to.

    1. It should freeze well! Just be sure to thaw fully before cooking. My preferred method is to make the filling and freeze that. Then, once thawed, you can use a fresh pie crust.

  3. To answer the question…can you eat rhubarb raw? The answer is YES! I grew up picking and bringing it in for mom to cook a pie or cake or jam and sneak a piece. It was a contest to eat it with my brother and sisters. But dipping it into some sugar is good too!

  4. 5 stars
    Rhubarb is my favorite pie ever! And it doesn’t get any better than homemade. Excellent recipe, thanks!

  5. I made 2 using this recipe this evening-I taste-tested before II filled the crusts-perfect !!!!! And they look divine.

  6. 5 stars
    I definitely am craving a slice of this pie right now.. it looks divine. The only thing I need is a good scoop of vanilla bean ice cream ontop and I’m set!