Creamy, tangy, and bursting with bright summer flavor — this Strawberry Rhubarb Pie is the kind of dessert that makes everyone ask for seconds. It’s a beautiful balance of juicy strawberries and tart rhubarb wrapped in a flaky lattice crust, finished with a simple egg-based custard that sets the filling just right. Fun fact: rhubarb is technically a vegetable but behaves like fruit in desserts, so you get the best of both worlds.
This recipe shines because it’s simple, quick to prepare, and family-friendly. If you enjoy fruit-forward pies, you might also like our take on a classic strawberry pie that emphasizes pure strawberry flavor. Whether you’re baking for a potluck or a quiet weekend dessert, this pie delivers comfort and nostalgia in every slice. Grab your apron — you’re going to love baking (and eating) this one.
What is Strawberry Rhubarb Pie?
Strawberry Rhubarb Pie — curious name, right? It’s pretty literal: sweet strawberries cozy up with tart rhubarb inside a buttery pie crust. How did it get that charming name? Maybe someone looked at the two together and said, why not call it what it is — with a wink and a fork. Who knew that a vegetable and a fruit could form such a perfect partnership?
There’s a playful legend that the pie was invented by someone trying to prove the old saying true: “the way to a man’s heart is through his stomach.” Whether you’re feeding family, friends, or simply treating yourself, this pie is an easy, delicious way to win people over. Try it and see for yourself — you might start your own pie-loving tradition.
Why You’ll Love This
- Perfect balance: The sweet strawberries and tart rhubarb create a lively, well-rounded filling that’s both refreshing and deeply satisfying.
- Homemade savings: Making this pie at home is far more budget-friendly than buying a specialty dessert. Fresh seasonal fruit and pantry staples stretch into a dessert that serves many.
- Flavor boosts: The egg mixture and a touch of nutmeg add warmth and a lightly custardy texture that sets this pie apart from simpler fruit pies. A few pats of butter on top melt into the filling, giving pockets of richness with every bite.
Compared to other fruit pies, this one stands out for its sweet-tart contrast and custard-like finish. If you love playful flavor pairings, this pie is a must-try. Ready to bake? Let’s go make something memorable.
How to Make
Quick Overview
This Strawberry Rhubarb Pie is straightforward to assemble and bakes into a golden, bubbling masterpiece. Preparation is simple: mix the eggs and dry ingredients, toss the fruit, layer, and bake. The result is a textured filling that’s juicy, lightly set from beaten eggs, and held in by a crisp lattice top. Prep time is about 15–20 minutes, and baking takes 40 minutes.
Ingredients
- 3 large eggs, beaten
- 2.5 cups red rhubarb, sliced into 1-inch pieces
- 1.5 cups fresh strawberries, hulled and sliced
- 1.25 cups sugar or sugar substitute (use granulated sugar or your preferred baking substitute)
- 0.25 cup enriched flour (all-purpose flour)
- 0.25 teaspoon salt
- 0.5 teaspoon nutmeg, ground
- 1 tablespoon butter or margarine, cut into small pats
- 1 9-inch pastry crust with lattice top, chilled and ready to use
Directions
- Preheat oven to 400°F (200°C). Position a rack in the center of the oven so the crust browns evenly.
- In a medium bowl, whisk the 3 large beaten eggs until smooth. Add 1.25 cups sugar, 0.25 cup enriched flour, 0.25 teaspoon salt, and 0.5 teaspoon nutmeg. Stir until the mixture is homogeneous and free of lumps.
- In a separate large bowl, combine 2.5 cups sliced rhubarb and 1.5 cups sliced strawberries. Gently toss so the fruit is evenly mixed.
- Line a 9-inch pie plate with the bottom crust. Press lightly to remove air pockets and trim any excess edge. Add the fruit mixture, spreading it evenly across the base of the crust.
- Pour the egg and flour mixture evenly over the fruit, letting it seep down between the pieces. This custard-style pour helps set the filling as the pie bakes.
- Dot the top of the filled pie with 1 tablespoon of butter or margarine, distributing small pats over the surface. Place the lattice crust on top and crimp the edges to seal. If the lattice is not pre-assembled, weave strips of dough across the top and press the rim to secure.
- Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling along the lattice seams. If the edges brown too quickly, cover the rim with foil for the final 10–15 minutes.
- Remove the pie from the oven and let it cool on a rack for at least 2 hours to allow the filling to set before slicing. Serve warm or at room temperature.
What to Serve With
- Vanilla ice cream or a scoop of whipped cream for classic contrast with the warm filling.
- A simple lemon ricotta or mascarpone drizzle to add creamy tang.
- Fresh fruit salad or a light green salad with a citrus vinaigrette if serving as part of a larger meal.
- Hot coffee, iced tea, or a light sparkling wine for beverages that balance the pie’s sweetness.
For pairing ideas inspired by other recipes on the blog, check out our strawberry-rhubarb pie roundup for variations and serving suggestions.
Top Tips for Perfecting
- Use ripe strawberries and tender rhubarb stalks: firm, large pieces can be fibrous. Slice them uniformly for even cooking.
- If your rhubarb is very tart, add a tablespoon or two more sugar to balance the flavor.
- Chill the crust before baking to prevent shrinking and to encourage flakiness.
- Tent the pie edges with foil if they brown faster than the center.
- For a glossy finish, brush the cooled lattice lightly with a simple apricot glaze or warmed jam.
Common mistakes to avoid: overfilling the pie (it will bubble out), underbaking the crust (it will be soggy), or slicing the pie too soon (the filling won’t set).
Storing and Reheating Tips
- Refrigeration: Store leftover pie covered loosely with plastic wrap or foil in the refrigerator for up to 4 days. The custard-style filling keeps well chilled.
- Freezing: Freeze baked slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before reheating. Whole pies don’t freeze as well because of the lattice top.
- Reheating: Warm slices in a 325°F oven for 8–12 minutes or microwave a single slice for 20–30 seconds. Reheat gently to avoid making the crust soggy. If reheating from frozen, thaw first in the refrigerator.
FAQs
What can I use instead of rhubarb?
You can substitute tart apples or tart plums for rhubarb, but the classic sweet-tart contrast will change. If using apples, slice thinly and toss with a little lemon juice.
Can I use frozen fruit?
Yes, frozen strawberries and rhubarb can work. Thaw and drain excess liquid, then toss with a tablespoon of extra flour before adding to the crust to avoid a runny filling.
Do I need to precook the rhubarb?
No. This recipe bakes the fruit directly in the crust. Precooking can soften the fruit too much and change the texture.
How do I prevent a soggy bottom crust?
Make sure your bottom crust is chilled, bake on the center rack, and avoid overloading with juicy fruit. A brief prebake (blind bake) of 5–7 minutes can help if sogginess is a recurring issue.
Can I make the pie ahead of time?
Yes. Bake it the day before and refrigerate; bring to room temperature before serving. If you need to freeze it, freeze slices rather than the whole pie for best texture.
Conclusion
This Strawberry Rhubarb Pie is a dependable, delightful dessert that’s both simple to make and impressive to serve. Its sweet-tart filling, custardy egg finish, and flaky lattice top make it a memorable treat for family dinners, celebrations, or a weekend bake. If you want another excellent reference version of this classic, check out Sally’s Baking Strawberry Rhubarb Pie for more tips and variations. Give this recipe a try, share it with loved ones, and enjoy every comforting bite.
Strawberry Rhubarb Pie
Equipment
- Mixing Bowl
- 9-inch Pie Plate
- Oven
Ingredients
Ingredients
- 3 large Eggs, beaten
- 2.5 cups Red rhubarb, sliced into 1-inch pieces
- 1.5 cups Fresh strawberries, hulled and sliced
- 1.25 cups Sugar or sugar substitute granulated or preferred baking substitute
- 0.25 cup Enriched flour (all-purpose flour)
- 0.25 teaspoon Salt
- 0.5 teaspoon Nutmeg, ground
- 1 tablespoon Butter or margarine cut into small pats
- 1 9-inch Pastry crust with lattice top chilled and ready to use
Instructions
- Preheat oven to 400°F (200°C). Position a rack in the center of the oven so the crust browns evenly.
- In a medium bowl, whisk the 3 large beaten eggs until smooth. Add 1.25 cups sugar, 0.25 cup enriched flour, 0.25 teaspoon salt, and 0.5 teaspoon nutmeg. Stir until the mixture is homogeneous and free of lumps.
- In a separate large bowl, combine 2.5 cups sliced rhubarb and 1.5 cups sliced strawberries. Gently toss so the fruit is evenly mixed.
- Line a 9-inch pie plate with the bottom crust. Press lightly to remove air pockets and trim any excess edge. Add the fruit mixture, spreading it evenly across the base of the crust.
- Pour the egg and flour mixture evenly over the fruit, letting it seep down between the pieces.
- Dot the top of the filled pie with 1 tablespoon of butter or margarine, distributing small pats over the surface. Place the lattice crust on top and crimp the edges to seal.
- Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling along the lattice seams.
- Remove the pie from the oven and let it cool on a rack for at least 2 hours to allow the filling to set before slicing. Serve warm or at room temperature.