This Strawberry Rhubarb Pie is all the rage with fresh sweetened strawberries and rhubarb tucked in a homemade crust and topped with a simple four ingredient streusel crumb topping. Strawberries and rhubarb are truly a match made in heaven and one of my family’s favorites. Enjoy it straight up or a la mode!
We just love fresh fruit desserts like pies, cobblers, crumbles and crisps. This recipe, Blackberry Cobbler, Peach Crisp and Blueberry Cobbler are just a few of our favorites. Just the thought of them makes my mouth water.
What is rhubarb and how do I use it in cooking?
Rhubarb is a stalky plant that grows in cooler climates. The stalks are edible but the leaves are not. They contain a compound called oxalic acid which is toxic to humans and animals. They should be removed and discarded.
Rhubarb by itself is quite tart. However it is delicious sliced, mixed with other fruit, sweetened, and used in pies, cobblers, crisps and crumbles. To prep remove any leaves and discard, wash and slice like you would celery.
How to make a Strawberry Rhubarb Pie
Start by cutting your chilled butter into small cubes. Then combine with the flour and salt using a pastry blender to cut in the butter until very crumbly. Now add the chilled water a few tablespoons at a time mixing with a fork until the dough pulls together. Finally form into a disk, wrap in plastic, and chill for at least 2 hours.
While the pie dough is chilling make the streusel topping by combining the flour, sugar and brown sugar. Again using a pastry blender cut in the butter. Go ahead and set that aside for a little bit. About 30 minutes prior to getting the pie crust out of the refrigerator wash and cut your fruit. Then mix the fruit, sugar, brown sugar, cornstarch, and vanilla extract.
Now gently roll the piecrust out to a 12 inch circle on a lightly floured surface. Then fold the piecrust or roll it around your rolling pin to move it to the pie plate. Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it. Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping. Place on a rimmed baking sheet and bake in a preheated oven for about 50 minutes.
Recipe notes and helpful tips
- The streusel topping can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
- Rhubarb is in season typically from April through June however it freezes very well. Some grocery stores sell frozen rhubarb.
- Pro-tip! It is important to let the piecrust dough chill for a couple of hours. It relaxes the gluten and makes it easier to roll and limits shrinkage during baking.
- You can mix the piecrust up to 3 days in advance however let it sit out for about 30 minutes prior to rolling it.
- Always fold the piecrust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
- Cool the pie completely before slicing it as it needs time to set.
- Store leftovers in the fridge for up to 4 day or freeze for up to 3 months.
Perfect pie crust tips
- For best results use very cold butter.
- Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
- Form into a disk and wrap with plastic wrap. Chill for at least 1 hour but even longer is better.
- Be gentle when rolling out the crust working from the middle out and turning the dough as you go.
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PrintStrawberry Rhubarb Pie
A scrumptious and easy Strawberry Rhubarb Pie made with a homemade pie crust and a delectable four ingredient streusel topping. It always gets rave reviews and is a little spring or summer pick me up. For an over the top treat serve with Homemade Vanilla Ice Cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 pie 1x
- Category: dessert
- Method: bake
- Cuisine: Southern
Ingredients
Pie Crust
- 1/2 cup chilled butter cut in small cubes
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 5–6 tablespoons chilled water
Streusel Crumb Topping
- 1 ¼ cups flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup butter cut in cubes
Pie Filling
- 3 cups sliced rhubarb (¼ -½ inch cuts)
- 2 ½ cups chopped strawberries
- ⅓ cup granulated sugar
- 1/3 cup packed brown sugar
- 3 ½ tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a few tablespoons at a time mixing with a fork until the dough pulls together. Form into a disk, wrap in plastic, and chill for at least 2 hours.
- Whisk together flour, sugar, and brown sugar. Cut in butter using a pastry blender until crumbly. Set aside.
- Mix together rhubarb, strawberries, sugar, brown sugar, cornstarch, and vanilla extract.
- Gently roll the piecrust out to a 12 inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck the crust into the pie pan, trim the edge about an an inch over the side, tuck the excess dough in along the edge and flute it.
- Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping. Put on a rimmed baking sheet and bake in a preheated 375 degree oven for 50-55 minutes. If needed cover with a loose piece of aluminum foil to keep from overbrowning.
- Cool completely before slicing.
Notes
- The streusel topping can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
- Rhubarb is in season typically from April through June however it freezes very well. Some grocery stores sell frozen rhubarb.
- Pro-tip! It is important to let the piecrust dough chill for a couple of hours. It relaxes the gluten and makes it easier to roll and limits shrinkage during baking.
- You can mix the piecrust up to 3 days in advance however let it sit out for about 30 minutes prior to rolling it.
- Always fold the piecrust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
- Cool the pie completely before slicing it as it needs time to set.
- Store leftovers in the fridge for up to 4 day or freeze for up to 3 months.
Keywords: strawberry rhubarb dessert, how to make strawberry rhubarb pie, best strawberry rhubarb pie, easy strawberry rhubarb pie
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Erin | Dinners,Dishes and Dessert
This Strawberry Rhubarb Pie is needs to happen at my house very soon!!
★★★★★
Allyson Zea
This pie turned out amazing! The flavor was spot on and we finished it so quickly!
★★★★★
Catalina
How inviting this pie looks! One of our favorite! Can’t wait to try your recipe!
★★★★★
Toni
This pie turned out so good!! I love the homemade crust! Really amazing!
★★★★★
Sandra
The crust made this pie stand out!! Thank you so much for sharing your recipe!
★★★★★
Kechi
This looks phenomenal and I want to dig in! Love the streusel 🙌🏾🙌🏾🙌🏾
★★★★★
Katherine
I love rhubarb! Such a great idea to combine it with strawberries in this tasty pie recipe.
★★★★★
Kathryn
This pie sounds perfect and I especially love the streusel topping! I am going to make this over the weekend and I can’t wait, thank you!
★★★★★
Aimee Mars
I admit I’ve never cooked or baked with rhubarb, but you make it look so easy and delicious! I love how you combined it with strawberries in this recipe to balance the sweetness. I’m going to make this soon!
★★★★★
Soniya
Wow!this is perfectly summer dessert! Can’t wait to make it
Wilmer Schaff
Where can a person get Rhubarb?? I live in S.C and never seen it grown here or sold anywhere .
Beth Pierce
Not even frozen?
Geraldine
Can we use frozen fruit and if so do I unfreeze rhubarb and strawberries first?
Beth Pierce
Yes please thaw both most of the way before making the pie and discard of the extra moisture.
amy stewart
My family LOVES this pie! There’s nothing better than strawberry and rhubarb!
★★★★★
Beth Pierce
Thanks Amy! So glad that you liked it and I agree!
Natalie
Made this for Mother’s Day & it was gone within minutes! My family is already asking when I’ll make it again!
★★★★★
Jennifer
One of my all time favorite desserts! SO SO good!
★★★★★
Linda Peterson
This is absolutely the best summer pie ever! I baked it for our family and it looked just like the picture. Everyone loved it and I’m making another today for another family gathering!
Beth Pierce
Thanks Linda! So glad that you liked it!
Leis James
The best strawberry rhubarb pie I have ever made. Thanks for this awesome recipe. It’s a must make!!!
★★★★★
Beth Pierce
Thanks Leis! I just love the combination of strawberry and rhubarb. So tasty!