Strawberry Rhubarb Pie Spring Dessert

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Enjoy a deliciously sweet and tangy strawberry rhubarb pie with a buttery crust that holds a luscious filling. A light sprinkling of sugar creates a perfectly balanced bite every time. Simple steps: mix the filling, assemble, and bake till golden. A scoop of vanilla ice cream takes it to the next level. Use fresh or frozen fruit and watch this dessert steal the show for spring or summer.

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Updated on Tue, 06 May 2025 12:32:57 GMT
A piece of strawberry rhubarb pie with fresh strawberries on a white dish. Pin it
A piece of strawberry rhubarb pie with fresh strawberries on a white dish. | chefmelt.com

This tasty strawberry rhubarb pie mixes the sweet juiciness of strawberries with the sharp tang of rhubarb for a dessert you won't forget. The beautiful deep red filling bubbles under a crispy golden top, giving you a slice of spring that shows off the best seasonal fruits.

I stumbled on this gem when my neighbor brought over rhubarb from her backyard. It soon became our Easter tradition, and now my family thinks spring has officially started when this pie turns up on our dinner table.

Ingredients

  • White sugar: Cuts down the sourness of rhubarb while boosting the strawberries' sweetness
  • All purpose flour: Makes the juice thicker so your bottom crust stays crisp
  • Fresh rhubarb stalks: Give that special zing; grab firm, bright stems with no soft spots
  • Fresh strawberries: Add natural sweetness and lovely color; pick ones that are completely red
  • Double pie crust: Make your own or grab one from the store to save time
  • Butter: Makes everything taste better and stops the filling from bubbling over
  • Egg yolk: Gives that lovely golden glow to the top crust
  • Extra sugar for sprinkling: Adds a nice crunch when you bite into it

Step-by-Step Instructions

Prepare the Filling:
Mix sugar and flour in a big bowl until they're well blended. This dry combo will coat your fruit evenly and help thicken all the juice while it bakes. Throw in your sliced rhubarb and cut strawberries, tossing them gently until everything's covered with the sugar mix. Let it sit for 30 minutes so the juices come out and the sugar starts to melt.
Assemble the Pie:
Dump the fruit mix into your bottom crust, making sure to get all the tasty juice from the bowl. Dot little chunks of butter all over the top of the filling to create pockets of goodness throughout your pie. Lay the top crust over everything and pinch the edges together using wet fingers or a fork so juice doesn't escape during baking.
Create a Beautiful Finish:
Brush the top crust with egg yolk using a pastry brush to cover it all. This makes it turn that perfect golden brown. Sprinkle sugar all over for a sparkly, crunchy top. Cut a few slits in the top crust so steam can get out and keep your top from breaking open while it bakes.
Bake to Perfection:
Put your pie on the middle rack of a 400°F oven. Let it bake for 35 to 40 minutes until the crust turns deep gold and you can see filling bubbling through the slits. The bubbling part matters because it shows the filling is hot enough for the flour to work its thickening magic.
A slice of pie with a cup of coffee. Pin it
A slice of pie with a cup of coffee. | chefmelt.com

The first time I brought this pie to a block party, three neighbors asked me how to make it before the night was over. The real trick is letting the fruit soak with sugar before you bake it, which brings out flavors that rushed recipes just can't match.

Perfect Pairing Ideas

Your strawberry rhubarb pie needs the right sidekick. Try it a bit warm with some vanilla bean ice cream that slowly melts into the filling. For something different, go with a small spoonful of mascarpone cheese or lightly sweetened whipped cream with a touch of ginger. These creamy additions really balance out the tartness.

Storage and Make-Ahead Tips

This pie stays good on your counter for two days if you cover it with a kitchen towel that lets enough air in to keep the crust from getting soggy. If you need longer, stick it in the fridge for up to five days. You can also freeze the pie before or after baking. For already-baked pies, let them cool completely, then wrap them tight in plastic and foil. When you want to eat it, thaw in the fridge overnight and warm it up in a 300°F oven for about 15 minutes.

A slice of pie on a plate. Pin it
A slice of pie on a plate. | chefmelt.com

Seasonal Variations

Strawberries and rhubarb don't always peak at the same time in your area. If you've got tons of rhubarb but strawberries aren't ready yet, you can swap some of the strawberries for thin apple slices. And when strawberry season lasts longer than rhubarb's, frozen rhubarb works great. Just thaw and drain it first, then add an extra tablespoon of flour to soak up the extra moisture.

Frequently Asked Questions

→ Why do strawberries and rhubarb taste great together?

The sweetness of strawberries complements the tartness of rhubarb, creating a delightful balance of flavors perfect for desserts like pies.

→ Can I bake with frozen rhubarb and strawberries?

Totally! Just make sure to thaw and drain them well before mixing with your other filling ingredients to avoid extra liquid.

→ How can I stop the filling from spilling over?

Seal the edges tightly and add a little butter on top of the filling. Baking on a lined sheet pan also catches any drips.

→ How long should the pie cool before slicing?

Let it rest for about an hour on a cooling rack so the filling sets and holds together when cut.

→ Can I freeze my finished or unbaked pie?

Definitely! Wrap it up tightly and freeze for up to two months. If baking straight from frozen, allow extra time in the oven.

Strawberry Rhubarb Pie Spring Dessert

Sweet strawberries and tangy rhubarb baked to perfection. A crowd pleaser for any spring gathering.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 double-crust pie (9-inch))

Dietary: Vegetarian

Ingredients

→ Filling

01 2 pints fresh strawberries, quartered and hulled
02 1 pound rhubarb, sliced into thin 1/4-inch pieces
03 1/2 cup plain flour
04 1 cup granulated sugar

→ Pie Crust

05 1 package (14.1 ounces) of pastry for a 9-inch double-crust pie

→ Topping

06 2 tablespoons of sugar for sprinkling
07 1 tablespoon butter
08 1 egg yolk, large

Instructions

Step 01

Set your oven to 400°F (200°C) and let it warm up.

Step 02

Combine sugar and flour in a big bowl. Toss in the strawberries and rhubarb, then gently mix them up. Let it rest for 30 minutes.

Step 03

Spoon the fruit mix into the bottom crust inside the pie pan. Place bits of butter over it, then cover with the top crust. Use water to stick the edges together.

Step 04

Brush egg yolk over the top layer, sprinkle on some sugar, and cut a few small openings to let steam escape.

Step 05

Pop the pie in the oven and bake it until the crust turns golden and the filling bubbles up. This should take about 35–40 minutes. Let it cool completely on a wire rack before slicing.

Notes

  1. For the best flavor, go with fresh strawberries and rhubarb. If you're using frozen strawberries, be sure to thaw and drain them really well.

Tools You'll Need

  • Large bowl
  • Brush for pastry
  • 9-inch pie dish
  • Standard oven
  • Rack for cooling

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (from the flour)
  • Contains eggs (egg yolk used as glaze)
  • Includes dairy (butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 347
  • Total Fat: 13 g
  • Total Carbohydrate: 55 g
  • Protein: 4 g