This old-fashioned recipe is the best ever homemade strawberry rhubarb pie recipe. The mouthwatering filling, made without tapioca, is packed with juicy strawberries, tart rhubarb, and a touch of orange zest.
This pie is simple and easy to make; it’s the perfect way to use up fresh (or frozen) strawberries and rhubarb!
I grew up with my mom making this easy homemade strawberry rhubarb pie recipe every summer and now I make it often for my own family.
I’ve tried a lot of different rhubarb pies over the years and this is the one I always come back to.
And yes, we call it “The Best Strawberry Rhubarb Pie” because it’s THAT good. I haven’t met a person yet who doesn’t like it (Save for my brother, who doesn’t like strawberries. But he’s just weird. Who doesn’t like strawberries?!!)
In fact, I’ve even had a couple of people tell me that while they normally can’t stand rhubarb, they loved this pie.
Did I mention this juice homemade pie is super easy to make? It only takes a few minutes to put together, followed by 45 minutes in the oven.
How do you choose rhubarb?
Just like any fruit or vegetable, there are good selections of rhubarb and there are not-so-good. It’s pretty simple to choose good rhubarb.
Look for firm, crisp stalks. If you can break it with that nice crispy sound, it’s probably a good piece of rhubarb.
Limp rhubarb is a sign it’s past it’s prime. One note – do not eat rhubarb leaves as they contain a toxin.
How to Make Easy Homemade Strawberry Rhubarb Pie
If you’re gluten-free, like my family is, this recipe is a breeze to tweak. I’ll share the tweaks below. And if you’re not gluten-free, just carry on as usual and ignore those notes.
Ingredients for strawberry rhubarb pie
You’ll need 2 pie crusts, one for the bottom and one for the top. You can make your own or buy a ready-made pie crust from the store. My favorite homemade pie crust is The Pioneer Woman’s flaky crust) For a gluten-free pie crust, this recipe has worked well for us though I’m experimenting with my own version.
For the strawberry rhubarb pie filling, you’ll need sugar, all-purpose flour (use a gluten-free blend
if needed – we use King Arthur or Bob’s Red Mill
), orange peel, rhubarb, strawberries, and butter.
I told you this is a simple strawberry rhubarb pie without tapioca or other fancy ingredients.
You’ll also need a pie plate
and rolling pin
(if your pie crust isn’t rolled out already).
This strawberry rhubarb pie filling will make enough for a nice big juicy 9″ pie.
How to Make Strawberry Rhubarb Pie
Heat your oven to 425°. For a gluten-free pie, heat it to 400°.
Chop your rhubarb into small pieces, then slice your strawberries.
Gently toss the strawberries and rhubarb together.
Place one of the pie crusts into your pie plate.
Spoon half the strawberries and rhubarb into the bottom.
Stir the sugar, flour, and orange peel together.
Sprinkle half the flour mixture over the strawberry rhubarb in the pie crust.
Repeat with the remaining strawberries/rhubarb and flour mixture.
Dot with the sliced butter.
Cover with the second pie crust. Pinch the edges together and crimp with a fork or your fingers.
Cut 3-4 slits in the top with a knife and sprinkle with a little sugar.
Cover the edges of the pie with a shield or foil. This will keep the edges of the pie crust from getting too brown or burnt.
I highly recommend buying a pie shield – it’s a baking essential in my kitchen and worth every penny of the $5-10 cost. Here’s a link to one that’s similar to mine: Norpro Silicone Pie Crust Shield
Bake your homemade strawberry rhubarb pie for 40-50 minutes or until the crust is just browned and juice is beginning to bubble through the slits in the top.
If you’re unsure, you can carefully poke a fork through one of the holes and test if the rhubarb is baked enough. It will be soft and juicy when done.
Allow your pie to cool, then slice and serve.
Note: if you serve the pie right away it will likely be runnier. We often eat it that way (because my family is too impatient to let it fully cool) but if you can wait, it will thicken up a bit.
You can top with whipped cream or vanilla ice cream if desired. Or enjoy your fresh homemade strawberry rhubarb pie all by itself.
Enjoy!
Related Recipes
Looking for rhubarb recipes that aren’t pie? Here are 3 more tasty rhubarb desserts:
- Rhubarb Upside Down Cake (gluten-free)
- Rhubarb Custard Bars (gluten-free)
- Rhubarb Spice Cake with Fresh Spiced Whipped Cream
The Best Strawberry Rhubarb Pie
Simple and easy to make this, this delicious old-fashioned strawberry rhubarb pie is packed with a juicy strawberry rhubarb filling and is the perfect way to use up fresh or frozen fruit.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 8 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 2 pie crusts (use gluten-free if needed)
- 1 1/2 cups + 1 Tbsp white granulated sugar
- 3/4 cup flour (use gluten-free flour if needed)
- 1/2 tsp grated orange peel
- 2.5 cups rhubarb, chopped into ½ inch pieces
- 3–4 cups strawberries, sliced
- 3 tablespoons butter
- whipped cream, optional
Instructions
Heat the oven to 425 degrees (or 400 if gluten-free).
Place one pie crust into a 9″ pie pan.
Gently toss the sliced strawberries and rhubarb together. Spoon half into the pie crust.
In a small bowl, stir together 1 1/2 cups sugar, flour, and orange peel. Sprinkle half this mixture over the strawberry rhubarb in the pie crust. Spoon the remaining sliced strawberries and rhubarb into the pie, then sprinkle with the remaining sugar mixture.
Slice the butter into small pieces and place around the top of the pie.
Cover the pie with the top crust and seal the edges by pressing with a fork. Cut slits in the top, then sprinkle a tablespoon of sugar over the top of the pie. Cover the edges of the pie crust with foil or pie crust shield to prevent the edges from burning.
Bake for 40-50 minutes or until the crust is just browning and the juice bubbles through the slits. Cool, slice, and serve.
Enjoy with whipped cream if desired. Best served warm.
Keywords: strawberry rhubarb, rhubarb pie without tapioca, gluten-free, rhubarb dessert
Jennifer says
Sounds delish! Haven’t had strawberry rhubarb anything since I was a kid. Must try soon. But, what do you do with the butter?
Erika says
Did I forget to write that in? Oops! I’ll go fix it now. Thanks for letting me know! You can also read the full directions at the link at the bottom, under “printable recipe.”
Meagan says
Is the butter salted or unsalted?
Going to try and make this today!
Thank you
Erika says
I use salted but you can use either for this recipe.
Jennifer | The Deliberate Mom says
My grandmother used to always make strawberry rhubarb pies. This post brought me back to my childhood. Thanks for sharing… I’m going to have to make this!
Wishing you a lovely day!
xoxo
Erika says
Thanks, Jennifer! Have a wonderful day yourself! 🙂
Heather says
I love love love rhubarb! I just talked about rhubarb custard pie last week. Would love to have you link this up with what i am eating http://www.townsend-house.com/2013/05/what-i-am-eating-30.html
Erika says
Thanks, Heather!
Mary Beth Elderton says
I have never had Strawberry Rhubarb pie. When I was a kid I wouldn’t even taste it for some reason (kids!) But I just got some rhubarb recently and had no idea what to do with it.
Erika says
Awww well now you have the perfect chance to try it! I’d love to hear what you think. It’s tangy and so good!
Jennifer says
It is very hard to come by fresh rhubarb where I live but I have tracked down frozen rhubarb. I know its not ideal but can I use frozen instead of fresh with this recipe?
★★★★★
Connie says
Do I need to thaw the rub. And strawberries first
Erika says
Yes you will want to thaw first.
Naomi says
Hi Erika! Thank you for the recipe, we gobbled it up before I could take a picture. Delicious and easy breezy, will make again!
★★★★★
Richard Lambert says
I have a bunch of rhubarb in the garden that nobody seems to want anymore. At 63 years old I am making my first pie right now using this recipe. My wife just rolled her eyes when I told her that I was going to do it.😊
Erika says
I hope it turned out delicious, Richard!
Amanda Reese says
Hi there! I saw you mentioned being able to use frozen fruit for this pie – do I need to do anything differently for it? Should I let the fruit thaw first? Thanks – looks like a delicious recipe!
Erika says
Yes, you do want to thaw it. Great question and I’ll make a note of that in the post. Enjoy!
Jean says
Can I assemble the pie and bake it the next day?
Erika says
I haven’t tried doing this but I don’t see why not.
Cheri says
I know this is an old post but the pie looks delicious. I have fresh rhubarb but frozen strawberries at the moment. With this covid 19 going on I probably won’t be able to get fresh strawberries so can I use the frozen or will it make it runnier? Also I don’t have any orange peel so what can I substitute for that? I do have some lime juice or can it be left out? I imagine it needs the acid. Thank you any help.
Christine says
Frozen strawberries would affect texture I think. Thaw and make sure it’s drained if any liquid before using. Orange peel adds flavor to this recipe. I haven’t tried any substitutes
Michaela says
I know this is a rhubarb strawberry pie. However, I do not have access to rhubarb and I have strawberries. Would the recipe work about the same? Thank you!
Erika says
I haven’t made this particular recipe with just strawberries before but you could try – I would cut back the sugar by half or so. There’s a fair amount of sugar in this recipe to counteract the tart rhubarb – if you were to use the full amount of sugar with just strawberries it would be REALLy sweet. Good luck!