Rhubarb Pie is that perfect mix of tart, sweet, and buttery goodness that keeps you coming back for another slice. With a flaky crust, juicy rhubarb, and a pop of strawberry, it tastes like spring in every bite. Whether you’re baking for a weekend treat or a special occasion, this pie never disappoints.
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There’s something about rhubarb pie that takes me right back to my kitchen, rolling out dough and sneaking bites of the tangy filling before it hits the oven. Maybe it’s the way the tart rhubarb melts into a jammy, sweet layer, or how my whole kitchen smells like buttery, golden crust. I always make this pie in the spring when rhubarb season is at its best, but it’s one I look forward to it all year.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Strawberry Rhubarb Pie
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
My favorite part of making rhubarb pie is that first slice—the moment when the filling oozes just slightly, and I know it’s going to be good. Here’s how I make it from scratch.
Prepare the Pie Dough
Cut the cold butter into small cubes and freeze it for about 30 minutes. In a large bowl, mix the flour, salt, and sugar, then work in the butter using a pastry cutter or fork until the mixture looks crumbly.
Add ice water, a little at a time, mixing until the dough just comes together. Shape it into two discs, wrap them up, and chill for at least an hour.
Make the Rhubarb Pie Filling
Melt the butter in a skillet over medium heat. Cook the rhubarb stalks with a bit of sugar for about five minutes until slightly softened. Stir in the strawberries, remaining sugar, lemon juice, and vanilla, letting everything simmer for a couple of minutes.
In a small bowl, dissolve the cornstarch in water, then mix it into the fruit filling. Let it cool.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Roll Out the Dough
On a floured surface, roll out one dough disc to about 12 inches in diameter. Carefully place it into a 9-inch pie plate, leaving a little overhang. Roll out the second dough disc—this will be the top crust.
Cut it into strips for a lattice design or leave it whole for a classic top crust.
Assemble the Pie
Pour the cooled filling into the pie crust, spreading it evenly. If making a lattice top, weave the strips over the filling and pinch the edges to seal. For a solid top crust, place it over the pie and cut a few slits for steam to escape.
Brush and Bake
Whisk the egg white with water, then brush the egg wash over the top crust for a golden, crisp finish. Sprinkle brown sugar over the top. Bake in a preheated oven at 350°F (180°C) for about an hour, until the crust is golden and the filling is bubbling.
Let It Cool
Patience is key! Let the pie cool on a wire rack for at least four hours so the filling can set properly. Once ready, slice and serve with a scoop of vanilla ice cream or whipped cream.
Rhubarb Pie
Add Preferred SourceIngredients
For the Crust:
- 2 ½ cups all-purpose flour plus extra for rolling
- 1 cup unsalted butter very cold
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 tablespoons ice water
- 1 egg white
- 1 tablespoon water
- 1 ½ tablespoons brown sugar
For the Fruit Filling:
- 1 tablespoon salted butter
- 1 ½ pounds chopped fresh rhubarb
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 ½ pounds strawberry hulled and quartered
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Cut the butter into ½-inch cubes and freeze for 30 minutes to keep it extra cold.1 cup unsalted butter
- In a large bowl, sift together the flour, salt, and sugar. Add the cold butter and use a fork or pastry cutter to mix until the texture becomes grainy. Gradually add ice water, 2 tablespoons at a time, mixing until the dough begins to come together.2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 6 to 8 tablespoons ice water
- Transfer the dough to a floured surface and shape it into two 6-inch circles, kneading as little as possible. Wrap each in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, heat the butter in a skillet over medium heat. Add the rhubarb and ¼ cup of sugar, cooking for about 5 minutes until slightly softened. Stir in the strawberries, remaining sugar, vanilla extract, and lemon juice. Cook for another 2-3 minutes, then remove from heat and let cool.1 ½ tablespoons brown sugar, 1 ½ pounds chopped fresh rhubarb, 1 ½ pounds strawberry, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 tablespoon salted butter
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then mix it into the cooled fruit filling.4 tablespoons cornstarch
- On a floured surface, roll out both dough circles to about 12 inches in diameter. Fit one into a 9-inch pie plate, trimming any excess to leave a 1-inch overhang.
- Pour the rhubarb filling into the pie crust. Cut the second dough circle into thick strips and arrange them in a lattice pattern over the filling. Fold the overhanging edges from the bottom crust over the lattice edges and pinch to seal. Use your fingers to create a fluted edge.
- In a small bowl, whisk the egg whites with 1 tablespoon of water. Brush the mixture over the crust, then sprinkle with brown sugar.1 egg white, 1 tablespoon water, 1 cup granulated sugar
- Preheat the oven to 350°F (180°C). Bake for 1 hour or until the crust is golden brown and the filling is bubbling. Allow the pie to cool on a wire rack for at least 4 to 5 hours before slicing.
- Serve with vanilla ice cream or whipped cream. Enjoy!
Video
Notes
- Keep the butter cold: This is the secret to a flaky crust. Freeze it for a bit before mixing it into the flour.
- Chill the dough: Letting it rest in the fridge makes rolling easier and keeps the crust from shrinking in the oven.
- Use fresh rhubarb: The best flavor comes from firm, crisp stalks. Avoid any that are soft or wilted.
- Frozen rhubarb: If you’re using frozen instead of fresh, thaw it first and drain any excess liquid to keep the filling from getting too watery.
- Strawberries: You don’t have to add strawberries, but they add a nice sweetness that balances the tart rhubarb. If skipping them, replace them with the same quantity of rhubarb and increase the sugar slightly to adjust for the extra tartness.
- Don’t skip the cornstarch: Rhubarb releases a lot of juice as it bakes. Cornstarch helps thicken the filling so it doesn’t turn soupy.
- Let the pie cool completely: This part is tough, but it’s worth it. Cutting too soon means a runny filling instead of a perfectly set slice.
- Make ahead crust: The dough can be made up to three days in advance and stored in the fridge. It also freezes well for up to three months.
Storage and Reheating Instructions
- Room temperature: For short-term storage, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to two days.
- Fridge: If it needs to last longer, store it in the fridge for up to five days. Just let it come to room temperature before serving, or warm it up for a few minutes in the oven.
- Freeze: For longer storage, freeze individual slices or the whole pie. Wrap tightly in plastic wrap, then add a layer of foil to prevent freezer burn. When ready to eat, let it thaw in the fridge overnight and warm in the oven for that just-baked taste.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Tips
I’ve learned a few tricks along the way to make this rhubarb pie turn out just right:
- Keep the butter cold: This is the secret to a flaky crust. Freeze it for a bit before mixing it into the flour.
- Chill the dough: Letting it rest in the fridge makes rolling easier and keeps the crust from shrinking in the oven.
- Use fresh rhubarb: The best flavor comes from firm, crisp stalks. Avoid any that are soft or wilted.
- Frozen rhubarb: If you’re using frozen instead of fresh, thaw it first and drain any excess liquid to keep the filling from getting too watery.
- Strawberries: You don’t have to add strawberries, but they add a nice sweetness that balances the tart rhubarb. If skipping them, replace them with the same quantity of rhubarb and increase the sugar slightly to adjust for the extra tartness.
- Don’t skip the cornstarch: Rhubarb releases a lot of juice as it bakes. Cornstarch helps thicken the filling so it doesn’t turn soupy.
- Let the pie cool completely: This part is tough, but it’s worth it. Cutting too soon means a runny filling instead of a perfectly set slice.
- Make ahead crust: The dough can be made up to three days in advance and stored in the fridge. It also freezes well for up to three months.
How to Store Leftover Rhubarb Pie
For short-term storage, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to two days.
If it needs to last longer, store it in the fridge for up to five days. Just let it come to room temperature before serving, or warm it up for a few minutes in the oven.
For longer storage, freeze individual slices or the whole pie. Wrap tightly in plastic wrap, then add a layer of foil to prevent freezer burn. When ready to eat, let it thaw in the fridge overnight and warm in the oven for that just-baked taste.
What to Serve With Rhubarb Pie
A slice of rhubarb pie is already a treat, but a little something extra makes it even better. Vanilla ice cream is the classic choice—the cold, creamy sweetness balances the tart rhubarb perfectly.
Freshly whipped cream is another great option, adding a light, airy touch. For something different, try a drizzle of warm custard or a spoonful of Greek yogurt for some tang. A cup of tea or coffee on the side doesn’t hurt either!
More Recipes You Will Love
I always keep a few go-to dessert recipes in my back pocket, and these are just as delicious as rhubarb pie:
