I’m thrilled to share my favorite springtime treat with you today: Sweet-Tart Strawberry Rhubarb Pie. There’s something magical about the way tangy rhubarb and sweet strawberries play together in a flaky, buttery crust. It’s the perfect balance of flavors that reminds me of slow Sunday afternoons and family gatherings. And while it might sound fancy, I promise this recipe is approachable for bakers of all skill levels. Want to know the secret to getting that perfect consistency without a soggy bottom?
Why You’ll Love this Sweet-Tart Strawberry Rhubarb Pie
When spring brings those ruby red stalks of rhubarb to market, I can’t think of a better way to celebrate than with this classic strawberry rhubarb pie.
The magical combination of tart rhubarb and sweet strawberries creates a perfect balance that dances on your taste buds.
Trust me, this pie has everything you want—a flaky, buttery crust hugging a filling that’s the ideal mix of sweet and tangy.
Isn’t there something nostalgic about that first bite of warm pie? The cinnamon adds just a hint of warmth, while the fruit remains the star.
What Ingredients are in Sweet-Tart Strawberry Rhubarb Pie?
To make this perfect spring dessert, you’ll need a handful of simple ingredients that come together in the most magical way.
- 2½ cups rhubarb, chopped into pieces
- 2½ cups strawberries, chopped
- 1 cup granulated sugar
- 3 tablespoons salted butter, cut into small pieces
- 3 tablespoons tapioca or 1 tablespoon flour (optional for thickening)
- ½ teaspoon cinnamon
- 2 pie crusts (one for bottom, one for top)
- 1 egg mixed with 1 teaspoon water for egg wash
- Extra sugar for sprinkling on top
For the best results, try to find the freshest rhubarb and strawberries you can—farmers markets are ideal during spring when both are in season, and remember, you can always adjust the sugar amount slightly depending on how tart your rhubarb is.
How to Make this Sweet-Tart Strawberry Rhubarb Pie
Step 1: Prepare Your Fruit Mixture
Combine 2½ cups chopped rhubarb and 2½ cups chopped strawberries in a large bowl.
Add 1 cup granulated sugar, 3 tablespoons tapioca (or 1 tablespoon flour if you prefer), and ½ teaspoon cinnamon, then gently mix everything together until well combined.
Step 2: Arrange the Bottom Crust
Place your bottom pie crust in a 9-inch pie pan, gently pressing it into the corners and sides.
Don’t stretch the dough too much—we want it to shrink minimally during baking.
Step 3: Fill the Pie
Pour your strawberry-rhubarb mixture into the prepared crust, making sure it’s evenly distributed.
The filling might look like a small mountain, but don’t worry, it’ll cook down beautifully.
Step 4: Add Butter and Top Crust
Dot the filling with 3 tablespoons of salted butter cut into small pieces.
Then place your top crust over everything, crimping the edges to seal in all that glorious fruity goodness.
Step 5: Prepare the Crust for Baking
Whisk together 1 egg and 1 teaspoon of water to create your egg wash.
Brush this mixture over the top crust, then sprinkle with a bit of sugar for that irresistible sparkle and crunch.
Step 6: Create Steam Vents
Using a sharp knife, cut several slits in the top crust.
These aren’t just decorative—they allow steam to escape during baking, which helps prevent a soggy bottom and keeps your filling from bubbling over.
Step 7: Bake to Golden Perfection
Bake your pie at 350°F for about 1 hour to 1 hour and 10 minutes.
You’re looking for that moment when the crust turns golden brown and the filling starts bubbling through those vents you created.
For easy pie dough preparation, a quality stand mixer can help you achieve the perfect texture without overworking the dough.
Step 8: Cool Before Serving
Let the pie cool for at least 30 minutes before slicing.
I know, the waiting is absolute torture when those amazing aromas fill your kitchen, but patience rewards you with slices that hold together instead of turning into delicious fruit soup on your plate.
What to Serve with Sweet-Tart Strawberry Rhubarb Pie
This glorious pie deserves perfect companions! A scoop of vanilla ice cream is the classic pairing—something about that cold creaminess melting into warm pie creates absolute magic.
For a lighter option, try freshly whipped cream with just a hint of vanilla. If you’re serving this beauty for brunch (and why not?), a cup of strong black coffee balances the sweetness beautifully.
For something unexpected, try a small glass of dessert wine or even a sparkling rosé—the fruity notes complement the strawberry-rhubarb flavor wonderfully.
And if you want to go all out, offer a cheese plate with mild options like brie alongside for those who appreciate the sweet-savory contrast.
Nothing fancy required, just simple pairings that let this pie’s sweet-tart personality shine.
Sweet-Tart Strawberry Rhubarb Pie Substitutions and Variations
- Creative touches: Try a lattice top or cut decorative shapes in the crust. For a crunchy finish, sprinkle turbinado or demerara sugar instead of granulated.
- Lower sugar version: Reduce sugar to 3/4 cup and add 1 tablespoon of honey or maple syrup for complexity.
Leftovers and Storage for this Sweet-Tart Strawberry Rhubarb Pie
This delightful pie is best enjoyed fresh, but leftovers can still be wonderful with proper storage. Once completely cooled, cover your pie loosely with foil or place it in an airtight container:
- Refrigeration: Store in the fridge for up to 4 days. The crust may soften slightly, but the flavors will continue to meld beautifully.
- Freezing: Wrap individual slices or the whole pie tightly in plastic wrap, then foil, and freeze for up to 3 months.
To reheat refrigerated pie, warm at 350°F for 10-15 minutes to restore that just-baked quality.
For frozen pie, thaw in the refrigerator overnight before reheating.
Want to prevent soggy bottom crust? Place a paper towel under refrigerated leftover slices to absorb excess moisture.
And honestly, some folks swear the flavor deepens after a day in the fridge—might be worth the wait!
Final Thoughts
This strawberry rhubarb pie captures everything wonderful about seasonal baking—the perfect balance of sweet strawberries against tart rhubarb, wrapped in buttery, flaky crust.
There’s something almost magical about how these humble ingredients transform into such a spectacular dessert. It’s the ideal treat for spring gatherings when rhubarb first appears at farmers’ markets, though it shines just as brightly at summer potlucks or weekend family dinners.
The beauty lies in its simplicity—just fruit, sugar, and spice coming together in harmonious balance.
Whether served warm with a scoop of vanilla ice cream or at room temperature with afternoon tea, this pie connects us to the rhythm of seasons and the comfort of homemade goodness.