Easy Strawberry Rhubarb Pie Recipes

I made this pie because I like a dessert that tastes like summer and chaos in equal parts — strawberries sweet enough to make you smile, rhubarb tart enough to slap that smile back into place, and a flaky crust that pretends it wasn’t stressed for 10 minutes in the oven. It’s the kind of dessert that says, “I tried, I failed, then I nailed it,” and somehow still gets invited to family dinners. Try it because it’s ridiculously good and because you deserve a win that involves only butter and patience (and maybe a wine glass).

I will confess: my husband once tried to help by “tasting” the filling while I prepped the crust. He decided stirring with his finger was more efficient than a spoon. He also announced the pie was “just right” and then licked the measuring cup. The kids cheered. I yelled. The dog performed a heroic cleanup. We all lived, and the pie became the thing that finally united the family in sticky-finger solidarity. I also burned the first batch because I forgot the oven timer while deep in a conspiracy theory about why pie dough is secretly a personality test. So, yes — this recipe has emotional scars and delicious results.

Time-Saving Hacks

– Use store-bought pie crust. Your dignity will remain intact and so will your weekend.
– Pre-mix the filling in a bowl and dump into the crust like a responsible adult who hates extra dishes. Pro tip: mix in a tablespoon of cornstarch to avoid the syrupy pool-of-sadness situation.
– Freeze pre-sliced strawberries when they go on sale; defrost slightly and toss with the rhubarb. It’s like meal-planning sorcery.
– If your pie edges brown too fast, tent with foil — unless you enjoy charred charisma.
– Want fewer dishes? Assemble the filling in the measuring bowl you used for sugar. It’s efficient and slightly rebellious.

Serving Ideas

– Serve warm with a scoop of vanilla ice cream that melts into a gooey, Instagram-ready mess. Bonus: the sillier your plating, the less anyone notices imperfections.
– Add a dollop of whipped cream and act like you meant to be fancy.
– Serve with coffee in the morning or wine if the kids conquered the living room again. Both are equally appropriate coping mechanisms.
– If guests don’t like it, make jokes and offer seconds. People eat their feelings when offered pie.

What to Serve It With

– Vanilla ice cream or whipped cream — the classic cuddle partners.
– A strong cup of coffee or a late-afternoon tea.
– Champagne if you want to make brunch dramatic. The pie handles drama well.

✔Tips & Mistakes

– Don’t skip the cornstarch (or tapioca) unless you want a filling that slides off the plate dramatically.
– Precook rhubarb for a minute if you’re worried about toughness — you’re not solving world peace, just soft rhubarb.
– If your crust shrinks, don’t cry. Blame the crust, not your technique. It’s tradition.
– Note: chill your dough. If you rush it, the dough will sulk and behave poorly.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered with foil or in an airtight container for up to 4 days. Reheat slices briefly in a 300°F oven to revive flakiness.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a splash of lemon juice to brighten the filling.
– Sprinkle a little nutmeg or cinnamon if you’re feeling seasonal.
– Use almond flour in the crust for a nuttier vibe.

Frequently Asked Questions

Easy Strawberry Rhubarb Pie Recipes

This pie combines the sweet flavor of strawberries with the tartness of rhubarb, perfect for a summer dessert.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups Fresh Strawberries Sliced
• ▢ 1.5 cups Chopped Rhubarb Fresh or frozen
• ▢ 1 cup Granulated Sugar
• ▢ 0.25 cup All-Purpose Flour
• ▢ 1 tablespoon Lemon Juice Freshly squeezed
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 pie Pie Crust Store-bought or homemade

Instructions

Preparation Steps

• Preheat your oven to 425°F (220°C).
• In a large mixing bowl, combine the strawberries, rhubarb, sugar, flour, lemon juice, and vanilla extract.
• Pour the fruit mixture into the pie crust and add a second layer of crust on top. Seal and cut slits for steam.
• Bake in the preheated oven for 45 minutes or until the crust is golden and the filling is bubbling.
• Let cool before serving. Enjoy your pie with a scoop of ice cream!

Notes

Serve with whipped cream or vanilla ice cream for an extra special treat.