Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
Sweets Logo Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is one of my all time favorite Pies. I am absolutely crazy about this. Its sweet and tart taste is just extremely pleasant and with a scoop of Vanilla Ice Cream. Just out of this world Fantastic. This is a pie that makes it around at our table during the Holidays as well.

You can also make a crisp out of this by filling a baking pan with the Strawberry and Rhubarb Mix and topping with Crisp found in my Apple Crisp Post. Or Mini Tarts Filled with the Strawberry Rhubarb Filling and Topped with Crisp for individual servings.

Something I haven’t tested yet but am curious about is an upside down Lemon Cake with the Strawberry and Rhubarb Filling. As well as turning this into a Jam to serve on Toasted English Muffins or thinned out to serve on Ice Cream as a Topping.

When Rhubarb Season is in I pick up a whole bunch. Chop them into cubes for Filling and freeze. Discard the leaves if present and the top part of the stalks. You only want the red and some of the green. The Leaves are poisonous. Although you would have to eat an extreme amount of leaves to be affected. There is an excellent link here to learn more. And another link that is quite interesting as well found here.

When Frozen They can be removed from the freezer and Combine with Strawberries to make the Strawberry Rhubarb Pie.

Strawberry Rhubarb Crisp

However you decide to make this. The Strawberry Rhubarb Filling is sure to please and Simple to Make. If you find your edges browning too quickly you can wrap the edges in tin foil.

Strawberry Rhubarb Pie

A Delicious Sweet and Tart Pie
Prep Time15 minutes
Cook Time35 minutes
Rest Time1 hour
Servings: 1 Pie


  • 2 C Rhubarb Chopped
  • 2 C Strawberries Chopped
  • 1 1/3 C Sugar
  • 1 Tbl Lemon Juice
  • 1/4 C Cornstarch
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Cinnamon
  • 1 tsp Vanilla
  • 2 Tbl Butter


  • Toss all the ingredients together and let sit for 1 hour
  • Fill Pie Shell and top with Pie Crust
  • Brush the Top of the Pie with 1 beaten Egg and Sprinkle Sugar or Cane Sugar on top if desired.
  • Bake in preheated oven at 400 F for 35-40 minutes


Try it as a Crisp! Fill a casserole dish and top with Crisp Crumb Topping.
  • 1 C Flour, Oats, Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 C Butter or more if desired
  • 1/4 tsp Salt
Course: Dessert
Cuisine: American, Canadian
Keywords: Straberry Rhubarb Pie
Author: JAH
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