Want the best homemade Strawberry Rhubarb Pie? This minimal ingredient recipe with a crumble topping is easy, flavorful and quick to whip up!
Strawberries and rhubarb are some of my favorite summertime treats! Separate they are amazing, but together they are even better. The tartness with the sweet make such a good combination.
Some of my favorite strawberry and rhubarb desserts include my Strawberry Pie, Blackberry Rhubarb Crumble Pie, Rhubarb Slush and my homemade Strawberry Cake. With these recipes you cannot go wrong.
Strawberry Rhubarb Pie has been a classic in our house for ages. I don’t even know where I first got my recipe, I think it was handed down from my mom or grandma or somewhere in between, let’s just say it has been made this way for many years!
This recipe consists of simple and minimal ingredients, which makes it just that more enticing! Below you will see what exact ingredients you will need!
INGREDIENTS NEEDED:
- Pie crust
- Strawberries
- Rhubarb
- Sugar
- Cornstarch
- Butter
- Flour
- Walnuts
We adore the crumble topping that goes into this Strawberry Rhubarb Pie Recipe! Want me to tell you my secret to it? I like to add chopped walnuts, there is something about the flavor and the texture it gives this pie recipe that really makes it over the top.
Some common questions we get are:
DO YOU HAVE TO REFRIGERATE STRAWBERRY RHUBARB PIE?
Technically with fruit pies you do not have to refrigerate and they are able to stay at room temperature for about 2 days or so. We do like to toss ours in the refrigerator and heat up as needed, but other than that, it is more personal preference on what you would like to do with your cooked pie.
HOW LONG DOES STRAWBERRY RHUBARB PIE LAST?
Again like stated above this pie will last about 2 days on the counter at room temperature, as long as it is properly covered. But it will last about 4-5 days in the refrigerator covered as well.
If you decide to freeze this pie you will need to wrap it tightly in plastic wrap, then I recommend wrapping it in some tinfoil as well then it can be refrigerated for about 6 or so months.
If you are looking to eat you frozen pie (I mean thats usually what you do right)? Then I would let it sit and come to room temperature before serving. You can cut and reheat individual slices as needed.
So rhubarb is one of those things that are debatable on if you like them or you don’t. I’ve always been on the like side, luckily the majority of my kids are as well.
My 12 year old picks stalks and dips them in sugar, while I won’t go that far, I sure will bake and cook with it, because rhubarb is bomb.
Some of my favorite recipes using rhubarb include Strawberry Rhubarb Cheesecake, Rhubarb Banana Muffins and this Fresh Rhubarb Cake!
HOW TO MAKE STRAWBERRY RHUBARB PIE:
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Preheat oven to 350.
- Place pie crust in deep dish pie plate and crimp edges, set aside.
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In large bowl mix together your rhubarb, strawberries, sugar and cornstarch and pour into pie shell.
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In another bowl with a pastry cutter, or your fingers blend together your butter, sugar, flour and walnuts until pea size crumbles form.
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Sprinkle crumble over the top of your pie.
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Bake in oven for about 1 hour or until crumble starts to brown.
See how easy this pie is? I’m telling you, you have to whip up this recipe at least once this summer. Sometimes it’s hard to come across rhubarb, it I have found it at our local grocer lately. Luckily enough my mother has a bush and we pick fro there all we want.
If you want that flavorful sweet and tart combination with a little bit of crunch then you need to whip up this Strawberry Rhubarb Pie immediately, trust me you won’t be sorry!
Strawberry Rhubarb Pie
Ingredients
- 1 refrigerated pie crust or homemade
Filling:
- 3 cups rhubarb diced
- 1 16 oz container strawberries, sliced
- 3/4 cup sugar
- 3 Tbs cornstarch
Topping:
- 1/2 cup cold butter cut into cubes
- 1/2 cup sugar
- 1 cup flour
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 350.
- Place pie crust in deep dish pie plate and crimp edges, set aside.
- In large bowl mix together your rhubarb, strawberries, sugar and cornstarch and pour into pie shell.
- In another bowl with a pastry cutter or fingers blend together your butter, sugar, flour and walnuts until pea size crumbles form.
- Sprinkle crumble over the top of your pie.
- Bake in oven for about 1 hour or until crumble starts to brown.
- Remove from oven and let cool slightly to thicken before serving.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
carol
I made this on the fourth and everybody wanted to know where I got this recipe was the best rhubarb pie!
Becky Hardin
Oh yum! Such an amazing pie. So delicious!
Valentina Ablaev
The best summer strawberry Rhubarb Pie!
Rachael Yerkes
drooling! My favoriet kind! This recipe is a good one!
Jennifer
One of my all-time favorite pies to make in the summer! 🙂
Chelsea
This is seriously the BEST pie!! Such a good flavor and a total hit!