Grandma's Strawberry Rhubarb Pie Recipe

Homemade strawberry rhubarb pie is the best and this is one of the easiest recipes with sweet strawberries paired with tart rhubarb and a hint of orange zest, baked in a lattice pastry crust.

There's something wonderfully nostalgic about a homemade rhubarb pie fresh from the oven.

With its beautiful ruby-red filling tucked inside a flaky, buttery crust, this timeless dessert perfectly balances sweet and tart flavors in every bite.

Whether you're lucky enough to harvest rhubarb from your own garden or pick up a few fresh stalks at the local farmers' market, this pie is one of the best ways to celebrate the arrival of warmer weather.

I seriously wasn't a fan of rhubarb any other way growing up, now this old-fashioned pie is a family favorite we grew up on because dad had a garden and grew both of these.

If you're in a hurry of course and don't want to make homemade everything from scratch you can use a store-bought pie crust you will need a top and bottom crust.

If you're a pie fan you may also like to try our No-Bake Pineapple Fluff Pie or scroll through our Pie Roundup of Recipes.

Whether you're carrying this pie to a family gathering, holiday dinner, church supper, picnic, or simply baking it because you love old-fashioned desserts, this classic recipe is one you'll find yourself making year after year.

Why You Will Grandma Rhubarb Pie Recipe

• Perfect balance of sweet and tart flavors.
• Uses simple pantry ingredients.
• Great way to enjoy fresh seasonal rhubarb.
• Flaky, buttery crust with a juicy homemade filling.
• Delicious served warm or chilled. Perfect for holidays, family dinners, potlucks, and picnics.
• Easy recipe that's suitable for both beginner and experienced bakers.
• Freezes beautifully for enjoying later.
• A nostalgic dessert that never goes out of style. Pairs wonderfully with vanilla ice cream or whipped cream.

Tips For Making the Best Rhubarb Pie

1. Use fresh, crisp rhubarb stalks for the best flavor and texture.
2. Avoid using the leaves—they're not edible and should always be discarded.
3. If using frozen rhubarb, thaw it completely and drain off excess liquid before making the filling.
4. Let the pie cool for several hours before slicing so the filling has time to set.
5. Brush the top crust with an egg wash for a beautiful golden finish.
6. Sprinkle coarse sugar over the crust before baking for extra sparkle and crunch.
7. Place the pie on a parchment-lined baking sheet to catch any bubbling juices.
8. Cover the crust edges with foil or a pie shield if they begin browning too quickly.
9. For a sweeter pie, mix in strawberries, raspberries, or apples with the rhubarb.
10. Store leftovers covered in the refrigerator for up to 4 days or freeze the baked pie for up to 3 months.

Other Fruit Combinations with Rhubarb

• Blueberries – Add juicy bursts of sweetness and a beautiful, deep color.
• Apples – Firm baking apples like Granny Smith or Honeycrisp add texture and sweetness.
• Peaches – Fresh or frozen peaches bring a juicy summer flavor. Cherries – Sweet or tart cherries make a wonderfully colorful filling.
• Cranberries – Perfect for a holiday-inspired pie with a bright, tangy twist.
• Pineapple – Crushed pineapple adds tropical sweetness and extra moisture.
• Orange Zest – A little fresh zest brightens the filling without overpowering the rhubarb.
• Fresh Ginger – Adds a warm, subtle spice that complements the tart fruit.
• Vanilla Extract – Enhances the natural sweetness of the filling.
• Almond Extract – A small splash pairs especially well with berries and cherries.
• Cinnamon or Cardamom – Add gentle warmth and depth of flavor.
• Streusel Topping – Replace the top crust with a buttery crumb topping for a bakery-style crumble pie.
• Blackberries – Create a rich, slightly earthy berry pie.

Serving Ideas for Rhubarb Pie

• A generous scoop of creamy vanilla ice cream.
• Freshly whipped cream with a sprinkle of cinnamon.
• A drizzle of warm vanilla or caramel sauce.
• A spoonful of lightly sweetened crème fraîche or sour cream.
• A scoop of strawberry, butter pecan, or cinnamon ice cream.
• Fresh sliced strawberries, raspberries, or blueberries on the side.
• A dusting of powdered sugar just before serving.
• Pair with hot coffee, tea, or iced tea for an afternoon dessert.
• Serve as part of a spring brunch alongside fresh fruit and pastries.
• Top leftovers with yogurt for a delicious breakfast treat the next morning.

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Grandma's Strawberry Rhubarb Pie Recipe

Yield: 8

Author: Claudia Lamascolo

Prep time: 10 MinTotal time: 10 Min

Grandma's Strawberry Rhubarb Pie Recipe is a delicious pie with sweetness and tartness combined. Grandma always knew how to make the best crust too. You will find both recipes all homemade from scratch along with some other pies we love here.

Ingredients

• 3 1/2 cups rhubarb cleaned, trimmed ends with no leaves, and cut into 1/2 inch pieces
• 2 cups strawberries, fresh sliced and stems removed
• 1 cup sugar
• 4 tablespoons quick-cooking tapioca
• pinch of salt
• 1 teaspoon orange zest
• 2 -9-inch pie crusts, your favorite pie crust recipe (see ours below), or use 2 - 9-inch pie shells, frozen or packaged store-bought 

Instructions

1. In a medium-sized bowl, toss rhubarb, strawberries, sugar, salt, and zest together.
2. Let this sit for a few minutes.
3. Pour into a bottom crust and then top with another layer of dough, or make the lattice top like above in strips with the second dough.
4. Optional: Sprinkle the top of the pie crust with granulated sugar and dot with butter.
5. Bake in a 400-degree oven for 1 hour or until the top is evenly browned.
6. Two Versions of Pie Crust Recipes
7. 2 cups flour
8. 1/2 teaspoon salt
9. 2/3 cups shortening
10. 4 1/2 tablespoons ice water
11. Using a pastry cutter, blend the shortening into the flour, salt, and then ice water to form a ball. Roll the crust as needed above.
12. Try our Butter Pie Crust: 
13. 2 1/2 cups of  AP flour
14. 1 cup Unsalted butter, chilled and cut into 1/2-inch cubes
15. 2 teaspoons Granulated sugar (optional, best for sweet pies)
16. 1 teaspoon salt
17. Ice water: 1/2 cup, plus more if needed
18. Mix dry ingredients with butter using a pastry cutter, add chilled water to form an easy to roll dough.

Notes

Other Fruit Combinations with Rhubarb

• Blueberries – Add juicy bursts of sweetness and a beautiful, deep color.
• Apples – Firm baking apples like Granny Smith or Honeycrisp add texture and sweetness.
• Peaches – Fresh or frozen peaches bring a juicy summer flavor. Cherries – Sweet or tart cherries make a wonderfully colorful filling.
• Cranberries – Perfect for a holiday-inspired pie with a bright, tangy twist.
• Pineapple – Crushed pineapple adds tropical sweetness and extra moisture.
• Orange Zest – A little fresh zest brightens the filling without overpowering the rhubarb.
• Fresh Ginger – Adds a warm, subtle spice that complements the tart fruit.
• Vanilla Extract – Enhances the natural sweetness of the filling.
• Almond Extract – A small splash pairs especially well with berries and cherries.
• Cinnamon or Cardamom – Add gentle warmth and depth of flavor.
• Streusel Topping – Replace the top crust with a buttery crumb topping for a bakery-style crumble pie.
• Blackberries – Create a rich, slightly earthy berry pie.

Nutrition Facts

Calories

240.03

Fat (grams)

0.3

Sat. Fat (grams)

0.03

Carbs (grams)

35.34

Fiber (grams)

1.71

Net carbs

33.63

Sugar (grams)

27.3

Protein (grams)

0.72

Sodium (milligrams)

7.59

Cholesterol (grams)

0

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