Renee's Strawberry Rhubarb Pie Recipe -
Renee's Strawberry Rhubarb Pie Recipe
  • READY IN 4+ hrs

Renee's Strawberry Rhubarb Pie

Recipe by  

"When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings


  1. In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
  3. Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
  4. Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 55 mins
  • READY IN 4 hrs 25 mins

Reviews More Reviews

Jun 02, 2012

Just made this, this weekend. Wonderful recipe. Great tastes all combine wonderfully. Just be careful when baking as mine was quite juicy and ran out. Luckily I had a pan underneath and caught all spillage. Once cool it had a wonderful consistency. Have now made this pie a couple more times, and have fixed the extra juice problem by not adding all the juice from the mixture when putting it in the pie shell, and also by sprinkling a bit of tapioca into the bottom of the shell.

Jun 21, 2012

Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sugar to 1 cup and added 3 tablespoons of quick tapioca to the filling. I wanted to make sure it wasn't runny as well as keep a lot of the tartness from the rhubarb. I don't like to add a lot of sugar to fruit pies because of the natural sweetness of the fruit. Overall, it was delicious!

May 28, 2012

This turned out great, although it was quite runny. Most pie recipes I use have flour in them, and so the next time I make it I'll add 1/2 cup flour to the mixture (in addition to the cornstarch).

Jul 15, 2012

This pie is the best dessert I be ever made! I also added a package of strawberry jello and mixed it in, while c tutting back in the sugar a bit. It helps make it more less runny but keeps some natural flavor. So yummy!

Aug 20, 2013

This pie was great! I loved the spices in it, and it was a hit with my family. It was a little soupy initially, but a night in the fridge firmed it up.

Aug 02, 2013

Perfect traditional Strawberry Rhubarb Pie recipe! My family loved it! I did decrease the sugar to just 1 cup and it was perfect!

Jun 23, 2013

Absolutely yummy. It's in my recipe box, and its the ONLY strawberry rhubarb I use.

May 22, 2013

This is the first time we ate strawberry rhubarb pie and we loved it! We don't like things too sweet, so I cut the sugar back by 1/4 cup, but I think I still need to cut it back just a bit more. It has sugar on top of the crust, plus the cinnamon and vanilla in the mix creates a natural sweetener. We will definitely eat this pie again. Five stars!


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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