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Best Strawberry Rhubarb Pie Recipe without Tapioca

Discover the magic of the best award-winning strawberry rhubarb pie ever! This sweet and tart pie is made with fresh strawberries and rhubarb, topped with a flaky crust, and boasts the perfect texture without tapioca. This classic old-fashioned dessert is perfect for spring or summer. Serve it with a scoop of vanilla ice cream for the perfect treat.

Slice of strawberry rhubarb pie on white plate with scoop of vanilla ice cream on top with pie pan in the background

We are rhubarb enthusiasts! When it’s in season, we stock up and freeze it so that we can enjoy its tart sweetness all year long. We use it to make everything from Strawberry Rhubarb Dump Cake to Strawberry Rhubarb Jam to this easy Rhubarb Simple Syrup. But my absolute favorite will always be an easy old-fashioned strawberry rhubarb pie!

❤️ Why It Works

This award-winning strawberry rhubarb pie recipe has been tried and true and is older than I am! It is one that my grandmother made and passed down to my mother who passed it down to me. It’s won county fair baking competitions and is always the first to sell out at the county fair markets. But that’s not the only reason to love it.

  • It is EASY! As far as pies go, this is one of the easier ones to make. Simple ingredients that turn out mouthwatering results.
  • Without Tapioca! A lot of pie recipes lately use tapioca for thickening. While it is an easy way to thicken a pie, it’s really not needed. We use cornstarch as it thickens the juices nicely just as it reaches boiling point and doesn’t make the filling cloudy like flour does. The filling stays together well and stays clear. So no need to buy tapioca that you will rarely use. You can simply use the cornstarch you likely already have in your pantry.
  • The perfect blend of sweet and tart. While everyone else is serving up overly sweet pies, you can offer them something unique and fresh on the pallet.
  • It can be FROZEN! Yes! You can actually freeze the pie so you can enjoy the taste of summer all winter long!
  • Kids can help! We are always about making memories in the kitchen. This strawberry rhubarb pie is an excellent recipe to gather the kids and bake something together.
Single slice of pie on a white platter with fresh rhubarb and strawberries


The great thing about rhubarb is that it is so versatile! There are several ways you can vary this old-fashioned recipe and have a mouthwatering classic dessert with a fun new twist! 

You can switch up the top crust! Try a lattice pattern or use a cookie cutter to cut out different shapes for the top crust. 

Try a Crumble topping! You can switch out the top crust altogether and use the crumble topping from our mini Dutch apple pies or the streusel topping from our spiced cinnamon muffins! Both go perfectly with this classic strawberry rhubarb pie!

Mix up the fruit! Strawberries are not the only fruit that is delicious when paired with rhubarb! You can also use raspberries, blueberries, blackberries, cherries, pears, apples, apricots, nectarines, and peaches!

Add Orange juice! Simply add 1 Tablespoon (15ml) of orange juice to the filling! While it’s a little alteration, it’s just enough for a fun variation. 

Top with Cinnamon sugar! Just like our fresh peach pie – topping off the strawberry rhubarb pie with a sprinkle of cinnamon sugar in the egg wash is a fun way to jazz up a traditional pie crust

🧐 How To Pick Your Rhubarb For A Pie: 

Fresh cut rhubarb in a wicker basket on a white background
  1. Look for firm stalks, avoiding any which are limp or blemished.
  2. If the leaves are attached, they should be fresh and crisp.
  3. Pick stalks with deeper red colors if possible. This will make for the prettiest pies and deepest-colored recipes.

Rhubarb comes in different colors, ranging from green to pink to red. The color of the stalks does not necessarily indicate how sweet they are. However, red and pink rhubarb are often used in strawberry Rhubarb pies because it gives the pie a more attractive color.

Rhubarb is most tender and flavorful in spring and early summer but can be used throughout the season. Select firm, crisp stalks when they are 8 to 15 inches long. To harvest, twist off the leaf stalk at the soil line rather than taking a knife and cutting near the roots. Finally, cut off the leaf.

🥧 How To Make A Strawberry Rhubarb Pie

Some of the links below are Amazon affiliate links, which means that I will receive a small commission if you make a purchase through them. This helps me to keep this blog running and to provide you with free content.

I have actually been asked for this recipe many times over the last few years. But honestly, I have hated how my pies look so never posted it before now. I can make the best-tasting pies, but they just don’t look award-winning quality. Now, my sister, she makes a gorgeous-looking pie!

Slice of pie on a white platter next to a red pie pan with fresh strawberries and rhubarb

I’ve been working really hard on my pie-making for the last few years. And I’ve made leaps and bounds on how they look! Oh, they are still miles away from looking as beautiful as I would like. But I couldn’t put off sharing this recipe any longer.

Making this pie is very simple once you have the pie crust situated. That is always the part I struggle with the most. The silly pie crust! Sometimes I cheat and use a store-bought crust to make it easier. But honestly, when it comes to flavor nothing beats my grandma’s flaky pie crust.

Close up look at the flaky pie crust still in the pie dish

Begin by prepping the fruit. Wash the rhubarb and strawberries.

Hull the strawberries and trim the rhubarb. Then slice both into perfect pie pieces. For the strawberries, I use a strawberry slicer to make the slicing go faster. Plus then the kids love to help slice the strawberries because it is so easy!

White mixing bowl filled with sliced rhubarb and fresh strawberries

For the rhubarb, I discovered the best kitchen hack ever! I slice the rhubarb in a food processor ! No kidding. It works brilliantly and saves an insane amount of time!

Overview look at a food processor filled with sliced rhubarb

Once you have the fruit ready, combine it in a bowl with the sugar and allow it to marinate for 30-60 minutes. This allows the juices to flower and soften the fruit. At this point, I usually begin on the pie crust.

White mixing bowl filled with fresh strawberries, rhubarb and sugar mixture to marinate the fruit

After the fruit has sat in the sugar, you will portion out 1/4 cup of the juices to save and drain the rest of the juice.

Combine the fruit, cornstarch, vanilla, salt, and 1/4 cup juice back in the bowl. Gently mix it all together.

Fresh strawberry rhubarb pie filling mixed and ready for the pie

Fill the pie crust. This usually fills my 10.5″ pie pan nicely. Although it will depend on the depth of your pie pan. I have a 9″ pie pan that is incredibly shallow and this is far too much. But my sister has a deeper 9″ pie pan that holds this beautifully.

Open faced pie showing the pie filling inside the pie pan

Apply the top pie crust and flute the edges to seal them.

Fresh unbaked pie with the top crust on top and edges fluted

Use a sharp knife to cut four or five 2-inch slits in the top crust, arranged in a circular pattern for venting.

Take one egg white and whisk it. Then brush it onto the top of the pie crust using a silicone pastry brush.

Silicone pastry brush applying egg wash to top pie crust

Then sprinkle with sugar!

Pre-baked pie with sugar sprinkled on top ready to go into the oven

This helps the crust to bake evenly, prevents edges from burning, and gives it the best sugar-coating top you have ever tasted!

Bake the pie in a preheated oven at 450 degrees for 10 minutes. Then reduce the temperature to 350 degrees and continue to cook for another 30-45 minutes or until the crust is golden and the filling is bubbling. Check it every 5-10 minutes after the 30-minute mark until the top crust is golden. The cooking time can vary based on the crust that you use. Allow to cool 1-hour minimum.

Overhead view of a freshly baked strawberry Rhubarb pie on a white wooden table

Now if you love warm pie, you can serve it an hour after baking. But I will warn you, it will be messy. The filling probably hasn’t set up fully; so the fruit will slide out of the crust and it won’t look pretty. But really if that is how you like it, who needs pretty right? It will still taste amazing!

My husband loves warm pie. I prefer the pie filling to be more set up, so he digs in after an hour and I do my best to wait 2 hours.

Overhead view of a slice of pie on a white plate next to the pie pan missing one slice

Serving Suggestions

We recommend serving this pie with your favorite ice cream or a dollop of whipped cream. If by some miracle, you have a slice left over, you can make an incredible pie milkshake by adding it to a blender with a couple of scoops of vanilla ice cream and milk.

Slice of pie with a scoop of vanilla ice cream on top next to fresh slices of rhubarb and strawberries


Allow your strawberry rhubarb pie to thoroughly cool before taking a slice! It can still be quite juicy when it’s warm thus causing all the filling to run out of the crust when you try to serve it. If you allow it to cool, then the filling will thicken and stay together nicely.

Close up image of the thick pie filling keeping it's shape

I also like to use a silicone pie shield to prevent the edges from burning while the center is still cooking. They easily adjust to almost any size, and keep the bake nice and even over the pie.

🫙 How To Store Strawberry Rhubarb Pie

This pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with foil and keep it refrigerated.

I prefer to cover my Strawberry Rhubarb pie with Saran Wrap or foil and refrigerate it. This will last up to 7 days. 

🥶 Can You Freeze Strawberry Rhubarb Pie?

YES! Isn’t that music to your ears? The perfect taste of summer can be frozen to enjoy in the winter! There are 2 ways you can freeze your strawberry rhubarb pie. As an unbaked pie or a fully-cooked pie. 

You can freeze unbaked pies for up to two months. After that, you’re flirting with freezer burn. Frozen, baked fruit pies will keep up to 4 months. So really it is your choice which method you want to use. 

To freeze an unbaked strawberry rhubarb pie: assemble the pie as you would if you were going to bake it that day. Then, freeze the pie uncovered for 2 hours, or until it is mostly frozen. Once the pie is set, triple-wrap it in foil. Label and date the pie, and write the baking temperature and time on the foil.

The great thing about this method is that there is no need to thaw the pie before baking. Simply pop the frozen pie into a hot oven and bake it as usual. The baking time will be longer than for an unfrozen pie, but the exact amount of time will vary depending on the amount of filling in the pie. A general rule of thumb is to add an extra 20-30 minutes to the baking time for an uncooked pie.

To freeze a fully-cooked strawberry rhubarb pie: let it cool completely. Then, transfer the pie to a flat surface in the freezer. Let the pie freeze solid, then wrap it tightly in plastic wrap or foil. Label and date the pie, and eat it within 4 months. To thaw the pie, let it sit in the refrigerator overnight. Then, reheat the pie in a 350-degree oven until warm.

🥫 Can Strawberry Rhubarb Pie Filling Be Canned?

Sadly I would not advise canning this strawberry rhubarb pie filling. Many people will say that yes you can. But the most current recommendation from the USDA is to not use cornstarch or flour in canning recipes. 

The reason is that flour and cornstarch are starches that do not break down with heat, so it can prevent the heat from penetrating the center of the jar, interfering with safe processing to destroy the bacterial spores that cause botulism. 

The only exception to this rule is when a tested recipe calls for Clear Jel® as in pie fillings or small amounts of thickener in a few relish recipes. So for safety reasons, I cannot recommend freezing this pie filling. 

Fresh slice of pie on a white platter with stalks of rhubarb and fresh strawberries

💭 FAQ’s 


Rhubarb is a perennial vegetable that is a spring crop, and it is typically harvested from April to June. Although the plant thrives all through the summer. It is grown for its edible stalks. The stalks are typically red or pink, and they have a tart, sour flavor. They have big green leaves at the top, but those are toxic, so do not eat the leaves. Rhubarb is a good source of dietary fiber and vitamin C. It is also a low-calorie food, making it a healthy choice for people who are watching their weight. 


Strawberry and rhubarb are a classic pairing in pies, crumbles, and other desserts. They provide the perfect contracting flavors due to the tartness of the rhubarb which balances out the sweetness of the strawberries. Thus, creating a delicious and refreshing flavor combination. 


Rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.


Yes. If you have chopped rhubarb in the freezer, or if you can only find frozen fruit, you can still make this pie. However, it is best to thaw the frozen fruit overnight in the refrigerator first. This will allow you to measure the fruit accurately and will also help to prevent the filling from becoming runny.
Once the fruit is thawed, proceed with the recipe as directed.


I recommend using the conventional setting for baking, not the convection setting. The convection setting uses a fan to circulate hot air around the food, which can cause baked goods to rise and bake unevenly. It also pulls moisture out of the oven, which can dry out baked goods.
If you do use the convection setting, lower the temperature by 25 degrees Fahrenheit, and keep in mind that things may still take less time to bake.


If a fruit pie is a bit too runny, it likely needed more time in the oven. Fruit pies can take a notoriously long time to bake through and thicken.


I use an adjustable silicone pie shield to cover the edges to allow for an even bake. You can also wrap just the crust edges lightly in tin foil. It will do the same thing. But I found the silicone pie shield to be much quicker and reusable.

👩🏻‍🍳 Cooking with Kids

If you’re familiar with Busy Creating Memories, you know that we’re passionate about creating memories with our kids. And one of the best ways to do that is to get them involved in the kitchen. Cooking and baking together is a great way to bond, learn new skills, and create lasting memories. That’s why we always include ideas on how to involve kids in our recipes.

Here are several ways that kids can be involved in making this strawberry rhubarb pie!

Ages 2+

  • Gather the kitchen utensils
  • Gather the ingredients
  • Measure ingredients with help
  • Brush the top with eggwash
  • Sprinkle the top of the pie with sugar
  • Help wash the rhubarb stalks
  • Help wash the strawberries
  • Hull the strawberries with strawberry huller tweezers
  • If you are doing a crumble topping, they can help scatter the crumb topping.
  • Pushing the buttons to preheat the oven under supervision

Ages 6+ Any of the above tasks, PLUS…

  • Remove and discard the rhubarb greens.
  • Slicing Rhubarb into 1-inch pieces. We start our kids off with a knife designed for kids like the Joie Crinkle Cutter. And a lot of supervision until they show competence using the tool.
  • Read out & identify the instructions.
  • Slice strawberries (I like to use this strawberry slicer as it goes much faster and I don’t have to worry about them cutting their fingers as much)
  • Mix the strawberry and rhubarb pie filling together
  • Set the timer for marinating, baking, and cooling times
  • Roll out the pie crust
  • Help to lay the pie crust in the pan and on top
  • Fill the prepared pie crust/tin with the strawberry rhubarb filling
  • Beat the egg for an egg wash
  • Be involved in cleaning up: putting ingredients away, wiping the counter, sweeping the floor, loading the dishwasher, or washing dishes by hand.

Ages 10+ Any of the above tasks, PLUS…

  • Placing the pie into the oven with supervision
  • Removing the pie from the oven with supervision

Please note: Every child is different, so it is important to use your own judgment when deciding which tasks are appropriate for your child. These are just suggestions, and you may need to adjust them based on your child’s individual abilities and needs. It is also important to remember that younger children will require more direct supervision than older children.

Remember to pin this Strawberry rhubarb pie to Pinterest! 
Use the button on the recipe card or the share buttons on the side or bottom of this page.

Yield: 10" Strawberry Rhubarb pie

Best Strawberry Rhubarb Pie Recipe

Slice of strawberry rhubarb pie on white plate with scoop of vanilla ice cream on top with pie pan in the background

The most amazing and mouthwatering Strawberry Rhubarb pie you will ever taste.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 15 minutes


  • 3 cups red rhubarb cut
  • 4 cups strawberries (sliced)
  • 1 1/4 cup sugar
  • 2 Tablespoons cornstarch
  • 1/2 tsp pure vanilla
  • pinch of salt
  • 2 pie crusts
  • 1 egg white
  • Sprinkle of sugar


  1. Combine rhubarb, strawberries, and sugar in a bowl.
  2. Allow to marinate for 30-60 minutes
  3. Separate ¼ cup juice from the fruit and set it aside.
  4. Drain the rest of the juice
  5. Combine fruit, ¼ cup saved juice, cornstarch, vanilla, and salt.
  6. Stir gently until all the fruit is well coated.
  7. Roll out the pie crust and lay it gently into a pie pan. Ensure the pie crust is evenly distributed in the pan.
  8. Fill the bottom pie crust with the fruit filling
  9. Roll out the 2nd pie crust and gently lay it on top and seal the edges.
  10. Whisk the egg white
  11. Brush the top of the pie crust with the whisked egg white
  12. Sprinkle lightly with sugar
  13. Bake the pie in a preheated oven at 450 degrees for 10 minutes.
  14. Reduce the temperature to 350 degrees and continue to cook for another 30-45 minutes or until the crust is golden and the filling is bubbling.
  15. Cool for 1 hour
  16. Slice into 8 equal pieces and serve with a scoop of ice cream or whipped topping.


Allow your strawberry rhubarb pie to thoroughly cool before taking a slice! It can still be quite juicy when it’s warm thus causing all the filling to run out of the crust when you try to serve it. If you allow it to cool, then the filling will thicken and stay together nicely.  

Store covered in the fridge for up to 7 days.

Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

The prepared filling can be frozen for up to 3 months, and thaw overnight in the refrigerator before using.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 366Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 206mgCarbohydrates: 64gFiber: 4gSugar: 38gProtein: 4g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

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