Strawberry Rhubarb Cream Pie

Why You’ll Love This Recipe

Strawberry Rhubarb Cream Pie is a luscious, sweet-tart dessert that brings together the bright flavor of strawberries and rhubarb with a rich, creamy custard filling—all nestled in a flaky pie crust. This dreamy pie offers a perfect balance of tangy fruit and silky smooth texture, making it a standout treat for spring and summer gatherings.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

pie crust (homemade or store-bought)
fresh or frozen strawberries (sliced)
fresh or frozen rhubarb (chopped)
granulated sugar
all-purpose flour
heavy cream or half-and-half
eggs
vanilla extract
salt
optional: coarse sugar for topping

directions

Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp edges.

In a large bowl, combine strawberries, rhubarb, sugar, flour, and a pinch of salt. Toss to coat evenly.

In a separate bowl, whisk together eggs, cream, and vanilla.

Spoon fruit mixture into the pie crust. Pour cream mixture evenly over the fruit.

Place the pie on a baking sheet and bake for 50-60 minutes, or until the center is set and the top is lightly golden.

Cool completely at room temperature, then chill for 2-3 hours before slicing.

Serve cold or slightly chilled.

Servings and timing

This recipe serves 8 people.
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling and chilling time: 2-3 hours
Total time: 3 hours 15 minutes

Variations

Top with streusel before baking for extra texture.
Use sour cream or Greek yogurt instead of heavy cream for a tangier custard.
Add orange or lemon zest for a citrus note.
Drizzle with white chocolate before serving for a decadent twist.
Serve with whipped cream or vanilla ice cream.

storage/reheating

Store pie covered in the fridge for up to 4 days.
Best served cold or at room temperature.
Do not freeze, as the custard may separate upon thawing.

FAQs

Can I use frozen fruit?
Yes, thaw and drain excess liquid before using.

Is the pie very tart?
It has a balanced sweet-tart flavor—adjust sugar to your taste.

Do I need to blind bake the crust?
No, it bakes fully with the filling.

Can I use a graham cracker crust?
It’s not traditional, but it works for a twist—expect a different texture.

What if my pie is watery?
Be sure to use enough flour and drain fruit if very juicy.

How do I know when it’s done?
The custard should be just set in the center and the top lightly golden.

Can I make it ahead?
Yes, it’s best when chilled for several hours before serving.

Is this pie gluten-free?
Use a gluten-free crust and flour to make it gluten-free.

Can I double the recipe?
For two pies, double all ingredients and bake in separate dishes.

What’s the best topping?
Whipped cream or a scoop of vanilla ice cream complements it beautifully.

Conclusion

Strawberry Rhubarb Cream Pie is a celebration of classic flavors and creamy indulgence. With its bright fruit, smooth custard, and crisp crust, it’s a dessert that captures the essence of the season and satisfies every sweet tooth. Whether for a picnic, party, or just because, this pie is sure to impress.

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