Southern-Style Strawberry Rhubarb Pie

Strawberry rhubarb pie is one of those desserts that makes you pause after the first bite, because it’s not just sweet, it’s a whole experience! That bold, tangy rhubarb softens into something jammy and rich, while the strawberries bring just enough sweetness to keep everything in balance.

In Southern kitchens, we know a good dessert isn’t about sugar overload. It’s about contrast, texture, and flavor that lingers. And this strawberry rhubarb pie delivers all three with a flaky, buttery crust and a filling that slices clean, not runny.

I’ve tested this strawberry rhubarb pie multiple ways, adjusting the sugar, thickener, and bake time, to get that perfect balance of sweet and tart with a filling that actually slices clean (not runny). This is the version I come back to every time!

If rhubarb is new to you, don’t worry—I’ve gotchu! This recipe walks you right into that sweet-tart magic with a signature touch that takes it from “that’s good” to “who made this?”

This strawberry rhubarb pie recipe is a springtime Southern dessert classic, tested and trusted by Shaunda Necole of The Soul Food Pot®, a leading authority on modern soul food and heritage-driven recipes.

Where to buy rhubarb

Wondering where to find rhubarb? You’re not the only one! This is one of those ingredients that feels “hard to find”… until you know where to look.

Here’s where I buy rhubarb (especially during spring):

• Farmers’ markets – your best bet for fresh, in-season rhubarb with the most flavor
• Whole Foods + specialty grocers – often stocked in the produce section when it’s in season
• Local grocery stores (seasonal) – check in spring—you might be surprised
• Frozen section (year-round option) – a reliable backup when fresh rhubarb isn’t available

🥄 Shaunda says: Look for firm, crisp stalks with a deep red or pink color. Skip anything limp or overly green if you want that signature tart flavor to shine.

What is rhubarb?

Rhubarb is an edible plant known for its long, thick stalks that are commonly used in pies and other desserts. While the leaves are toxic and should never be eaten, the stalks are where all the magic happens.

Those beautiful pink and red hues? That comes from natural plant compounds called anthocyanins—the same ones found in berries—giving rhubarb its signature color and making it a standout in spring desserts like strawberry rhubarb pie.

Now onto the question you’ve probably been wondering… is rhubarb a fruit or a vegetable?

Is rhubarb a vegetable or a fruit?

Rhubarb is technically a vegetable—but in the kitchen, it’s treated like a fruit. It grows as a perennial plant with edible stalks (not a root), and those tart stalks can be enjoyed raw or cooked.

Because of its naturally tangy flavor, rhubarb is most often used in sweet recipes like pies, cobblers, and jams, especially when paired with strawberries to balance its bite.

It also contains beneficial plant compounds and antioxidants, making it a flavorful ingredient with added nutritional value.

What does rhubarb taste like?

Rhubarb has a bold, tart flavor, similar to green apple or lemon, but when baked with sugar and strawberries, it softens into a perfectly balanced sweet-tart filling that’s bright, jammy, and just a little tangy.

Do you need to cook rhubarb before baking?

Nope—you don’t need to cook rhubarb before baking.

In fact, baking it directly in the pie is what gives you that perfect texture: tender, jammy, and not mushy. As the pie bakes, the rhubarb naturally softens and releases its juices, which thicken into that signature sweet-tart filling.

What’s the best fruit to pair with rhubarb?

Strawberries—no question.

Rhubarb’s bold, tart flavor pairs perfectly with the natural sweetness of strawberries, creating that signature sweet-tart balance this pie is known for. And since both are in season during spring, it’s the perfect time to bring them together in one unforgettable dessert!

👀 Recipes y’all be side-eyeing

Let’s start right here… I already know some of y’all are like— “What even is that?” And listen… you’re not alone.

When I first introduced rhubarb pie to The Mister, he called it “RuPaul pie.” He had never heard of rhubarb before. But now? He loves it!

Because when it’s done right, it’s tart, slightly sweet, and balanced in a way that hits different from your usual pies. And you already know… I’m adding strawberries to bring it all the way home.

This is one of those recipes you might side-eye at first…
…but end up going back for another slice! Because it might not start in the culture, but once it hits the table right, it earns its place.

Ingredients

• Strawberries and rhubarb – the signature contrast: juicy sweetness meets that bold, tart bite
• Strawberry preserves – my secret layer of flavor that deepens the filling (don’t skip it!) I’ve tested this pie with and without it, and this ingredient is another layer to give the filling depth instead of a one-note sweetness
• Lemon zest – brightens everything without making it taste “lemony”
• Cornstarch – thickens the filling so it slices clean, not soupy
• Buttery pie crust – your foundation—flaky, golden, and sturdy enough to hold that juicy filling

🥄 Shaunda’s signature flavor touch

It’s the strawberry preserves for me! That thin layer I spread on the bottom crust creates a concentrated berry base that keeps the pie from tasting flat, and adds a rich, jammy depth that feels intentional, not accidental.

Here’s what to expect (at a glance)

This pie comes together in a few simple stages—prep the crust, build the filling, assemble, and bake until golden and bubbling.

1. Prep the crust – Line your pie dish with the bottom crust (leave an overhang) and set aside the top crust.
2. Make the filling – Toss the filling ingredients, then let it sit to release its juices.
3. Assemble the pie – Spread strawberry preserves on the crust, add filling, top with crust, crimp, vent, and egg wash.
4. Bake + cool – Bake at 350°F until the center is bubbling and the crust is golden, then cool completely before slicing.

• Flavor: sweet, tart, bright, jammy
• Texture: thick, sliceable filling + flaky crust
• Skill level: beginner-friendly with pro-level results
• Occasion: spring desserts, Easter, Mother’s Day, Sunday dinner
• Make-ahead friendly: yes (and even better the next day)

✨ Shaunda’s Soul Food Sense

Tested, trusted, and passed down, just like it should be! This is where I share the little things that make a big difference—the tips, techniques, and traditions that take your rhubarb pie from good to “Don’t forget to bring that again!”

• You don’t need to pre-cook rhubarb—bake it right in the pie for the best texture
• That bubbling center? That’s your signal the filling is properly thickened
• Let it cool FULLY (at least 2 hours) or you’ll lose your slice structure
• Balance is the goal—this isn’t supposed to taste like candy
• Southern desserts aren’t just sweet—they’re layered with intention and contrast

Even when I share a recipe that isn’t rooted in soul food tradition, my approach is still the same—season with intention, balance your flavors, and make it your own!

❌ Mistakes to avoid

• Skipping the rest time before baking → fruit won’t release juices properly
• Underbaking → runny filling, then look for bubbling in the center opening. (This is the #1 issue I see, and test for, when it comes to runny fruit pies.
• I don’t guess doneness → I look for that center bubble. That’s how you know the filling is fully set (not just the crust browned).
• Too much sugar → kills the rhubarb’s signature tartness
• Not draining frozen fruit → excess liquid = soggy pie
• Cutting too soon → filling won’t set

❤️ Serve it like a Southerner

Rhubarb pie is best served slightly warm or room temp—never straight from the fridge. A warm slice with vanilla ice cream (melting into the filling = chef’s kiss!). Or top with whipped cream for a lighter finish, or a drizzle of caramel for a sweet contrast to the tart rhubarb.

Storage and make-ahead

This pie can be stored for up to 5 days, covered in the fridge. You can wrap tightly and freeze up to 3 months.
Make-ahead tip: Bake the day before. This pie sets beautifully overnight. I’ve found this pie actually slices even better the next day after the filling fully sets, so don’t be afraid to make it ahead.

Beautiful Souls ask the best questions, so here are my straight answers from years of cooking strawberry-rhubarb pie the Southern way.

Cut to the Crust Q&A

Shaunda’s straight answers to rhubarb pie questions y’all ask.

Do you have to cook rhubarb before baking?

No, baking it in the pie gives you the best texture and flavor.

Why is your strawberry rhubarb pie runny?

It likely didn’t bake long enough or didn’t fully cool. I always wait until the center is actively bubbling before pulling it from the oven. Anything less, and it won’t fully set.

Can you use frozen fruit?

Yes, just thaw and drain well first.

Cornstarch or tapioca, what’s better?

Cornstarch = smoother texture. Tapioca = thicker, slightly gel-like set.

How do you know the pie is done?

The filling should be visibly bubbling in the center opening—no guessing.

Like this post? Pin the below image to your “Southern Desserts” Pinterest board!