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This homemade roasted strawberry rhubarb pie is on the menu whenever I need a burst of sweet and tangy goodness. Enjoy it warm with a scoop of ice cream or simply on its own. Trust me, this pie is so good!
Why I Love This Strawberry Rhubarb Pie
Nothing screams the arrival of the spring season quite like a strawberry rhubarb pie. I will admit that this comes from a biased point of view based on my years growing up and living in southeast Iowa, where pretty much every farmstead boasted its own patch of fresh rhubarb. I learned early on that May and June are the perfect time to celebrate nature’s spring bounty, which usually translated into a promise of endless baked goods.
While the traditional version of this pie, a simple combination of fruit, sugar, and a thickening agent, has its strong points, I always felt that something was missing. That’s where the magic of slow roasting comes in. By gently heating the strawberries and rhubarb with a bit of sugar, the fruits naturally condense into a rich, jam-like filling that needs no cornstarch.
The result is a pie that bursts with pure, unmatched flavor. Plus, the crumble on top adds just the right amount of toasted sweetness against the sweet-tart filling to make this the perfect strawberry rhubarb pie.
This recipe originally appeared in my cookbook, There’s Always Room at the Table, which was published on March 4, 2025.
More Pie Recipes
- Rhubarb pie
- Butterscotch pie
- Sour cream raisin pie
- Rhubarb blueberry pie
- Simple cherry pie
- Blackberry icebox pie
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Roasted Strawberry Rhubarb Pie
Ingredients
- 1 recipe pie dough
For the filling
- 4 cups quartered, hulled strawberries (1 ½ lbs)
- 6 cups chopped rhubarb (2 lbs)
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
For the crumble
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup rolled oats
- ⅛ tsp kosher salt
- 4 tbsp unsalted butter cubed
Instructions
- Make the dough and chill until ready to roll out.1 recipe pie dough
- Meanwhile, make the filling. Preheat the oven to 325°F. Line a sheet pan with parchment paper.
- In a large bowl, mix together the strawberries, rhubarb, granulated sugar, and lemon juice. Pour onto the lined pan.4 cups quartered, hulled strawberries (1 ½ lbs), 6 cups chopped rhubarb (2 lbs), ¾ cup granulated sugar, 2 tbsp fresh lemon juice
- Roast until the fruit and liquid are condensed and jam-like, 2 to 2 ½ hours, stirring as needed if corners get dark. Remove the filling from the oven and set aside. You should have about 2 cups of filling.
- When ready to bake, preheat the oven to 400°F.
- Roll the dough out to a 14-inch round and fit it into a 9-inch pie plate. If uneven, trim the overhang just enough to make the edge around the dish even. Roll under the excess dough to create a crust and crimp. Using a fork, dock the pie shell and refrigerate the crust for 20 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 20 minutes. Remove the parchment and weights and reduce the oven temperature to 375°F. Continue baking the crust until it is dried out and beginning to brown, 15-20 minutes.
- Meanwhile, make the crumble. In a small bowl, combine the flour, brown sugar, rolled oats, and salt. Add the cubed butter and work it into the mixture until it is crumbly.½ cup all-purpose flour, ½ cup light brown sugar, ¼ cup rolled oats, ⅛ tsp kosher salt, 4 tbsp unsalted butter
- Once the pie crust is baked, add the prepared filling and smooth to an even layer. Top with the crumble and return the pie to the oven. Bake the pie until the crumb is golden, 18-22 minutes. Let cool completely before slicing and serving.
