June 9 National Strawberry-Rhubarb Pie Day: History, Recipes, and How to Celebrate in 2026

Last updated: June 9, 2026

Quick Answer: June 9 National Strawberry-Rhubarb Pie Day is an annual American food holiday celebrated every June 9 that honors the classic strawberry-rhubarb pie. The day encourages home bakers, professional pastry chefs, and dessert lovers to bake, share, or simply enjoy this beloved sweet-tart pie. No single founding organization is officially credited with creating the holiday, but it is widely recognized across national food calendars and celebrated throughout the United States. [2][3][8]

Key Takeaways

• June 9 National Strawberry-Rhubarb Pie Day falls on June 9 every year and is observed across the United States as an informal food holiday. [2][3]
• Strawberry-rhubarb pie pairs tart rhubarb with sweet strawberries, creating a flavor balance that sets it apart from single-fruit pies.
• The ideal strawberry-to-rhubarb ratio for pie filling is roughly 2:1 by weight (two parts strawberry to one part rhubarb), though personal taste varies.
• Rhubarb is technically a vegetable, but it is used almost exclusively as a fruit in baking and cooking.
• Only the stalks of rhubarb are edible; the leaves contain oxalic acid and are toxic.
• Strawberry-rhubarb pie freezes well, either unbaked or fully baked, for up to three months.
• Many bakeries and restaurants offer deals or specials on June 9 to mark the occasion.
• Common pie-making mistakes include a soggy bottom crust and a runny filling, both of which are easily preventable.
• Sugar-free and low-sugar versions of the pie are achievable using natural sweeteners such as honey, maple syrup, or erythritol.

What Is National Strawberry-Rhubarb Pie Day?

National Strawberry-Rhubarb Pie Day is an annual American food holiday dedicated to celebrating one of the most iconic spring and early-summer pies in the country. Observed every June 9, the day gives people a reason to bake from scratch, visit a local bakery, or share a slice with friends and family. [2][3]

The holiday sits firmly in the tradition of unofficial American food days, which exist for hundreds of foods ranging from apple pie to shrimp. It appears on major food holiday calendars including Awareness Days, Punchbowl, and National Today. [2][3][8] While no single governing body oversees these observances, their cultural traction is real: bakeries plan specials, food bloggers post recipes, and social media fills with lattice-crust photos every June 9.

Why it matters: June 9 lands at the peak of rhubarb season in most of the United States and just as strawberries hit their prime in northern states, making it a genuinely well-timed celebration rather than an arbitrary calendar entry.

If you enjoy other food holidays around this time of year, check out May 13 National Apple Pie Day and April 28 National Blueberry Pie Day for more pie-centric inspiration.

When Did Strawberry-Rhubarb Pie Day Start?

The precise origin of June 9 National Strawberry-Rhubarb Pie Day is not documented in any single verifiable source. Like many American food holidays, it likely emerged organically through food bloggers, social media communities, and holiday calendar websites rather than through a formal proclamation or legislative act. [4][5]

What is clear is that the holiday has been listed on multiple food and awareness calendars for well over a decade, and its June 9 date has remained consistent across sources. [2][3][8] The timing aligns with the natural harvest window for both strawberries and rhubarb in the continental United States, which suggests whoever established the date had practical culinary knowledge.

Separate but related: There is also a National Rhubarb Pie Day observed on January 23, which focuses on rhubarb pie alone rather than the strawberry-rhubarb combination. [6] The June 9 date is distinct and specifically tied to the strawberry-rhubarb pairing.

Why Is June 9 the Date for Strawberry-Rhubarb Pie Day?

June 9 was almost certainly chosen because it aligns with peak growing season for both key ingredients. Rhubarb is typically harvested from April through June in most U.S. growing regions, and strawberry season peaks in late May through June across the northern states. Celebrating on June 9 means fresh, locally sourced ingredients are at their most flavorful and widely available.

This seasonal logic is common among food holidays. Just as May 21 National Strawberries and Cream Day capitalizes on peak strawberry availability, June 9 National Strawberry-Rhubarb Pie Day catches both fruits at their best.

How to Tell If Rhubarb Is Ripe for Pie

Rhubarb is ready to use when the stalks are firm, crisp, and brightly colored, ranging from deep red to pink or even pale green depending on the variety. The color does not determine sweetness or tartness; flavor is more about variety and growing conditions than stalk color.

Signs rhubarb is ripe and ready:

• Stalks are at least 10 to 15 inches long and about as thick as a finger
• The stalk snaps cleanly rather than bending limply
• The cut end is moist and fresh-smelling
• Leaves are large and fully formed (but always remove and discard them before use)

Important safety note: Rhubarb leaves are toxic due to high concentrations of oxalic acid. Use only the stalks. This is non-negotiable and worth repeating every time rhubarb is discussed in a cooking context.

What Is the Best Strawberry-to-Rhubarb Ratio for Pie?

The standard ratio most bakers use is 2 parts strawberry to 1 part rhubarb by weight, which produces a filling that is sweet-forward with a pleasant tart edge. For a more assertive tartness, a 1:1 ratio works well. For a milder, sweeter result, move toward 3:1.

Practical breakdown for a standard 9-inch pie:

Adjust sugar accordingly: a tart-forward filling needs more sugar to compensate, while a sweet-forward filling may need less.

Best Strawberry-Rhubarb Pie Recipe: How to Make It from Scratch

A great strawberry-rhubarb pie requires three components done well: a flaky crust, a properly thickened filling, and the right bake time. Here is a reliable method for a classic double-crust or lattice-top pie.

Ingredients

For the crust (makes one double crust):

• 2.5 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 to 8 tablespoons ice water

For the filling:

• 2 cups fresh strawberries, hulled and halved
• 1 cup rhubarb, sliced into 1/2-inch pieces
• 3/4 cup granulated sugar (adjust to taste)
• 3 tablespoons cornstarch or tapioca starch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Steps

1. Make the crust. Combine flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Divide into two discs, wrap, and refrigerate for at least one hour.
2. Prepare the filling. Toss strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes to draw out juices, then drain excess liquid to prevent a soggy filling.
3. Assemble. Roll out one dough disc and fit it into a 9-inch pie dish. Add the filling. Roll out the second disc for a full top crust or cut into strips for a lattice.
4. Bake. Brush the crust with egg wash (one egg beaten with one tablespoon of water). Bake at 425°F for 20 minutes, then reduce to 375°F and bake for another 30 to 40 minutes until the crust is golden and the filling is bubbling.
5. Cool completely. Allow the pie to cool for at least two hours before slicing. This is essential for the filling to set properly.

For more pie-baking inspiration, browse the pie cookbook collection at StillCooking.

Strawberry-Rhubarb Pie Crust Tips and Tricks

The crust is where most home bakers struggle. A few targeted habits make a significant difference.

• Keep everything cold. Cold butter creates steam pockets during baking, which produce flakiness. If the butter melts before the oven, the crust turns dense.
• Do not overwork the dough. Mix only until the dough holds together. Overworking develops gluten and produces a tough crust.
• Blind bake the bottom crust if you are concerned about sogginess. Line the bottom crust with parchment, fill with pie weights or dried beans, and bake at 375°F for 15 minutes before adding the filling.
• Vent the top crust. Whether using a full top crust or lattice, steam must escape. Cut at least four slits in a solid top crust.
• Chill the assembled pie for 20 minutes in the refrigerator before baking to help the crust hold its shape.

Strawberry-Rhubarb Pie vs. Other Fruit Pies

Strawberry-rhubarb pie occupies a unique niche among fruit pies because it relies on a vegetable (rhubarb) to provide tartness rather than using a second fruit. This creates a more complex flavor than single-fruit pies.

How it compares:

• Vs. Apple Pie: Apple pie is sweeter and more neutral. Strawberry-rhubarb is brighter and more acidic. Apple pie holds its shape better when sliced; strawberry-rhubarb filling is often softer. See May 13 National Apple Pie Day for a full apple pie guide.
• Vs. Blueberry Pie: Blueberry pie is jammy and mild. Strawberry-rhubarb has a sharper, more assertive flavor profile.
• Vs. Peach Cobbler: A cobbler has a biscuit-style topping rather than a pastry crust. Strawberry-rhubarb pie is more labor-intensive but delivers a more structured result. Compare at April 13 National Peach Cobbler Day.
• Vs. Coconut Cream Pie: Completely different category. Cream pies are chilled and custard-based; fruit pies are baked. See May 8 National Coconut Cream Pie Day.

Choose strawberry-rhubarb pie if you want a bold, tangy-sweet dessert that tastes distinctly seasonal and pairs well with vanilla ice cream or whipped cream.

Strawberry-Rhubarb Pie Without Sugar: Low-Sugar and Sugar-Free Alternatives

A sugar-free or reduced-sugar strawberry-rhubarb pie is achievable without sacrificing too much flavor. Rhubarb is very tart, so some sweetener is almost always needed, but the type and amount can vary.

Workable alternatives:

• Honey or maple syrup: Use about 2/3 the volume compared to granulated sugar. Both add subtle flavor complexity.
• Erythritol or monk fruit sweetener: These are cup-for-cup substitutes for sugar and do not spike blood glucose. They work well in baked fillings.
• Medjool dates (blended): A whole-food option that adds sweetness and body to the filling, though it changes the texture slightly.
• Reduce and compensate: Use less sweetener overall and lean on the strawberries for natural sweetness by choosing very ripe fruit.

Note: Sugar also plays a structural role in the filling, helping to draw out juices and activate the thickener. When reducing sugar, increase the thickener (cornstarch or tapioca) by about one teaspoon to compensate.

Common Strawberry-Rhubarb Pie Mistakes to Avoid

Even experienced bakers make these errors. Knowing them in advance saves a lot of frustration.

• Skipping the draining step. Strawberries and rhubarb release a large amount of liquid. If you do not drain excess juice before filling the pie, the bottom crust will be soggy and the filling will be watery.
• Using too little thickener. Cornstarch or tapioca starch is essential. Without it, the filling will not set and will run when sliced.
• Slicing the pie too soon. Cutting into a hot pie before it cools fully (at least two hours at room temperature) breaks the filling before it sets.
• Warm butter in the crust. This is the single most common reason for a tough, dense crust rather than a flaky one.
• Forgetting to vent the top crust. Trapped steam can cause the top crust to crack or puff unevenly.

Can You Freeze Strawberry-Rhubarb Pie?

Yes, strawberry-rhubarb pie freezes well in both unbaked and fully baked form for up to three months. Freezing is a practical option for baking ahead of June 9 National Strawberry-Rhubarb Pie Day or preserving leftovers.

How to freeze:

• Unbaked pie: Assemble the pie completely, wrap tightly in plastic wrap and then foil, and freeze. Bake directly from frozen, adding 15 to 20 extra minutes to the baking time.
• Fully baked pie: Cool completely, then wrap and freeze. Thaw overnight in the refrigerator and reheat at 350°F for 20 minutes to restore the crust’s crispness.

Avoid freezing a pie that has already been sliced and served, as the exposed filling dries out and the crust absorbs moisture unevenly.

Where to Buy Strawberry-Rhubarb Pie Near You

Fresh strawberry-rhubarb pie is available from several types of vendors, particularly around June 9.

• Local bakeries: Independent bakeries often make seasonal pies and may offer June 9 specials. Call ahead to check availability.
• Grocery store bakery departments: Chains like Whole Foods, Trader Joe’s, and regional grocers frequently carry strawberry-rhubarb pie in late spring and early summer.
• Farmers markets: Vendors at farmers markets sometimes sell whole pies or slices, especially when rhubarb is in season.
• Online bakeries: Several national mail-order bakeries ship pies overnight. Search specifically for “strawberry rhubarb pie delivery” plus your ZIP code.

Pro tip: If you want the freshest possible pie on June 9, order from a local bakery at least two to three days in advance. Seasonal pies sell out quickly around food holidays.

Strawberry-Rhubarb Pie Day Deals and Discounts in 2026

Deals tied to June 9 National Strawberry-Rhubarb Pie Day are typically offered by local bakeries, specialty food shops, and occasionally larger grocery chains. Unlike major commercial holidays, there is no nationwide promotional campaign, so deals tend to be local and informal.

How to find deals in 2026:

• Search “[your city] strawberry rhubarb pie June 9” on Google Maps or Yelp starting in late May
• Follow local bakeries on social media, where they often announce seasonal specials
• Check grocery store apps for weekly deals that may coincide with the holiday
• Look for farmers market vendors who may offer a discount on rhubarb bundles around June 9

Make your own deal: Buying ingredients in bulk and baking at home is almost always the most cost-effective option. A full homemade strawberry-rhubarb pie typically costs between $8 and $14 in ingredients (estimate based on average U.S. grocery prices in 2026), compared to $25 to $45 for a bakery pie.

Frequently Asked Questions

What day is National Strawberry-Rhubarb Pie Day? National Strawberry-Rhubarb Pie Day is observed every year on June 9 in the United States. [2][3][8]

Is rhubarb a fruit or a vegetable? Rhubarb is botanically a vegetable, but it is used almost exclusively as a fruit in cooking and baking because of its tart flavor profile.

Are rhubarb leaves safe to eat? No. Rhubarb leaves contain oxalic acid at levels that are toxic to humans. Only the stalks should be used in cooking.

What thickener works best in strawberry-rhubarb pie? Cornstarch and tapioca starch are both reliable choices. Tapioca starch produces a slightly clearer, glossier filling. Use about 3 tablespoons per standard 9-inch pie.

Can I use frozen strawberries and rhubarb? Yes. Thaw them fully and drain the excess liquid thoroughly before using, as frozen fruit releases significantly more moisture than fresh.

How long does strawberry-rhubarb pie last? A baked pie kept at room temperature lasts one to two days. Refrigerated, it keeps for four to five days. Frozen, up to three months.

What goes well with strawberry-rhubarb pie? Vanilla ice cream, freshly whipped cream, and crème fraîche are all classic pairings. The cold, creamy element balances the pie’s tartness.

Why is my strawberry-rhubarb pie filling runny? The most common causes are insufficient thickener, not draining the macerated fruit before filling, or slicing the pie before it has cooled fully.

Can I make strawberry-rhubarb pie gluten-free? Yes. Use a gluten-free all-purpose flour blend for the crust. The filling is naturally gluten-free as long as the thickener used (cornstarch or tapioca starch) is certified gluten-free.

Is there a difference between strawberry-rhubarb pie and strawberry-rhubarb crisp? Yes. A crisp has an oat-and-butter crumble topping rather than a pastry crust. It is quicker to make and has a different texture, but uses the same filling.

When is rhubarb season in the United States? Rhubarb season typically runs from April through June in most U.S. growing regions, which is why June 9 National Strawberry-Rhubarb Pie Day falls at such a practical time of year.

Conclusion

June 9 National Strawberry-Rhubarb Pie Day is more than a quirky food calendar entry. It lands at the exact moment when both key ingredients are at their seasonal peak, making it a genuinely useful prompt to bake something fresh, local, and delicious. The combination of sweet strawberries and tart rhubarb in a flaky pastry shell is one of the most satisfying flavor contrasts in American baking, and it deserves its annual spotlight.

Actionable next steps for 2026:

1. Source fresh ingredients now. Check local farmers markets or grocery stores for rhubarb and peak-season strawberries in the days leading up to June 9.
2. Make the crust in advance. Pie dough keeps in the refrigerator for up to three days or in the freezer for three months. Make it ahead to reduce day-of effort.
3. Follow the 2:1 ratio. Start with two parts strawberry to one part rhubarb, drain the macerated filling, and use at least three tablespoons of cornstarch for a clean slice.
4. Share the pie. The holiday is best celebrated with others. Bring a pie to work, host a small gathering, or donate a pie to a neighbor.
5. Explore related food holidays. If you enjoy seasonal baking, May 21 National Strawberries and Cream Day and February 27 National Strawberry Day are worth marking on your calendar as well.

References

[2] National Strawberry Rhubarb Pie Day – https://www.awarenessdays.com/awareness-days-calendar/national-strawberry-rhubarb-pie-day/ [3] National Strawberry Rhubarb Pie Day – https://www.punchbowl.com/holidays/national-strawberry-rhubarb-pie-day [4] anydayguide – https://anydayguide.com/calendar/1083 [5] dayspedia – https://dayspedia.com/us/calendar/holiday/1482/ [6] National Rhubarb Pie Day – https://nationaltoday.com/national-rhubarb-pie-day/ [8] National Strawberry Rhubarb Pie Day – https://nationaltoday.com/national-strawberry-rhubarb-pie-day/