Strawberry Rhubarb Pie III

Strawberry Rhubarb Pie III


"The perfect late Spring or early Summer pie. This recipe has a crumb top variation."


servings 688 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 109.3g
  • 35%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
  2. Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
  3. Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
  4. For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
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  1. 75 Ratings


I liked the recipe, but would make changes. I used the crumb topping, which was very good, but made the pie WAY too sweet. I would either cut back the sugar in the pie to 1 Cup, or cut the top...

This recipe is delightful! My husband raved about this pie and he is not a fan or rhubarb. I made it with the crumb topping but used half brown sugar and half granulated sugar and about 1/3 cu...

I searched for a while to find a great strawberry rhubarb pie recipe and this is's wonderful!

Outstanding recipe, although I believe it should have been called a two pie recipe. I made it twice using frozen "deep dish" crusts and filled them both each time; the berry mixture even bubb...

This pie was DELICIOUS and so easy to make! I had never made a pie before, and one of my friends who tried it said that this was better than the Strawberry Rhubarb pie that her grandma makes! ...

I just took these out of the oven. I decided to double the fruit and do the crumb topping. I added less sugar to the fruit and to the topping as I prefer the sweetness of the fruit to shine thru...

This recipe is EXCELLENT! I used this recipe for my first-ever strawberry rhubarb pie, and it was a hit! It is definitely the best-tasting s-r pie I have ever tasted in my LIFE! I would say this...

This is the worst rhubarb pie I have ever made. Way too much tapioca in filling turned the juice into a rubbery jello-like blob. I used frozen rhubarb and frozen strawberries. There was no tar...

Quite a tasty filling. I made it with a traditional crust, however. As others have noted, this recipe will yield enough for two pies.