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Strawberry Rhubarb Pie III

Strawberry Rhubarb Pie III

Joan Spinasanto

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 topping recipe sugar down some (perhaps I'll do both!) I didn't have any tapioca, so used 1/2 Cup flour instead. It worked fine. Other than being too sweet, the pie was delicious, and I will try it again.


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 cup of quick oats. I also used unsalted butter. Excellent pie!!!


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