This strawberry rhubarb pie produces a wonderful flavor and uses tapioca for the filling! Great flavor and incredibly quick and easy to make, this pie is perfect for serving any time of year.
If you like simple recipes that provide a great flavor, this strawberry rhubarb pie is the one for you. It only calls for a handful of simple ingredients and you can use fresh or frozen strawberries.
I make this recipe when strawberries are in season, there’s something magical about fresh strawberry pie! But if all you have available is frozen strawberries, they work great as well.
Make sure to bookmark or pin this recipe so you can find it the next time you want to make a strawberry rhubarb pie from scratch.
Tapioca is a traditional thickener, and it works great when making strawberry rhubarb pie. But you can also use this recipe with other thickener such as cornstarch and even gelatin.
Pie Tip
Try this recipe too: Strawberry yogurt pie
How to Make Homemade Strawberry Rhubarb Pie using Tapioca
This is one of the easiest pie recipes I’ve ever made. It’s as simple as mixing your ingredients together and then it’s on to the oven to bake!
And you can use any type of pie crust, from homemade to store bought. That makes this a great dessert recipe when you don’t have a lot of time to spend in the kitchen.
Prep time is just a few minutes and bake time comes in around forty minutes. For equipment, all you need is a 9″ pie pan and a mixing bowl.
Pin this recipe for later: Strawberry pie using frozen strawberries
Ingredients
Strawberries and rhubarb are a perfect match. And in this recipe, we let those naturally great flavors shine through.
With just a few simple ingredients, you don’t have to worry about overpowering that wonderful strawberry flavor.
Ingredient List
- Strawberries
- Rhubarb
- Tapioca
- Granulated Sugar
- Butter
- Pie Crust
Strawberries: If you have fresh strawberries available, use them for your pie. But, if frozen strawberries are the only type you have, they work great as well. Sometimes the frozen strawberries increase the liquid, requiring a bit more tapioca, so add a small amount if your filling appears to thin. I’ve made this recipe with both whole and sliced strawberries. Either way works well.
Rhubarb: Cut your rhubarb into small chunks before adding them to your mixture.
Butter: Butter is used to dot the top of your filling. This helps ensure a great texture for your top crust.
Another great recipe: Classic strawberry rhubarb pie
Pie Crust Options
If you are in a hurry to make your pie, there’s nothing wrong with using a premade crust. This recipe tastes great no matter what type of crust you use.
But if you do have time to prepare your own pasty crust, it’s a great way to bring more great flavor and texture to your strawberry rhubarb pie.
There’s no shortage of great crust recipes out there, but if you want some recommendations, the below recipes are some of my favorites.
Note: You will need two 9″ pie crusts for your pie. One for the bottom and one for the top. You can use a solid top crust or a lattice crust.
Simple Step by Step Recipe Instructions
When prepping your strawberries, wash and remove the stems and leaves. You can keep them whole or slice them. Both ways taste great.
Also wash your rhubarb and then cut them into bite sized pieces.
If making your own crust, prepare it before moving on to the following steps.
Step 1: Add your tapioca and sugar to your mixing bowl and stir.
Step 2: Fold in your strawberries and rhubarb so they are coated with your dry mixture.
Step 3: Pour filling into your crust lined pie pan and bake for 40-50 minutes.
Easy Strawberry Rhubarb Pie (With Tapioca)
Equipment
- 1 9" pie pan
- 1 Mixing Bowl
Ingredients
- 2 Cups Strawberries whole or sliced
- 2 Cups Rhubarb cut
- ⅔ Cup Tapioca
- 1½ Cups Granulated Sugar
- 1½ Tbs Butter
Instructions
- Preheat your oven to 425 degrees.
- Line pie pan with one crust.
- Add tapioca and granulated sugar to mixing bowl and stir.
- Fold in your strawberries and rhubarb.
- Pour into crust lined pie pan.
- Crumble butter evenly across top of filling.
- Add top crust and pinch together edges. Cut slit in top if using a solid top crust.
- Cover edge of pie crust with aluminum foil.
- Bake for 40-50 minutes. Your pie is done baking when crust is golden brown and filling is bubbling up through slits.
- Cool and serve warm. Enjoy!
Nutrition
Liv’s Strawberry Rhubarb Pie Recipe Notes
- You can use a solid top crust or a lattice crust. When using a solid top crust, make sure to cut slits for ventilation.
- Serve your pie as is or topped with whipped cream or ice cream. I like to serve it warm, but cool tastes great too.
- Store your pie completely covered at room temperature for up to two days.