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Strawberry Rhubarb Pie Without Tapioca

Strawberry Rhubarb Pie Without Tapioca

Classic strawberry rhubarb pie recipe without tapioca that is easy to make!

There are few pie combinations I love more than strawberry rhubarb. It’s a classic that never get’s old! And everyone in my house loves this strawberry rhubarb pie recipe.

On top of not needing tapioca, it’s absolutely mouth watering good. The sweet of the strawberry pairs perfectly with the subtle earthiness of rhubarb and they are in the perfect ratio for a crowd pleasing dessert.

While I usually make this recipe when strawberries are in season, you can use frozen or even canned strawberry if they’re not in season.

This recipe is the same one I made with my family growing up, and it’s such a joy making it for my kids. I’m sure you and your family will love it just as much as mine.

How to Make Strawberry Rhubarb Pie without Tapioca

rhubarb stalks on cutting board on wooden table

When it comes to making the best strawberry rhubarb pie it’s all about the quality of the ingredients you use.

And while strawberry get’s all the attention, selecting quality rhubarb is super important for getting a great finished flavor.

Look for rhubarb that has firm stalks. This will enhance the texture of your strawberry rhubarb pie. The key to great rhubarb is that it is crisp and not soft or limp.

And when it comes to your strawberries always use fresh, juicy ones whenever possible. But it’s not always strawberry season, so you can use frozen or canned strawberry if that’s all you have available.

Between the two, frozen strawberries provide the best flavor and texture when making pie.

Okay, so not let’s get to all the ingredients you need to make a delicious, classic rhubarb pie without tapioca.

Ingredient List

top view of person slicing strawberries

This recipe is intended for making one strawberry rhubarb pie, but your can double (or triple) the ingredients if you’re baking for a large group.

You can also make an extra pie and freeze it for later. Future you will be so excited!

Pie Crust

You will need two pie crusts for this recipe. One will be used for the top of your pie. You can make homemade crust or use store bought.

While I make homemade crust whenever I have the time, there is nothing wrong with going with a store bought crust with this recipe. So use whatever you prefer.

Related: How to freeze pie crust

All-purpose flour

All purpose flour will be used in your pie filling. It provides the best results, so go with all purpose over other types of flour. But if you need to make your pie gluten free, you can use your favorite gluten free flour alternative.

Related: All purpose flour vs rice flour

Strawberries

For each pie you make, you will need anywhere from three to four cups. You will want to wash and slice your strawberries so prep them before getting started.

Rhubarb

For each pie, you will need about two and a half cups of chopped rhubarb. First remove and discard the leaves. Then wash and chop your rhubarb into desired size pieces.

  • Butter
  • Orange peel
  • Granulated sugar

And that’s all the ingredients you need to make this recipe! While many classic strawberry rhubarb pie recipes call for tapioca, you are going to be amazed at the flavor of this recipe. And it’s super simple to make.

Other than the ingredients listed above, all you need is a 9″ pie pan (if you’re making your crust from scratch you will need a rolling pin too).

Instructions

top view of pie crust in pie pan

Once you have all your ingredients and pie pan ready to go simply follow these steps and you will have a wonderful strawberry rhubarb pie ready for the entire family!

Start by preheating your oven to 425 degrees.

Prep your rhubarb by washing it and removing all leaves. Make sure not to include the leaves as they are toxic.

Then chop your rhubarb into about 1/2″ to 1″ pieces and set aside.

Then wash and slice your strawberries.

Mix your strawberries and rhubarb together by hand so they are evenly combined.

If you are making your pie crust from scratch, make them now. Otherwise, line your pie pan with one of your pie crusts.

Take about half of your strawberry rhubarb mixture and place it on your pie crust.

top view of flour being added to mixing bowl

In a separate mixing bowl, combine your all purpose flour, orange peel and granulated sugar.

Evenly spoon half of your sugar and flour mixture over your strawberry and rhubarb that you put in your pie crust.

Now, add the rest of your strawberry and rhubarb and then the last of your flour and sugar mixture.

Now slice your butter into small chunks and place that on top of your pie.

Next, take your second pie crust and place it on top of your pie and pinch the sides of your crusts together.

top view of unbaked pie with crust slits

Finally, cut four slits into the top crust with a sharp knife and add a little sugar to the top of your crust.

Before placing your pie in your preheated oven, place aluminum foil on the edges of your crust. This will keep it from burning while baking.

Oven temperatures do vary, so set your timer for forty minutes but it can take up to fifty minutes. Check your pie for being done after forty minutes. Your strawberry rhubarb pie is done when your crust is golden brown and you see some filling bubbling up.

Carefully remove your pie from the oven and allow it to cool at room temperature before serving.

top view of home baked strawberry rhubarb pie

Strawberry Rhubarb Pie Without Tapioca

Simple, Classic Strawberry Rhubarb Pie Recipe
No ratings yet
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8
Calories 180 kcal

Equipment

  • 1 9" pie pan
  • Aluminum foil

Ingredients
  

  • 2 Pie crusts
  • 1 1/2 Cups Granulated Sugar
  • 4 Cups Strawberries
  • 2 1/2 Cups Rhubarb
  • 3/4 Cups All Purpose Flour
  • 3 Tbs Butter
  • 2/3 tsp Orange Peel

Instructions
 

  • Preheat oven to 425
  • Wash your rhubarb and remove the leaves. Chop your rhubarb into desired sized pieces.
  • Wash and slice your strawberries.
  • Combine your rhubarb and strawberries and set aside.
  • Line your pie pan with one pie crust.
  • Put half of strawberry rhubarb mixture in pie pan.
  • In separate bowl, mix flour, sugar and orange peel.
  • Add half of flour and sugar mixture in pie pan.
  • Put the rest of your strawberry and rhubarb in your pie pan.
  • Add the rest of your flour mixture on the top your pie content.
  • Slice your butter into small chunks and place evenly spaced on your pie.
  • Place you second pie crust on top of your pie and pinch the edges together.
  • Cut four slits in the top of your pie crust.
  • Place pie in oven and bake for 40-50 minutes.
  • Serve and enjoy!

Nutrition

Calories: 180kcal
Keyword Pie, Rhubarb, Strawberry
Tried this recipe?Let us know how it was!

How to Tell When Your Pie is Done

You will want to check your pie for being done after forty minutes. Your strawberry rhubarb pie is done when your crust is golden brown and your filling has started to bubble up through the slits in your crust.

You can also stick a fork through the slits to check your rhubarb. Your rhubarb should be tender, if it is not, then your pie needs a little more baking time.

How Long to Cool Your Pie

When you remove your pie you can cool it on a wire rack or on your stove top. Do not cool it in your fridge.

It should be ready to serve after cooling for twenty to thirty minutes.

How to Serve Your Pie

This strawberry rhubarb pie can be served as is. The flavor is wonderful on it’s own. But you can top it with whipped cream or ice cream if you would like.

The flavor pairs quite well with regular whipped cream or vanilla ice cream.

How to Store Your Pie

You can store your pie at room temperature for a day or two or in the fridge for up to one week. Though I doubt it will last that long!

You can freeze your strawberry rhubarb pie too. Make sure your pie pan is freezer safe, if not transfer your pie to a freezer safe dish.

Then wrap it in plastic wrap completely. Then wrap it in a layer of aluminum foil before sealing it in a freezer safe bag.

Then simply place your pie in the back of your freezer until you need to take it out to thaw.