Strawberry Rhubarb Pie

    55 minutes

    This pie is a mixture of strawberries, rhubarb, sugar, lemon juice and butter with a bit of tapioca to thicken the centre then baked in a pre made pastry case.

    59 people made this

    Serves: 8 

    • 3 cups (500g) sliced strawberries
    • 3 cups (370g) sliced rhubarb
    • 1 1/2 cups (300g) white sugar
    • 1/4 cup (35g) tapioca flour
    • 1 squeeze fresh lemon juice
    • 1 recipe pastry for a 23cm pie
    • 40g butter, cut into small pieces

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Place a pie dish onto a baking tray.
    2. Mix the strawberries, rhubarb, sugar, tapioca and lemon juice in a bowl then let stand for 15 minutes, stirring occasionally. Fit a pastry case into a 23cm pie pan; pour the filling into the bottom pastry. Scatter pieces of butter over the filling, and place the top pastry onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top with a sharp knife.
    3. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, 40 to 55 minutes.

    Tapioca flour

    If your supermarket does not have tapioca, you can find it at Indian shops or at Bin Inn.

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    Reviews in English (58)


    It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need! The only thing I do different is I sprinkle granulated sugar over the pie crust before baking. YUM!  -  03 Apr 2011  (Review from Allrecipes USA and Canada)


    This pie knocks it out of the park, it's simple list of ingredients is the key. Follow just as written! I have never liked anything with rhubarb in it until I tried this recipe for my rhubarb-loving husband. Fresh lemon juice is a must, I squeezed a whole lemon's worth. I also glazed the crust in an egg yolk wash and dusted with white sugar before baking. I added this one to our families favorite book of recipes. Will remake this one again and again for sure. Thank you, Chelsea, for the great share.  -  17 May 2011  (Review from Allrecipes USA and Canada)


    Great pie, great flavor with an ideal balance of rhubarb and strawberries. I also loved that it wasn't complicated by unnecessary, even distracting, spices. Still, after making this I found that a) it could have used 1-2 T. more tapioca and b) I prefer using flour in my strawberry-rhubarb pies. For the crust, I used the beautiful "Perfect Pie Crust II," also from this site.  -  06 May 2012  (Review from Allrecipes USA and Canada)