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Mom’s Famous Strawberry Rhubarb Pie

3.89 from 9 votes

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The best strawberry rhubarb pie you will ever eat. End of story.


Guuuuuuuuyyyyysss. This is a big day friends. A huge monumental day. Today is the day we talk about pie..but not just any pie. We’ve been talking about pie all week for one reason, and that reason is this….the world’s best strawberry rhubarb pie. It’s only Kevin’s favorite pie in the entire world. And pie is basically his favorite thing to eat ever. And his mom made them all the time.



Because I enjoy a good challenge and because I get a kick out of impressing people I ran around our little freezing town in February the year we were dating and found rhubarb. In FEBRUARY!

And I surprised him with his very favorite, very red pie on Valentine’s Day. And he proposed the next month. You can put two and two together yes?

It is my firm belief that this pie can make a man fall in love with you. I make no claims on it working on women but feel free to put it to the test and let me know your results. It’s also a useful pie to have in your arsenal when presenting unexciting propositions to the significant other in your life.

“Here honey….have some pie. Oh by the way I’d like to fly across the country darling and go to a photography conference okay?”

It even works on kids, see? Spellbound.


We’ve spent all week talking about making perfect flaky pie crust

blueberry pie-3

And tying together a perfect lattice crust


All for one purpose.


To take the most delicious sweet strawberries and tangy tart rhubarb and cover them with sugar and tapioca and love and pour them into that perfect pie crust.

Button it up all perfect like, tuck it in the oven and win someone’s heart again.


And again.


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Mom’s Famous Strawberry Rhubarb Pie

The best strawberry rhubarb pie you will ever eat. End of story.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Print Pin Recipe


  • 1 1/2 cups sugar
  • 3 tablespoons quick cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 pound rhubarb cut in 1/2 inch pieces, about 3 cups
  • 1 cup sliced fresh strawberries
  • 1 tablespoon butter
  • 1 double batch of perfect flaky pie crust
  • 1 egg for eggwash
  • coarse sugar


  • Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes.
  • Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust lattice top, seal. Brush with egg wash and dust with coarse sugar.
  • Bake at 400 degrees for 35 to 40 minutes until bubbling and crust is cooked through.
  • Serve with vanilla ice cream.


Serving: 1g | Calories: 299kcal | Carbohydrates: 56g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 179mg | Fiber: 2g | Sugar: 41g
Author: Dani Meyer
Course : Desserts
pie, strawberry rhubarb pie, rhubarb, mom’s recipe, easy dessert recipe, dessert, strawberry


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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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23 thoughts on “Mom’s Famous Strawberry Rhubarb Pie”

    • Hey Geraldine! I’ve never tried it that way but I would imagine you could. I would probably strain off the sauce once the berries and rhubarb melt and cook that down a bit to reduce the liquid. Then use them in the recipe. But not 100% sure the result since I’ve never tried it. Hope that helps!


  1. 4 stars
    Just made this beautiful pie last night! I couldn’t find instant tapioca pudding at my grocery store, so I used a package of cook and serve tapioca instead. It came out great! It was a little too sweet for my taste, so next time i’ll cut the sugar down to a cup. Thanks for sharing!!

    • Hi Celeste,

      I would not advise doing it without the tapioca. The tapioca is the thickener that makes the pie set well otherwise it tends to be a bit runny.

      Hope that helps!


      • Ok, thank you! 🙂 Yes, that helps explain things as I didn’t realize you used it as a thickener. Could you also substitute the 3 tbsp of tapioca for cornstarch?

        • That would be my initial thought as many fruit pies are thickened with cornstarch but I’ve never tested it in this recipe so can’t say for sure. I’d take a look online at what quantities other recipes have that use cornstarch with the strawberry rhubarb for an exact quantity as it may be higher than the 3 tbsp.

  2. 5 stars
    Your pies and ALL of your delicious cooking win hearts EVERYWHERE you go! This is an awesome post…now I will test my hand at this recipe <3 😉

3.89 from 9 votes (5 ratings without comment)

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