Strawberry Rhubarb Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic fruit pie pairing tart rhubarb with sweet strawberries in a flaky crust and topped with a buttery crumble. A traditional American dessert perfect for summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 9-inch pie crust (homemade or store bought)
- 4 cups rhubarb ((about 1 ¼ lbs.), ends trimmed, cut crosswise into ½ inch pieces)
- 2 cups medium strawberries ((12 oz.) stemmed, quartered)
- 1 tbsp lemon juice
- 3/4-1 cup granulated sugar ((depending how tart/sweet you want it))
- ¼ cup quick cooking ("minute") tapioca ((or cornstarch))
- ¼ tsp kosher salt
- ¾ cup all-purpose flour
- ⅓ cup packed brown sugar
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- ⅛ tsp salt
- 6 tbsp cold unsalted butter (cut into small pieces)
- vanilla ice cream (for serving)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 121mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 92mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.