Strawberry Rhubarb Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer pie combining sweet strawberries and tart rhubarb in a flaky crust. Perfect for gatherings and outdoor celebrations, this dessert balances bright fruit flavors with a buttery, crispy shell.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pie crust (top + bottom, homemade or store-bought)
- 4 cups rhubarb (stalks cut small ¼ to ½ inch pieces)
- 4 cups strawberries (cleaned and chopped small)
- 1 cup sugar (granulated)
- ⅓ cup tapioca flour
- 1 tablespoon orange zest
- 1 pinch salt
- 1 egg (for egg wash)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 146mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 70mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.