Rhubarb Berry Pie

The green leaves of rhubarb are poisonous, so when prepping rhubarb, make sure to discard any remnants of leaves.

  • Yield: Makes 8 servings


  • 1 1/2 cups sliced rhubarb
  • 1/2 to 3/4 cup sugar (1/2 cup will yield a pie slightly on the tart side)
  • 3 Tbsp quick-cooking tapioca
  • 1 cup sliced strawberries
  • 1 1/2 cups blackberries, boysenberries, or mixed berries (if you use frozen berries, first defrost them and then drain them of excess moisture)
  • 1 Tbsp lemon juice
  • 1/2 teaspoon vanilla
  • Dash of ground mace or nutmeg
  • 1 pie dough recipe for top and bottom crust


1 Roll out one pie dough and line the bottom of a pie pan: Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you prepare the fruit.

2 Prepare the rhubarb berry filling: Stir sugar and quick cooking tapioca pearls together in a large bowl. Add the rhubarb, strawberries, and other berries. Add the lemon juice, vanilla, and mace or nutmeg. Stir gently to coat berries with the sugar. Let sit for 15 minutes, stirring once.

rhubarb berry pie filling in bowl

3 Preheat oven to 375°F.

4 Roll out second ball of pie dough. If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust.

5 Scoop fruit mixture into dough-lined pie dish.

rhubarb berry pie filling

6 Prepare the top crust: If you would like a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish as described in How to Make a Lattice Top for a Pie Crust. (If you would like a solid top for your pie, place the second rolled-out pie dough crust on top of the pie.) Press ends of strips into the rim of the bottom crust.

rhubarb berry pie lattice crust

Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal.

If you are using a solid top crust, score the top to create air vents.

7 Bake: To protect the crust edges from burning, cover the edges of the crust with aluminum foil or an aluminum pie protector. Bake at 375°F in the middle rack for 25 minutes. Remove the foil.

rhubarb berry pie with pie protector

Return to oven and bake for an additional 20-30 minutes, until the top is golden and the juices are bubbling. Cool completely before serving.

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  • Lindsay

    I made this pie, subbed rhubarb for extra berries since the grocery store didn’t have any. It was DELICIOUS and SO EASY! My first berry pie, along with your perfect pie crust! Thank You! Your site is awesome!!


  • chloe

    W-O-W!!!!!!this is the best rhubarb pie i have ever had…it was soooo good…reminds me of Christmas….sweet….but not too sweet


  • jillian

    I just made this for my boyfriend’s birthday yesterday. It was fantastic! The only thing I would change next time I make it (and I will make it again!) is using significantly more fruit for the filling– but I just like thicker, more filling heavy fruit pies.

  • Elise Bauer

    Hi Gira – My life changed for the better when a friend introduced me to the pie protector. You can get one through at Amazon.com. I think I found mine at a roadside fruit market in the Sierra Foothills (in California). You can also use foil, and shape it around the edges.

  • Linda

    This brings to mind the pie my aunt made years ago . She made a Pineapple Rhubarb pie that was the best I’ve ever eaten of all pies. I was too young then to think to ask for the recipe, but have been hoping to find a recipe for that combo on internet, very hard to find. Anyone have a good one like this? If so, please write me at snapdragonestate {At} gmail dot com
    I’m not sure if she used tapioca in it, I didnt think so. Thanks! in advance. Linda

  • Bonnie

    My mother-in-law just brought me a bag full of rhubarb. Joy! I made some sauce which I used to make strawberry-rhubarb smoothies. A big hit. My grandmother used to make a Mennonite dish called weraniki, essentially a dry-curd cheese filled dough pocket, boiled and served with white cream gravy. Sometimes she’d run out of the cheese filling and the last few she’d fill with thick rhubarb sauce or jam. Sweet, tart and savory all together! Heaven! We’d fight for the rhubarb-stuffed waraniki!

  • Amy

    May I just say: rhubarb pies are glorious! I’ve always used cornstarch instead of the tapioca for my pies – is there a significant difference? I have also used an aluminum crust protector before, and never saw a difference with the way my crust turned out. Just for fun, my mom and I love to glaze the crust with a little egg yolk and water, with some nice big sugar crystals on top.

  • dani spies

    I love pie!! This recipe (or more accurately, this picture) is definitely giving me the urge to bake one!! Thanks.

  • Karen

    I adore rhubarb and grew up with it, but rhubarb is impossible to get here in West Texas… I can buy frozen though. Anyone tried it with frozen rhubarb and can give me any hints on if you have to change anything in the recipe?

  • Liz

    Having never purchased rubarb, any suggestions on how to choose a good bunch and also how to prepare it to go in a pie?

  • Patricia Scarpin

    That aluminum pie protector is very interesting, Elise!
    The pie looks absolutely divine.

  • Eric

    Looks very good, I’ve always used a little strawberry Jello (1-2 tsps roughly) instead of the tapioca in my rhubarb pies. keeps it from being to runny and gives a nice color.