This Old Fashioned Rhubarb pie is everything rhubarb pie should be, tangy, sweet, and fruity.

The sweet strawberries balance out the tartness of the rhubarb and the crumb topping adds a satisfying crunchy texture to every bite.

Pie Ingredients

Pillsbury pie crust egg (optional) rhubarb strawberries ranulated sugar vanilla extract orange zest orange juice salt tapioca

Crumb Topping

flour brown sugar butter salt cinnamon

Form pie crust into a 9" pie plate and flute the edges. Whisk egg and brush over the pastry to form a barrier between the crust and the pie juices.

Chop rhubarb and strawberries and place the chopped fruit into a large bowl.

Add sugar, vanilla, orange zest (and juice), salt, and tapioca. Stir to combine and set aside for 15 minutes while you work on the crumb topping.

Pour flour, brown sugar, salt, and cinnamon into a medium bowl. Add cold, cubed butter and cut into the flour and sugar using a pastry blender until crumbly.

Pour the fruit filling into the prepared pie dish, including the liquid.

Place the filled pie dish onto a baking sheet to catch the juices. Gently sprinkle the crumb topping over the filling.

Tent rhubarb pie with foil and bake for 15 minutes at 425F. Carefully remove the foil and turn the oven temperature down to 375-degrees F.


Bake for an additional 45 minutes or until the pie is golden brown and the juices begin to bubble and ooze out of the crumb topping.

You may also be interested in my Rhubarb Gin recipe...

And Rhubarb Strawberry Jam