TOTAL TIME: Prep: 45 min. + standing Bake: 35 min. + cooling
MAKES: 6-8 servings


  • 1-1/3 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained
  • 1 cup fresh or frozen unsweetened raspberries
  • Pastry for a double-crust pie (9 inches)
  • 2 teaspoons butter

Nutritional Facts

1 piece: 415 calories, 15g fat (7g saturated fat), 13mg cholesterol, 286mg sodium, 68g carbohydrate (36g sugars, 2g fiber), 3g protein.


  1. In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.
  2. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  3. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Raspberry Rhubarb Pie in Birds & Blooms April/May 2001, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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MarnieFrance User ID: 7745480 125424
Reviewed Apr. 2, 2014

"Absolutely delicious!!! My children even asked me if there was more the next day for breakfast! I have made it 3 times in the past month and never had a crumb left!"

herges User ID: 5431869 90866
Reviewed Aug. 9, 2012

"My husband loved it, I had to make it the following weekend too."

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