Bonnie's Strawberry Rhubarb Pie

Bonnie’s son-in-law requested this old-fashioned pie; she always has rhubarb in the Spring, and after searching some old cookbooks, we found this recipe in my mother’s 1946 Better Homes and Gardens Cook Book. 
It was a winner, according to tasters at the family reunion-graduation party at their homestead this weekend.  I actually don’t like rhubarb, but this pie was delicious!  Bonnie, who's been married 49 years, is an expert baker.  Perfectly set, with wonderful, flaky pastry, everyone who tried this pie liked it.                       
                          Strawberry Rhubarb Pie
  1            Cup  Sugar
     1/4     Teaspoon  Salt
     1/4     Teaspoon  Nutmeg
  2            Tablespoons  Quick-cooking Tapioca
     1/4     Cup  Orange Juice
  3            Cups  Rhubarb -- cut
  1            Cup  Sliced Strawberries
  1            Tablespoon  Butter
  1            Recipe  Double Pie Crust
Combine sugar, salt, nutmeg, tapioca, orange juice and rhubarb; place in 9" pie pan lined with pastry.
Top with strawberries and dot with butter.
Add top crust and finish as desired.
Bake in hot oven 450° for 10 minutes; then in moderate oven 350° for 30 minutes.

Some pie crust recipes:
Sue and Bonnie's favorite lard pie crust
Myrna's favorite pie crust
Two good butter pie crusts


  1. Your strawberry/rhubarb pie looks delicious. This year the rhubarb plants are producing plentifully...if only the strawberries ripened at the same time. I might just freeze 3c. rhubarb specifically for this pie. Sue, would it work to replace the lard in the pie crust with butter. I ask since as of late, I've replaced shortenings in some things I make with butter. They taste so good, and is easier on my stomach. Thank you for your time, Gretchen B.

    1. Here are two butter pie crust recipes we like. Click on the next line to go to them.
      Two Butter Pie Crust Recipes we like

    2. Thank you Sue, for your response and butter pie crust recipes, I appreciate you taking your time to help me, and I've made up my mind, we must have at least one of these pies, once the strawberries begin to ripen. If you would be interested in the rhubarb bread recipe, I would gladly share it with you. I used to think Fanny Farmer's pumpkin bread was as good as it got...then baked this hubby's favorite 'was' pumpkin bread, till he sampled this. It's not only very good, frugal and easy to put together, it also makes 2 loaves per batch. You might well already have this or a similar recipe, if so please disregard. You and your sister share so many really good recipes, it just seemed the right thing to do, to offer to share a good recipe with the two of you, too. Gretchen B.

    3. We always enjoy looking at another rhubarb recipe. Thanks!

    4. Ladies it makes me so happy to be able to share a recipe with the two of you. I hope you find it as tasty as my family do.

      Rhubarb Bread - found on "Taste of Home" recipe site. Makes 2 loaves

      1 1/3 cup packed brown sugar In a bowl combine sugar and oil; blend in egg, vanilla, and milk.
      Combine flour, salt, cinnamon and baking soda. Add to moist
      2/3 cup vegetable oil (I use butter) ingredients and stir until well incorporated. Stir in rhubarb and
      nuts. Transfer to 2 well-greased 8" x 4" loaf pans (my bread
      pans are of various sizes and have had no 'doneness issues'
      1 egg using them). Bake @ 350 degrees for about 45 min, or till
      a toothpick inserted near the center of loaf, come out clean (it
      might just be my oven, but it took 1 hr. for the bread to be done).
      Cool for 10 min. (they tend to 'stick' to the bottom of the pan,
      if they're still too hot, so I waited at least 20 min, when making
      it again, and that did help), before placing them on wire racks to 1 tsp. vanilla extract cool.
      Also, please excuse the poor typing skills. Gretchen B.

      1 cup buttermilk (I had b-milk in the fridge)

      2 1/2 cup A.P. flour

      3/4 tsp. salt

      1 tsp. baking soda

      1/2 tsp. ground cinnamon

      1 1/2 to 2 cup finely diced (1/4") rhubarb

      1/2 cup chopped nuts (I've omitted)

  2. Thanks Gretchen, sounds good, and I have rhubarb that needs to be picked.

  3. Oh, dear, l typed the ingredients in the reply section to the left and instructions directly to their right, hoping to make the entry more compact. I had no idea it would turn out as it did above, I am so very sorry. Will re-type the ingredients, and re-read instructions, and they are correct, please disregard intermingled ingredients that also are mentioned.
    1 1/3 c. packed brown sugar
    2/3 c. vegetable oil (I used butter)
    1 egg
    1 tsp. vanilla extract
    1 c. buttermilk
    2 1/2 c. A.P. flour
    3/4 tsp. salt
    1 tsp. baking soda
    1/2 tsp. ground cinnamon
    1 1/2 to 2 c. finely diced rhubarb
    1/2 c. chopped nuts (opt.)

    Gretchen B.

  4. That's OK, thanks for correcting it.


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