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Rhubarb Raspberry Pie

"My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style."
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Ingredients

1 h servings
Original recipe yields 6 servings

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Directions

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  1. In a large bowl, combine sugar and tapioca. Add the rhubarb, raspberries and lemon juice; mix gently. Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake at 375 degrees F for 45-55 minutes or until the crust is golden and filling is bubbly. Serve warm or at room temperature.

Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

I wasn't too sure about the combination of rhubarb and raspberry at first but I'm glad I tried it! I like things a little tart, so I used 3/4 cup of sugar instead of a cup. Like another review...

Most helpful critical review

I'm very sorry and surprised at the outcome of this pie. I followed the recipe and was disappointed. The pie came out far to watery. I used paper to try and soak up the juices after cooking it a...

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I wasn't too sure about the combination of rhubarb and raspberry at first but I'm glad I tried it! I like things a little tart, so I used 3/4 cup of sugar instead of a cup. Like another review...

Thank you for posting this delicious recipe. I made the pie for my father's birthday and he loved it. I did brush the top of the lattice with an egg wash (1 beaten egg with a little water or mi...

I have made rhubarb strawberry pies for years when I found this recipe I wasn't sure how this would taste together. Well I want to say I just baked my second pie this week. We love the flavor co...

This recipe is very good; my husband loves it. I increased the sugar to 1 1/4 cups, kept the rest the same (personal taste, I guess).

My husband raved about it from the first bite to the last. I didn't have quite enough rhubarb, but had some frozen blackberries handy, so I had enough berries/rhubarb to make 5 cups. It worked g...

Yum! I didn't have any issue with this pie being runny--in fact, I added about 3/4 cup of water. I used pearl tapioca, and it seems that when you sub for quick cooking, you double the tapioca,...

Excellent...only changes were I also used blackberries and cut down on the amount of rhubarb. Used generic ready made pie crust and brushed with egg and sprinkled with sugar. It was a huge hit w...

I have made this twice using minute tapioca. The first time I used fresh rhubarb and raspberries, the second time I used frozen. If you use frozen, there is a possibility of too much water. I...

Great pie and easy too! Never used raspberries, but will more often.