one of my childhood favorites. This recipe is amazing! It is delicious, simple, and always produces excellent results.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 1 8-inch pie |
Ingredients
- 1 cup white sugar
- 1 ½ cups sliced fresh or frozen rhubarb, thawed
- ½ cup butter
- ½ cup frozen sliced sweetened strawberries, thawed
- 2 eggs
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- 1 tablespoon milk
- 3 tablespoons white sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
- Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
- Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 473 mg |
| Sugars | 45 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I never liked Strawberry pie. I love this one. I was cleaning out the freezer and using the last of the rhubarb and strawberries, I tried this great recipe using all frozen fruit. I served it to company and they gave it a thumbs up to.
This was just like grandma used to make. Now living in Kentucky, I can’t grow rhubarb- too warm- have to wait if it comes into the stores. I like to substitute 1/2 of white sugar with Splenda, so I added 1 t flour to the cooking mixture. Everything else the same except I used homemade crust. Smelled Good, crunch crust, smooth taste and nice mix sweet/sour. When other recipes complained of too much filling, could have been 3 eggs instead of 2 and too much sugar like 1 1/2 cups. This was well balanced even for my change of less sugar.
Absolutely amazing! So flavourful!
This recipe is far too sweet. I had to add the juice of a full lemon, lemon rind, and an extra cup of rhubarb to temper the sugar. I also used frozen rhubarb and it only took about 2 minutes to get soft. I appreciate the basic ingredients list (I made my own pie crust though), but there’s a lot of tweaks necessary.
The pie can sometimes be messy, but is still good! Also, it is better to add a little more strawberries and rhubarb.
Easy recipe. Just watch your cook time – more ripe equals less stove cook time for your Rhubarb. Flavor was great.
I believe this recipe is inaccurate. I’ve never made this type of pie, so I followed the recipe exactly. First the ingredients call for 9″ crust, but directions say 8″ – I used 8″. The recipe states 1/2 cup butter – this turned out to be too much! You use just as much butter as strawberries. Needless to say, it did not turn out right. It cooked fine, looked beautiful on the outside, but very little taste on the inside. I also used fresh rhubarb, cut up, and 10 minutes was too long to cook it for.