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Strawberry Rhubarb Cream Pie

Strawberry Rhubarb Cream Pie

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
AMLIW

AMLIW

Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
  3. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.
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Reviews

DART1121
83

DART1121

4/8/2006

I'm not much of a fruit pie person, but DH loves them. Part of what puts me off on them is the jell-like consistency of the filling. But, I had a pint of strawberries in the 'fridge and some pie plant in the freezer, so when I found this recipe (sans jell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using more like 8 cups instead of 4. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries and my own fresh cut pie plant. Thanks for the recipe Wilma!

Steamboat cook
60

Steamboat cook

7/17/2008

As another reviewer said, it makes a LOT of filling, so I had two shells ready. This should be called a custard pie since there's no cream or milk involved. The eggs make a thick filling which sets up nicely. Also, be sure to keep the strawberry pieces relatively large; halve the smaller strawberries, cut the big ones into thirds. Cook at 400 for about 30 minutes and then reduce to 350 and cook another 15-20 minutes. Turn off oven and let the pie sit for 10-15 minutes. Let cool thoroughly before slicing. It'll cut cleanly. As another cook mentioned, don't put too much egg white or it'll brown too much. Comes out pretty! I reduced the nutmeg by half and added a dash of cinnamon. My husband scarfed it down.

Natalie
57

Natalie

8/11/2006

This was strawberry rhubarb soup! Can someone please tell me what I should have done differently, because I followed the directions exactly and ended up with a watery mess. This was even worse than the other strawberry-rhubarb pie I made from this site.

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