Strawberry Rhubarb Cream Pie

Strawberry Rhubarb Cream Pie

62
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"Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie."

Ingredients

1 h 15 m {{adjustedServings}} servings 314 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

62
  1. 72 Ratings

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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 p...

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 s...

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 ...