Zendea's Strawberry Rhubarb Pie

4 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 2 hr 15 min

“A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time.” - by Zendea

Ingredients

1 cup white sugar
1 1/2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup butter
1/2 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

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Metric US

Original recipe yields 1 8-inch pie

Directions

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

Amount Per Serving (6 total)

Calories
669 cal
33%

Fat
38.7 g
60%

Carbs
76.3 g
25%

Based on a 2,000 calorie diet

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Reviews (4)

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Breena

Apr. 25, 2011

"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..." See more/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."

Ellenross1970

Aug. 6, 2011

"Easy recipe. Just watch your cook time - more ripe equals less stove cook time for your Rhubarb. Flavor was great...." See more"

Keek

Oct. 25, 2012

"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 ..." See moresoft. I appreciate the basic ingredients list (I made my own pie crust though), but there's a lot of tweaks necessary."

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