Search thousands of recipes reviewed by home cooks like you.

Zendea's Strawberry Rhubarb Pie

Zendea's Strawberry Rhubarb Pie

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h 15 m
Asessoms

Asessoms

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Breena
12

Breena

4/25/2011

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 1/2 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
2

Ellenross1970

8/6/2011

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

Keek
0

Keek

10/25/2012

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

More reviews

Similar recipes

ADVERTISEMENT