zendeas-strawberry-rhubarb-pie

Zendea's Strawberry Rhubarb Pie

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h 15 m
Zendea
Recipe by  Zendea

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 8-inch pie

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.

Share It

Reviews (4)

Rate This Recipe
Breena
12

Breena

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

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

Keek
0

Keek

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

Favorite Strawberry Rhubarb Pie
(40)

Favorite Strawberry Rhubarb Pie

Strawberry Rhubarb Custard Pie
(28)

Strawberry Rhubarb Custard Pie

Crumb-Topped Strawberry Rhubarb Pie
(22)

Crumb-Topped Strawberry Rhubarb Pie

Orange-Kissed Strawberry Rhubarb Pie
(18)

Orange-Kissed Strawberry Rhubarb Pie

Buffalochef's Strawberry Rhubarb Pie
(12)

Buffalochef's Strawberry Rhubarb Pie

Renee's Strawberry Rhubarb Pie
(8)

Renee's Strawberry Rhubarb Pie

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Crumb-Topped Strawberry Rhubarb Pie

>

next recipe:

Summer Strawberry Rhubarb Pie