Tastes like strawberry shortcake! Surprise

TINTY
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.

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  • Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.

  • Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.

  • Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.

Nutrition Facts

317.7 calories; 4.8 g protein; 54.5 g carbohydrates; 46.4 mg cholesterol; 323.2 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2006
This is great, I'll be making this again many times. I added 1/4 cup chopped walnuts to the crust, increased the rhubarb to 4 cups & added an extra TBSP milk in the crust. I have a rhubarb plant that is an over achiver and am always looking for new GOOD rhubarb recipes. This one fits the bill. Read More
(13)

Most helpful critical review

Rating: 3 stars
07/25/2008
Too much sugar sitting on top, though my husband liked the crunch because he didn't know it was a cup of sugar. Don't think I'll use this recipe again. Read More
(6)
23 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/27/2006
This is great, I'll be making this again many times. I added 1/4 cup chopped walnuts to the crust, increased the rhubarb to 4 cups & added an extra TBSP milk in the crust. I have a rhubarb plant that is an over achiver and am always looking for new GOOD rhubarb recipes. This one fits the bill. Read More
(13)
Rating: 3 stars
07/25/2008
Too much sugar sitting on top, though my husband liked the crunch because he didn't know it was a cup of sugar. Don't think I'll use this recipe again. Read More
(6)
Rating: 4 stars
08/01/2003
This is a SURPRISE!!! Lots of raves and oohs and ahhs. Used a 10" pie plate - had 5 cups of rhubarb so used it all - It turned out just super - sure will be making again and again.A little Ice cream or whip cream added on top just hit the spot. Read More
(6)
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Rating: 5 stars
06/12/2008
It was great to see this recipe. I received the recipe from my mom's neighbor 30 years ago and have never seen it in print since that time!! It's been a family favorite for all these years and every time I take it to a gathering it is also a hit. Thanks for submitting it for others to see. I've added other fresh berries along with with rhubarb which is also great. Read More
(4)
Rating: 5 stars
06/10/2007
My neighbor grows rhubarb and gave me some to use. I made this pie and shared it with him. I did use almost 5 cups of rhubarb as suggested and did use some brown sugar for the topping instead of all white. Also added the walnuts as suggested. Very very good! Served it with vanilla ice cream. Thanks! Read More
(4)
Rating: 4 stars
07/31/2005
Great recipe. Just make sure you use the 3 cups of rhubarb (could use up to 3 1/2 if wanted to) or you won't have alot of filling to equal with the crust. I used frozen rhubarb that i had put in the freezer came out fine. My father loved it and hubby who isn't fond of rhubarb liked it too!!. I'd make again. Read More
(4)
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Rating: 3 stars
08/29/2002
The recipe was easy to make but could use a little more sugar. Also I would prefer a flakier crust. I think it would be really good with maybe 1/4 to 1/3 c. sugar added with the jello. Read More
(2)
Rating: 4 stars
05/30/2008
This was really good! Everyone loved it and both neighbors wanted the recipe. A really easy recipe with excellant taste. I did add 1/4 cup of sugar in with the strawberry jello mixed to combine all then poured into the crust. Thank you for the recipe! Read More
(2)
Rating: 4 stars
07/15/2009
I thought this made an excellant pie and was simple to make. Very tasty. I will make it again since I grow my own rhubard Joan. Read More
(2)