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

AMLIW
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

314 calories; 7.7 g total fat; 56 mg cholesterol; 121 mg sodium. 59.6 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2006
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 pie plant in the freezer, so when I found this recipe (sans jell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using more like 8 cups instead of 4. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries and my own fresh cut pie plant. Thanks for the recipe Wilma! Read More
(94)

Most helpful critical review

Rating: 1 stars
08/11/2006
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 than the other strawberry-rhubarb pie I made from this site. Read More
(60)
77 Ratings
  • 5 star values: 57
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/08/2006
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 pie plant in the freezer, so when I found this recipe (sans jell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using more like 8 cups instead of 4. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries and my own fresh cut pie plant. Thanks for the recipe Wilma! Read More
(94)
Rating: 5 stars
04/08/2006
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 pie plant in the freezer, so when I found this recipe (sans jell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using more like 8 cups instead of 4. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries and my own fresh cut pie plant. Thanks for the recipe Wilma! Read More
(94)
Rating: 5 stars
07/17/2008
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 sets up nicely. Also be sure to keep the strawberry pieces relatively large; halve the smaller strawberries cut the big ones into thirds. Cook at 400 for about 30 minutes and then reduce to 350 and cook another 15-20 minutes. Turn off oven and let the pie sit for 10-15 minutes. Let cool thoroughly before slicing. It'll cut cleanly. As another cook mentioned don't put too much egg white or it'll brown too much. Comes out pretty! I reduced the nutmeg by half and added a dash of cinnamon. My husband scarfed it down. Read More
(70)
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Rating: 1 stars
08/11/2006
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 than the other strawberry-rhubarb pie I made from this site. Read More
(60)
Rating: 5 stars
07/13/2003
This is absolutely delicious!! It only took me 20 minutes to make it too. My Grandmother makes the best Strawberry-Rhubarb Custard Pie....and this one comes a very close second!! FANTASTIC!!! Read More
(50)
Rating: 5 stars
05/25/2006
Excellent taste! Mine turned out really soupy I served it about 10 minutes out of the oven not sure if that is why. I have never tried this kind of pie before so I am not sure what I did wrong. Any suggestions? Read More
(32)
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Rating: 5 stars
07/24/2003
This was quite the hit and it was easy! I had never cooked with rhubard so I wasn't sure what to expect. FYI watch the egg white you spread on the top of the pie.... if you spread too much it will brown to quickly. Read More
(20)
Rating: 5 stars
09/08/2006
Exellent recipe. I've searched for a pie recipe like this for a very long time. The texture is wonderful with the rhubarb and stawberries giving a sweet and sour taste with every bite. I used a store bought crust and then covered it half way through with aluminum foil to protect the crust from burning. I also used 1/2 sugar and 1/2 Splenda. Next time I will try with 100% Splenda. The pie came out perfect. Very easy and quick recipe to make. Perfect with French Vanilla ice cream! Read More
(18)
Rating: 5 stars
11/16/2008
this was VERY good. the only thing i would say is that the recipe makes way too much filling and i had to throw some of it out. i also didnt even need to cook it 40 minutes at that temp instead of an hour. anyway it turned out excellent! Read More
(17)
Rating: 5 stars
06/22/2006
I am not usually a fan of strawberry rhubarb pie but had a request to make one and chose this recipe. Wow! I love this pie. I think it is the best pie I've ever had. I didn't change a thing in the recipe. Thanks Wilma Read More
(15)