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My review
Zendea's Strawberry Rhubarb Pie
10 made it |
6 reviews
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Asessoms
"A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time."
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Ingredients
2 h 15 m servings 669Original recipe yields 6 servings (1 8-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
8/6/2011
Easy recipe. Just watch your cook time - more ripe equals less stove cook time for your Rhubarb. Flavor was great.
Most helpful critical review
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 st...
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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 st...
8/6/2011
Easy recipe. Just watch your cook time - more ripe equals less stove cook time for your Rhubarb. Flavor was great.
3/19/2018
This was just like grandma used to make. Now living in Kentucky, I can't grow rhubarb- too warm- have to wait if it comes into the stores. I like to substitute 1/2 of white sugar with Splenda...
10/24/2012
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 t...
6/23/2012
The pie can sometimes be messy, but is still good! Also, it is better to add a little more strawberries and rhubarb.