Reviewed: Apr. 8, 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!

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Reviewer:

DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

Reviewed: Jul. 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.

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Reviewer:

Steamboat cook

Cooking Level: Intermediate

Home Town: Weatherford, Texas, USA

Living In: Steamboat Springs, Colorado, USA

Reviewed: Aug. 7, 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.

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52 users found this review helpful

Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: North Salem, New York, USA

Reviewed: May 30, 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!!!

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46 users found this review helpful

Reviewer:

KEVINCOOK

Cooking Level: Expert

Home Town: Rota, Andalucia, Spain

Living In: Seattle, Washington, USA

Reviewed: May 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?

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30 users found this review helpful

Reviewer:

kaelie86

Cooking Level: Expert

Reviewed: Jul. 25, 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!

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16 users found this review helpful

Reviewer:

Growler

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Plymouth, Minnesota, USA

Reviewed: May 27, 2004

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!

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Reviewer:

Carlie

Cooking Level: Intermediate

Home Town: Limington, Maine, USA

Living In: Gorham, Maine, USA

Reviewed: Jul. 18, 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.

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Reviewer:

CINDIKIRK

Cooking Level: Expert

Living In: Haymarket, Virginia, USA

Reviewed: Jun. 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

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15 users found this review helpful