Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

512

"A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used."
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Ingredients

servings 437 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Footnotes

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

Reviews

512
  1. 649 Ratings

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Most helpful positive review

This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb, try using a lattice top instead of the doub...

Most helpful critical review

This could be a great recipe if you would have mention that one should cook the rhubarb 1st .........when the pie was done in the oven the rhubarb was not cooked and the pie was very sour that i...

This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb, try using a lattice top instead of the doub...

I've made this pie twice, first as written & the second time I made some changes. Using flour, the pie was runny & tasted like flour. So, the second time, I put the rhubarb in a large pot, added...

This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries and chopped rhubarb. I put foil on the edges of the crust, baked at 425 for 15 min. , took off the fo...

Reading the reviews, most of them saying the pie was runny, I had my concerns about this but they were definitely unfounded. The pie is excellent. And that means the recipe is excellent. I did...

This was amazing! I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. i changed the recipe by using 3 cups each of strawberries and rhubarb. i didn't use t...

strawberry rhubarb pie is supposed to be runny--it is an all fruit filling. What I found out however,is that if you wait 1 day after baking the pie, the juice inside seems to thicken a little b...

This pie was really good. I've made many rhubarb pies and I've never soaked or cooked the rhubarb prior to putting it in. Either those of you who have the "crunchy rhubarb" problem have extremel...

This could be a great recipe if you would have mention that one should cook the rhubarb 1st .........when the pie was done in the oven the rhubarb was not cooked and the pie was very sour that i...

I added a cup of water to the rhubarb, strawberrys and sugar and cooked it on top the stove until the rhubarb was cooked up then put it in the pie shell. It was wonderful!! Just dont forget to p...