Zendea's Strawberry Rhubarb Pie

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"A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time."
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2 h 15 m servings 669 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 473 mg
  • 19%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.


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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...

Easy recipe. Just watch your cook time - more ripe equals less stove cook time for your Rhubarb. Flavor was great.

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...

The pie can sometimes be messy, but is still good! Also, it is better to add a little more strawberries and rhubarb.

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