Zendea's Strawberry Rhubarb Pie recipe

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Ingredients

1 cup white sugar
1 ½ cups sliced fresh or frozen rhubarb, thawed
½ cup butter
½ cup frozen sliced sweetened strawberries, thawed
2 eggs
1 (15 ounce) package pastry for a 9 inch double crust pie
1 tablespoon milk
3 tablespoons white sugar

Nutrition Info

669 calories
carbohydrate: 76.3 g
cholesterol: 102.9 mg
fat: 38.7 g
fiber: 3.3 g
protein: 6.7 g
saturatedFat: 15.7 g
servingSize: -
sodium: 472.6 mg
sugar: 45.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 8-inch pie

Recipe Note

A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time.

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