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Strawberry Rhubarb Pie  (Not yet rated)

The tartness of the rhubarb goes well with the sweet strawberries. Serve with vanilla ice cream.

Cal: 421 Fat: 18g Carbs: 62g Protein: 4g Fiber: 3g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 pints strawberries ; fresh
  • 1 pound rhubarb ; chopped
  • 1 cup sugar ; plus 2 tablespoons
  • 1 pie crust, 9 inch, double
  • 1 egg yolks
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • In My Kitchen

  • Directions

    1. Preheat oven to 400F (200C).
    2. Add the flour and 1 cup of sugar to a large bowl.  Add the rhubarb and strawberries and toss. Let it stand for 30 minutes.
    3. Line a pie pan with the bottom crust. Pour the filling into the crust. Attach top crust, seal it, and dot with butter.
    4. Brush the crust with the egg yolk and dust with remaining sugar.
    5. Cut vent slits into the crust.
    6. Bake in the preheated oven for 35 to 40 minutes or until browned and bubbly.
    7. Cool completely on a rack before serving.

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