Strawberry-Rhubarb Pie

  • Prep Time: 0 mins
  • Total Time: 40 mins
  • Servings: 6
  • Ingredients

  • 3eggs, beaten
  • 2 1/2 cupsrhubarb, red, 1 inch slices
  • 1 1/4 cupssugar
  • 1 1/2 cupsstrawberries, fresh, sliced
  • 1/4 cupenriched flour
  • 19″ pastry crust with lattice top
  • 1/4 teaspoonsalt
  • 1tablespoon butter or 1tablespoonmargarine
  • 1/2 teaspoonnutmeg
  • Directions

  • Combine eggs, sugar, flour, salt, and nutmeg; mix well.
  • Combine rhubarb and strawberries.
  • Line 9″ pie plate with pastry; fill with fruits.
  • Pour egg mixture over.
  • Dot with butter.
  • Top with lattice crust, crimping edge high.
  • Bake at 400 degrees about 40 minutes.
  • Fill openings in lattice crust with whole strawberries.
  • Serve warm- plain, or topped with vanilla ice cream.
  • Reviews

  • “This was the answer to a prayer. Wonderful sweet and sour taste and so easy to make. My hubby says this is his favorite new pie. Thanks!Dolores”

  • “The addition of the eggs in the filling is a plus. The last pie I made was runny. Very easy to made, even if you made your own pie shell which I prefer.”

  • “Excellent recipe! For my first Strawberry-Rhubarb pie experience.I did find however using store bought pie shells there is a little to much filling, that ended up on the bottom of my oven, even using a cookie sheet.I am about to make another one with a friend. I am about to make another one with a friend.Thanks again!”

  • “Great recipe. My son is home for the summer and strawberry-rhubarb pie is his favourite. I made exactly as per the recipe, but instead of the lattice top, I used a flour, butter and sugar mixture that I crumbled over the top. Excellent!”

  • “This pie went over pretty well with everyone.The one thing I would change would be more strawberries, and less rhubarb!I like a little less of the sour I guess.I didn’t add the whole strawberries into the lattice holes, but I did apply egg wash to the pie for that nice shiny effect.Also, this time of year, I can’t get fresh strawberries or rhubarb, so I used frozen whole strawberries, which I sliced, and frozen sliced rhubarb.I used a 9 inch Pillsbury Pet-Ritz DEEP crust (frozen), and I used a Pillsbury All Ready Pie crust (ready to use–refrigerated) for the lattice on top.I used my egg wash to help the pie dough stick the the frozen crust (it was semi-thawed by the time I did this).We had this pie (I made two of them) today for Christmas dinner.We took pictures with my digital camera, and I have uploaded a picture for this recipe.Thanks for posting!”

  • “This is so good. The only thing I did different was … I bought the pie crust and used one for the bottom and one on top just cut slits for the top one.”

  • “Based on some comments from previous reviews, I used 2 extra large eggs instead of 3, 1 C sugar instead of 1 1/4, added a few drops of almond flavoring and a couple Tbsp water. But I stuck with the original amounts of fresh rhubarb and strawberries which I thought was perfect for our taste. Making the lattice top was somewhat time consuming because I was not used to doing that and had to look up an online tutorial. After the first 15 minutes in the oven, I placed a silicon pie shield over outside edge of the pie crust the to protect it from getting overbaked. That is something I do with nearly all pies and which I recommend. The pie turned out perfectly baked and it looked and tasted great. Neither too sour or too sweet. This is one that I will definitely make again.”

  • “This was absolutely delicious! I had to sub Splenda for the sugar, but otherwise followed the recipe to a ‘T’ and it turned out perfectly. I used fresh strawberries that had been rinsed and drained and my filling held up marvelously – no issues.”

  • “This recipe appealed to me because of how easy it was.The ingredients were simple- all you have to go out of your way for is the rhubarb and strawberries. I used a little more rhubarb and strawberries than what the recipe called for and only 1 cup of sugar. I found this to be perfect. I don’t like things that are overly sweet and this seemed to work. You must have an appreciation for sour though, like apple pie’s made with Granny Smith’s.”

  • “It was good! Everyone enjoyed! In the future I would add a little more Flour for thickening because it was runny and a few drops of food coloring to make it a deeper red.”

  • “Excellent!Took this to a party with about 25 people there and they cleaned it up.They were sharing pieces to make sure they all got a taste and even the people who didn’t think they liked rhubarb liked this.”

  • “This pie is very good but the texture was a bit custard-y.Next time I’ll use only 2 eggs and see how that works out. It is a very pretty pie and a summer speciality.”

  • “Worth every star!Just for personal preferences, I used mini-tart shells and skipped the lattice work on the top.For each tart I put a handful- enough to form a small mound- of rhubarb/strawberries in each cup and then poured the egg mixture over them individually until the mixture filled 3/4 of the cup.I posted a pic of the finished tart to show how it turned out.Overall, very nice texture, flavor, and combination.I’ll be making this regularly through-out the rhubarb season, and trying it out on my raspberries once they’ve grown in!!!Thanks very much!”

  • “Well, I like this recipe very much. I made it several times in the spring/summer using fresh and twice in the last 2 weeks using frozen. For the frozen I make sure to thaw the strawberries and the rhubarb and drain them sufficiently.”

  • “This did not set up at all.I cut into it and it was soup,total liquid.It was a waste of time and ingredients.I definitely will not make this again!”

  • “This recipe is one of my favorites.I was visiting my dad’s ranch and he had lots of rhubarb growing in the garden so I made use of as much as possible.With the addition of strawberries this was a perfect blend of sweet and sour.I used refrigerated pie crusts so it was easy making a lattice top crust.I brushed with milk and sprinkled with sugar to give a really pretty crust.This is a keeper”

  • “This was delicious…I didn’t really follow the amounts…I just put enough strawberries in rhubarb in to fill two pies, then made the egg mix to pour on top.I made a different crust recipe that was super simple and delicious…I used whole wheat flour and I think it added a nice touch of flavor. :)”

  • “I made this with my 5 year old grandson, who loves fruit!It turned out great!He had 2 pieces and wanted another!!I used 3 cups of assorted berries (strawberries, raspberries, blackberries and blueberries) along with 2 cups of rhubarb.Also, added 1 T quick cooking tapioca.I will make this again and again.Thanks!!!!!”

  • “I really enjoyed this pie.My weekly produce delivery included rhubarb and strawberries so I needed a recipe.I had 1 1/2 cups of rhubarb and 2 1/2 cups of strawberries.It worked great.”

  • “This was a very good pie, and I will be making it again!
    The only changes I would make is to add a little more strawberries and less rhubarb. I took this to work for a co-worker’s birthday and everyone loved it.”

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