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Zendea's Strawberry Rhubarb Pie
Zendea's Strawberry Rhubarb Pie
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Childhood favorite: Strawberry-rhubarb pie with egg-thickened filling. Enjoy any time with fresh or frozen fruit.
Ingredients:
  • 1 cup white sugar
  • 1.5 cups sliced fresh or frozen rhubarb, thawed
  • 0.5 cup butter
  • 0.5 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
Instructions:
  • Preheat your oven to 375°F (190°C).
  • In a saucepan, combine 1 cup of sugar with rhubarb, butter, and bring to a boil over medium-high heat. Stir occasionally and cook until the rhubarb is tender for about 10 minutes. Add strawberries and let it cool to lukewarm. In a separate bowl, beat eggs until frothy and stir into the rhubarb mixture.
  • Unroll the pie crusts and place one in an 8-inch pie dish. Add the filling to the bottom crust. Top with the second crust and seal the edges by pressing them together. Use a fork to crimp the edge neatly. Cut four 1-inch slits in the top crust. Brush the top crust with milk from a small bowl, then sprinkle with 3 tablespoons of sugar.
  • Place the pie in the preheated oven and bake until the crust is a beautiful golden color and the filling is firm, typically for 45 minutes to 1 hour. Let the pie cool down before slicing and store any extras in the refrigerator.

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