No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (215g) Recipe makes 6 servings
Calories 580
Calories from Fat 216		(37%)
Amount Per Serving		%DV
	Total Fat 24.1g	37%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 367mg		15%
Potassium 238mg		6%
Total Carbohydrate 88.2g		29%
	Dietary Fiber 4.1g	16%
	Sugars 52.8g
Protein 5.1g		10%
detailed view... how is this calculated?

Strawberry Rhubarb Pie

Recipe #58393 | 1 hour | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: The Range Rover
Apr 6, 2003

This is a favorite of my pies and easy to make.

SERVES 6 -8 (change servings and units)

Ingredients

2 cups rhubarb, cut into 1 inch pieces
2 cups sliced strawberries
1 1/2 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon almond extract
1 pinch salt
2 (9 inch) pie crusts
2 tablespoons butter, cut into pieces
milk
sugar

Directions

1
Preheat the oven to 400°F.
2
Mix together gently the rhubarb and the strawberries, sugar, flour, almond extract, and salt.
3
Line a 9-inch pie pan with pastry add the fruit.
4
Dot with butter.
5
Cover with the other pastry.
6
Brush the crust with milk and sprinkle with sugar.
7
Bake for 40 to 50 minutes until the fruit is tender and crust is lightly browned.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #481845

On May 1, 2007

Absolutely delicious! I didn't change a thing and everyone loved it.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: N.J.Sage

On May 24, 2005

I experienced overflow of juices....what a mess ! Even after the first cut into the pie, we found it swimming. What could possibly have gone wrong?

1 person found this review helpful

Was this review helpful to you? YES | NO

From: wickedliz

On Jul 1, 2003

Very yummy! The subtle hint of the almond extract really adds to this pie. My husband, a rhubarb hater for many years, actually wanted seconds! It did seem like a bit much filling - I set the pie pan on a cookie sheet to catch overflow.

4 people found this review helpful

Was this review helpful to you? YES | NO

From: DR. House

On May 29, 2005

First Rhubarb husband ever liked. First I ever liked. Of course I tweaked it. I added a tsp of very good vanilla. Reduced the strawberries to a cup of frozen with liquid. Used 1/4 cup sugar because the strawberries were sweetened. Used buckwheat flour for the flour. Left out the salt because of heart. Used fresh Organic local grown Rhubarb. Jelled nicely. No overflow. Not too sweet but a good balance of sweetish fruit.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews