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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.5
  • Total Fat: 12.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 266.3 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Strawberry rhubarb pie calories by ingredient
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Strawberry rhubarb pie

Submitted by: ANGELA3511

Introduction

The taste of summer and my childhood in one delectable pie! The sweetness of the strawberries is complimented by the tartness of the rhubarb, and the juicy pie filling goes great with the crisp and crunchy pie crusts. My husband took one bite, his first time ever eating rhubarb, and start to moan. It's that good! The taste of summer and my childhood in one delectable pie! The sweetness of the strawberries is complimented by the tartness of the rhubarb, and the juicy pie filling goes great with the crisp and crunchy pie crusts. My husband took one bite, his first time ever eating rhubarb, and start to moan. It's that good!
Number of Servings: 8

Ingredients

    1 package refrigerated pie crust (top and bottom crust)
    3 cups of sliced fresh strawberries
    8 stalks of rhubarb, leaves removed and stalk chopped into 1/2 inch pieces
    1/2 cup of sugar (could try Splenda?)
    1/4 cup of packed light brown sugar
    1/4 cup of instant tapioca pudding mix (shake well before pouring out)
    1 tsp. of lemon juice

Directions

* Pre-heat oven to 400 deg. F.
* Prepare the bottom pie crust according to directions and pre-bake until mostly done and a light golden brown. Be sure to prick the bottom/ sides with a fork generously. Pie weights work well to keep the bottom crust from puffing too much. Glass pie plates work better than metal but use what you have.
* While the bottom crust is pre-baking (or blind baking), slice the strawberries and rhubarb.
* Mix the sliced strawberries and rhubarb with the remaining ingredients: sugar, brown sugar, tapioca and lemon juice. Mix well and then let stand until the bottom crust is baked and has cooled some.
* Pour the fruit mixture into the pre-baked bottom crust and spread it out some. The middle should be mounded.
* Place the top crust of the pie over the fruit and crimp to seal the edges. You may have to trim excess crust.
* Cut several long slits in the top for steam to escape.
* Bake at 400 deg. F for 20 minutes.
* Reduce heat to 350 deg. F and then bake for an additional 25-30 minutes or until the juices are bubbling visibly and the crust is golden brown.
* Remove from stove and let sit at least 30 minutes to cool.
* Juices will gel more as the pie cools.

Serves 8.


Serving Size: Makes 8 generous slices

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELA3511.






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