A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time.
Ingredients
- 1 cup white sugar
- 1 ½ cups sliced fresh or frozen rhubarb, thawed
- ½ cup butter
- ½ 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
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
Step 3
Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
Step 4
Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 669 | |
% Daily Value * | |
Total Fat39g | 50% |
Saturated Fat16g | 79% |
Cholesterol103mg | 34% |
Sodium473mg | 21% |
Total Carbohydrate76g | 28% |
Dietary Fiber3g | 12% |
Total Sugars45g | |
Protein7g | |
Vitamin C11mg | 56% |
Calcium52mg | 4% |
Iron2mg | 13% |
Potassium181mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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