Strawberry-Rhubarb Pie

May 19, 2010 at 12:18 pm (Recipes)

I found this recipe on line in May of 2005.  It is fabulous!  I have made it with less strawberries, more rhubarb, or visa-versa.  Just make sure you have Seven (7) cups of fruit.  I use the boxed Pillsbury Pie Crust mix ~~ and have never had a problem with crust.

 Strawberry Rhubarb Cream Pie

  •  1 ½ cups white sugar                                        
  • ¼ cup all-purpose flour
  • ¾ teaspoon ground nutmeg
  • 3 eggs, beaten
  • 4 cups chopped rhubarb
  • 3 cups halved fresh strawberries
  • 1 recipe pastry for 9-inch double crust pie
  • 1 egg white


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together sugar, flour, and nutmeg.  Stir in eggs.  Fold in rhubarb, making sure to coat well, then do the same with the strawberries.  Pour mixture into pie crust.  Place second crust on top, being sure to cut slits into it to vent steam.  Brush egg white on top crust.  (I sprinkle some finishing sugar on top, just for sparkle. )
  3. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

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