Strawberry-Rhubarb Pie


3 eggs, beaten
2 1/2 cups red rhubarb, 1-inch slices
1 1/4 cups sugar
1 1/2 cups fresh strawberries, sliced
1/4 cup enriched flour
1 9-inch pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg


Combine eggs, sugar, flour, salt, and nutmeg; mix well. In a separate bowl, combine rhubarb and strawberries.

Line 9-inch pie plate with pastry; fill with fruit mixture. Then pour egg mixture over the fruit. Place pads of butter across surface. Top with lattice crust, crimping edge high.

Bake at 400 degrees for about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm plain, or topped with vanilla ice cream.

Cooking & Recipes


6 servings

Preparation Method

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My recipe for

My recipe for Strawberry-Rhubarb pie is similar, but I use only one egg, 1 cup sugar, and I don't use nutmeg. I also use equal parts rhubarb and strawberries, about 2 cups of each. I parboil the rhubarb for one minute in water with a teaspoon of baking soda added. This takes the bitterness out of the rhubarb, and requires less sugar for the recipe. I immediately remove it from heat to avoid it turning soggy. I may try adding the nutmeg next time I make a pie. It would add another dimension to the flavor.