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Strawberry-Rhubarb Pie

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Submitted by the vicar

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YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

3 3
LARGE LARGE EGGS
beaten
1 ¼ 296
CUPS ML SUGAR
¼ 59
CUP ML ALL-PURPOSE FLOUR
enriched
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML NUTMEG
2 ½ 591
CUPS ML RHUBARB
red, 1 inch slices *
1 ½ 355
CUPS ML STRAWBERRIES
fresh, *
1 1
EACH EACH PIE SHELL (9 INCH)
1 15
TABLESPOON ML BUTTER
or margarine

Directions

Combine eggs, sugar, flour, salt, and nutmeg; mix well.

Combine rhubarb and strawberries.

Line 9” pie plate with pastry; fill with fruits.

Pour egg mixture over.

Dot with butter. Top with lattice crust, crimping edge high.

Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries.

Serve warm- plain, or topped with vanilla ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 255 30% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 212mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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