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Saturday, May 10, 2014

Strawberry Rhubarb Pie

As I have shared on this blog my parents and grandparents were avid gardeners. They grew everything from veggies to fruits and flowers. They would use their garden to please our family as well. My dad never liked cake and my mama always made him a pie for his birthday. One of his favorites was a rhubarb and strawberry pie. Perfect creation to start the early summer off as both should be in season either now or real soon. Perhaps you could make one up for the one you love.

Strawberry Rhubarb Pie:

2 cups cut up rhubarb
2 cups cut up strawberries
1/3 cup cornstarch
1 cup sugar
2 T lemon juice
Topping: 3/4 c. sugar, 1/2 cup flour, 1/4 cup butter
pie crust -

On low heat, cook fruit covered about 5 min. Add lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 – 5 min. until thickened and bubbly. Cool.
Strawberry Rhubarb Filling

Prepare your pie crust and pour in the filling. Make your topping in a seperate bowl of sugar, flour and butter. Sprinkle it on top of the filling.

Bake in a pre-heated oven at 400 for 25-30 minutes. If you feel it needs more time, reduce the heat to 350 for another 10-15 minutes. You want the sugar to have melted with the butter for a brown and crusty topping.

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