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Now is the time to put some pies away for the cold winter months. Strawberries and rhubarb are ripe for picking! This is a quick, easy recipe adapted from the old Betty Crocker Cookbook. Our school Ladies Aid makes 180+ at a time to sell for fund-raising and they're always a hit.
Stir together the filling ingredients and turn into a pie shell.
Mix together the topping ingredients until crumbly and sprinkle over filling. You can use a food processor if making large quantities, otherwise cut in with a pastry blender.
Bake at 425 degrees F for 40-50 minutes or until topping is brown and juice begins to bubble.
If your freeze them uncooked, bake from frozen at 425 degrees F for 20 minutes then at 350 degrees F for 1 hour or until crusts is brown and juices begin to bubble.
Cool completely before cutting if you want a neat slice. If you don't care how it looks - DIG IN!
|Servings:||8 - 10|
|Time:||25 Minutes Preparation Time|
50 Minutes Cooking Time
Source: Betty Crocker, sort of
By Lovinglynden from Lynden, WA
Prepare Rhubarb Filling by melting butter in a medium saucepan. Add rhubarb and 1 cup sugar. Cook, stirring occasionally, over low heat until rhubarb is tender. Combine remaining 1/4 cup sugar, 3 tablespoons cornstarch, and salt in small bowl. Stir in egg yolks and heavy cream. Add to rhubarb mixture. Cook and stir until thick. Cool to room temperature.
To make Cream Cheese Layer, combine cream cheese and powdered sugar in small bowl. Beat at medium speed of electric mixer until blended. Beat in whipped topping. Spread evenly over rhubarb.
For Strawberry Filling, combine strawberries, 1/4 cup powdered sugar and 4 1/2 teaspoons cornstarch in small saucepan. Cook, stirring constantly, until thick. Cool to room temperature. Refrigerate until cold. Spread evenly over cream cheese layer. Heat oven to 350 degrees F.
For Meringue, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Spread over strawberry filling, covering completely and sealing to edge of pie crust.
Bake 10 minutes or until brown. Cool to room temperature before serving.
|Time:||50 Minutes Preparation Time|
10 Minutes Cooking Time
Source: J.M. Smucker Company
By LRP from LWL, MA
The stalks of rhubarb when sweetened with sugar are used for pies and desserts. Strawberries complement rhubarb very nicely. This page contains simple strawberry rhubarb pie recipe.
This is a page about diabetic strawberry rhubarb pie. Being diagnosed with diabetes doesn't mean you can't enjoy a slice of strawberry rhubarb pie.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
In a large bowl, mix the rhubarb, strawberries flour and sugar. Heap into prepared pie shells.
Next, mix topping ingredients then add the cup of margarine and with 2 forks or a pastry blender, cut until coarse. Distribute evenly over prepared pies.
Wrap 3 up in tin foil and then in Freezer Bags and put in the freezer for a later day. (Be sure to freeze them level as they will seep)
Fresh - Bake at 425 degrees F for 40 - 50 minutes or until crust is brown and juice begins to bubble.
Frozen - Bake at 425 degrees for 20 minutes then at 350 degrees for 1 hour or until crust is brown and juice begins to bubble.
Source: The topping recipe is from an Old Betty Crocker recipe - not sure about the inside...
By Faith from Lynden, WA
Would like this info, too ... we love Strawberry Rhubarb, but have never made it ....
This is my favorite strawberry-rhubarb recipe:
Mix rhubarb and strawberries. Mix sugar, salt, nutmeg to taste, add flour. Stir mixture into the fruit. Dust the bottoms of the pie shell with a little sugar. Pour fruit mixture into the pie shell. Top with pastry, pierce top pastry, seal edges, brush with milk and dust with sugar. Cook at 350 degrees until the juice is bubble and thick, about 1 hour.
I place an old cookie sheet under the pie to catch the drippings (07/28/2006)
These are both Martha Stewart recipes. I'm sure you can adjust the tartlets for regular pies or replace the raspberries with strawberries in the second one.
In bowl, toss together strawberries, rhubarb, orange juice, orange zest, liqueur, and sugar; set aside. Preheat convection oven to 375° or conventional oven to 350°. Coat 50 2-inch fluted tartlet pans with cooking spray; line bottoms with 1-1/2 inch parchment rounds.
On lightly floured surface, roll out dough 1/8 inch thick. Cut with 2 1/2-inch cutter; press into pans. Reserve rolled scraps for lattice. Cut into 1/4-inch strips, and chill pans and scraps until very cold.
Strain fruit mixture; place 1-1/2 tablespoons in each tartlet shell. For each, dip six dough strips in egg wash; make lattice over filling. Trim away excess dough.
Transfer tartlets to parchment-lined baking sheets. Bake until golden brown, about 40 minutes, rotating after 20 minutes. Use wooden skewer to gently loosen edges of tartlets and remove from pans while still hot; if you wait until they cool, the fruit overflow will make them stick.
Piecrust Dough for Tartlets
Makes enough for 50 tartlets
In food processor, pulse flour, sugar, salt, vegetable shortening, and butter until mixture resembles coarse meal, 8 to 10 seconds. Add ice water gradually; pulse until dough just comes together.
Divide dough in half; flatten into disks. Wrap in plastic. Chill 1 hour or overnight.
Rita's Raspberry Rhubarb Lattice Pie
Makes one 11-inch pie
Marthas sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paperlined baking sheet.
Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
Rita's Deep-Dish Pate Brisee
Makes enough for one 12-inch deep-dish pie
Marthas sister-in-law Rita Christiansen uses this generous pâte brisée recipe to make Raspberry Rhubarb Lattice Pie.
Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.