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    You are in: Home / Recipes / Bubby's Strawberry Rhubarb Pie Recipe
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    Bubby's Strawberry Rhubarb Pie

    Bubby's Strawberry Rhubarb Pie. Photo by poo235

    1/1 Photo of Bubby's Strawberry Rhubarb Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    justcallmetoni's Note:

    Bubby is a common Yiddish term of affection. It is also the name of a popular local restaurant with outlets in Brooklyn and Manhattan. This is their rendition of one of my favorite desserts. Waiting for rhubarb season to try it.

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    Units: US | Metric


    1. 1
      Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
    2. 2
      Clean and slice the rhubarb and strawberries and place in a large bowl.
    3. 3
      Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
    4. 4
      Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
    5. 5
      Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
    6. 6
      While the pie is chilling pre-heat oven to 475 degrees.
    7. 7
      Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
    8. 8
      Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
    9. 9
      Allow pie to cool completely before serving.
    10. 10
      Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.

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    Ratings & Reviews:

    • on July 08, 2009


      Koodo' your Bubby! Excellent recipe....only difference I used 5 cups rhubarb and 2 tbsps. of orange zest Oetker....keeping the sugar, strawberries the same quantity...but, adding an extra tbsp of butter...The citrus tang is a hit...this recipe is a Keeper...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2009


      Excellent!! This recipe was just what I was looking for, and more! The only difference I made to this recipe was using 3/4 c. Splenda, and only 1/4 c. sugar. Don't try skipping the orange zest, it sets off the pie to a 5-star rating! Thanks justcallmetoni!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008


      Only the second pie I've ever made in my life so I was a little scared but it turned out delish. The whole family agreed. I didn't have orange zest so I use a few squirt of lemon juice.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Bubby's Strawberry Rhubarb Pie

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 408.7
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 5.7 g
    Cholesterol 7.6 mg
    Sodium 283.3 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 2.8 g
    Sugars 29.7 g
    Protein 4.1 g

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