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    You are in: Home / Recipes / Rhubarb Strawberry Pie Recipe
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    Rhubarb Strawberry Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    AmyZoe's Note:

    This recipe is from Arthur J. Shamcross, January 10, 2005. Good stuff.

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Wash the rhubarb. Do not peel. Mash and drain the strawberries and remove the hulls.
    2. 2
      Cream the butter until soft and add beaten eggs. Stir until smooth.
    3. 3
      Combine the sugar and the cornstarch and add to the butter/egg mixture and mix well.
    4. 4
      Put fruits together in the pastry lined pie pan and pour egg mixture over the fruit.
    5. 5
      Adjust crisscross pastry strips for the top. Moisten the rim with cold water.
    6. 6
      Bake at 450 for 10 minutes and then turn down the heat to 325 and bake until filling has thickened and the top is nicely browned, about 25 to 30 minutes.
    7. 7
      Cool completely before serving. Serve soon after making when flavor is best.

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    Nutritional Facts for Rhubarb Strawberry Pie

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 405.8
     
    Calories from Fat 67
    16%
    Total Fat 7.5 g
    11%
    Saturated Fat 4.2 g
    21%
    Cholesterol 77.2 mg
    25%
    Sodium 78.2 mg
    3%
    Total Carbohydrate 84.5 g
    28%
    Dietary Fiber 1.6 g
    6%
    Sugars 76.7 g
    307%
    Protein 2.8 g
    5%

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