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Penny's strawberry rhubarb pie


Rate this recipe 2.8/5 (12 Votes)


  • 4 cups rhubarb
  • 2 cups strawberries
  • 1/2 cups sugar
  • 1 egg
  • 4 tbsp flour


Level of difficulty Average
Cost Average budget


Step 1

Prepare a pie shell. Poke holes in pie crust top. Bake 450 degrees for 20 minutes then turn down to 350 degrees for 40 minutes


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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