This strawberry rhubarb pie gets praise from everyone and can be made with fresh or frozen strawberries. As my dad would say, “it tastes like more!”
Strawberry Rhubarb Pie
This strawberry rhubarb pie gets praise from everyone and can be made with fresh or frozen strawberries. As my dad would say, “it tastes like more!”
Servings: 8
Calories: 271kcal
Ingredients
- 1 Baked pie crust
- 2 cups Rhubarb sliced ¼-inch thickness
- 4 cups Strawberries fresh or frozen
- 1 cup Sugar
- 3 tbsp Cornstarch
- ½ cup Water if using fresh strawberries
- 3 ounces Cream cheese
Instructions
- Bake pie crust at 450°F for 10-15 minutes. Before baking, prick bottom and sides of pastry thoroughly with a fork. For best results, use pie weights as directed. Allow crust to cool before adding filling.
- Mix sugar and cornstarch in a heavy 2-quart saucepan.
- If using fresh strawberries, mash two cups of strawberries and mix with rhubarb. Gradually add water and mixed fruit to the saucepan.
- If using frozen strawberries, add rhubarb and thawed strawberries to the saucepan. Do not add additional water.
- Cook mixture over medium heat stirring constantly until thickened and boiling. Boil and stir for 1 minute.
- Allow mixture to cool.
- Beat cream cheese until smooth.
- Spread cream cheese into cooled pie crust.
- If using fresh strawberries, slice remaining strawberries and lay on top of cream cheese.
- Pour cooked mixture over top.
- Refrigerate until filling is set, about three hours.
Nutrition
Calories: 271kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 123mg | Potassium: 233mg | Fiber: 3g | Sugar: 29g | Vitamin A: 183IU | Vitamin C: 45mg | Calcium: 53mg | Iron: 1mg
You may also enjoy these seasonal recipes:
Subscribe to Homemaking Jewels today.
