My dad’s favourite pie is rhubarb pie! However he does not like strawberries mixed in with it! Well maybe after this pie he might just change his mind! I had 4 cups of cut of rhubarb, which I thought would be enough but the pan I used I guess was deep and it just didn’t look like enough filling….I had some strawberries and as much as my dad doesn’t like them….I had no choice! I sliced them strawberries up and mixed them in with the rhubarb!
I was worried that it would be too watery, I never baked anything strawberry…to my surprise it wasn’t bad at all, it turned out great! In fact last time I made rhubarb it was more messy than this one!
Like I mentioned in my other rhubarb pie post, I added orange zest to the sugar as that is what my Grandma Beulah used to do.
So daddy did come over and tried my pie….and at first I wasn’t gonna tell him my secret but he started saying how much he doesn’t like the combination of strawberry and rhubarb! I was on the edge of my seat as he was about to take a bite! I was looking at my cousins wife Elise as she was agreeing with him….then all of a sudden I blurted out laughing! I had to tell them there was strawberries in the pie!
Thankfully Elise was just going along with the conversation she actually really likes it! 😉 Dad admitted he liked it too….so maybe he might just make the exception for me and my strawberry rhubarb pie! Thank goodness…cause I don’t think I can make it again with out it! It was really good!
This is my adaption of the original recipe from allrecipes.com
To learn about how to prepare rhubarb all-about-rhubarb
What you will need:
- 4 cups rhubarb
- 1-1/3 cups sugar
- 6 tbsp flour
- 1 tsp orange zest
- 1 -1/2 cups sliced strawberries
- Preheat oven to 450.
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Add rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350, and continue baking for 40 to 45 minutes. Serve warm or cold.
- 2 cups all purpose flour
- 1 tsp salt
- 2/3 cup cold unsalted butter +3 tbsp butter
- 2 tsp oil
- 1/3 cup buttermilk