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Deanna F on 5.14.2017
The rhubarb/strawberry ratio is just right. The supposed “deep dish” crust I bought turned out to be pretty small though. The filling was so mounded up I had to press the topping to stay on – so it wasn’t very crumbly. But it still tasted great! Next time, I’ll roll out pie dough and use my own (bigger) pie plate. Hopefully it will look nicer and I won’t loose as much of those yummy juices.
mblama on 6.17.2016
brynna on 6.5.2013
SO GOOD! I wasn’t thinking and put the pie on an UNrimmed baking sheet. Don’t make this mistake! The juices ran over and onto the bottom of the oven where they smoked and burned. Once I smelled what was happening, I quickly took it out and put it on a rimmed baking sheet instead. Problem solved.
Betsy Joy B. on 10.25.2011
Turned out great – I only baked it for an hour but it was awesome!
mochamamma on 7.24.2010
I just made this today and it turned out GREAT! I did use raspberries instead of strawberries (it usually bugs me when people write a review and say they changed a major ingredient – sorry!). It tasted very much like a pie from the Grand Traverse Pie Company here in Michigan and that is really saying something. If you use thawed rhubarb, drain excess water and add an extra tablespoon of cornstarch, it was perfect.
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dulcimerhope on 6.21.2010
One change I’ve made: I bake it at 400 degrees for 20 minutes and then lower the temperature to 350 and bake for 30-45 minutes more. (Total bake time of less than one hour — much quicker!)
Very Culinary on 5.12.2010
@irishkpf – I made it again for Mother’s Day, too! Such an easy go-to pie when rhubarb is in season. I am so thrilled you liked it.
@nk119 – So glad it worked out for you. And good call on the vanilla ice cream!
nk119 on 5.10.2010
I just made this recipe. I’m not a fan of the strawberries with rhubarb,but it was just enuff not to take over from the rhubarb. I had 2 small pie shells,so I made 2. I just had a piece with a scoop of vanilla ice cream and the pie was till a tad warm…..DELISH! thanks
irishkpf on 5.10.2010
I made this pie as part of Mother’s Day dinner. It was SOOOO yummy! The next time I make it, I am going to reduce the amount of sugar used in fruit to 3/4 c.
polwig on 5.6.2010
I love Rhubarb and strawberries… great recipe…