I grabbed it up right quick.
When I got home I got to thinkin’ about the fact that I had never really cooked/baked with rhubarb and wondered why that didn’t occur to me in the store…
So, I turned to the GOODEness Gracious Facebook Community and asked what they would cook up and it was clear, Strawberry Rhubarb Pie came highly recommended and, well… Puddie was sold.
So, while I was down at Memaw’s house preparing for a family reunion, we whipped up this version from my mom’s 1978 Betty Crocker’s Cookbook— a rare gem of the basic-how-to cookbooks out there that has served my mom well for years.
You might recall that I was thrilled a while back when my grandma handed down her copy of the same book to me.
It is one of my most treasured gifts– gifted by grandma and filled with memories of cooking with mom.
Truth be told, I hope to pass it down to Miss Add one day after we fill it up with our own memories.
We started with 1 1/3 cups sugar.
Mix ‘er up
Then it occurred to us that we were didn’t have another crust to go on top.
The whole time mom was whipping up a quick pie crust we chatted about how we wished I had brought down the Always Ready Pie Crust Mix that was sitting right there in my pantry.
We then popped it into a 425 degree oven for about 40 minutes.
We used mom’s pie crust shield trick and it came out perfectly brown.
Strawberry Rhubarb Pie by Betty Crocker
- 1 1/3 Cups Sugar
- 1/3 Cup Flour
- 2 Cups Sliced Rhubarb
- 2 Cups Sliced Strawberries
- 2 T Butter
- 2 9 inch Pie Crusts
- Combine sugar and flour
- Add rhubarb and strawberries and mix until coated
- Pour into a 9 inch Pie Crust
- Dot butter on top and cover with remaining pie crust
- Bake at 425 degrees for 40-50 minutes