Strawberry Rhubarb Pie with Whipped Topping

Strawberry Rhubarb Pie with Whipped Topping


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Our favorite ingredient this spring is rhubarb. Combining it with strawberries in a pie crust makes a tart and surprisingly sweet dessert.

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Chicago, IL

Serving Size / Yield

1 pie


  • 1 C. white grained sugar
  • 5 Tbs. cornstarch
  • 2 C. cleaned and sliced strawberries
  • 3 C. sliced rhubarb
  • 1 14 oz. pre-made pie crust
  • 2 Tbs. butter or margarine
  • 1 whipped egg
  • 1 can or tub of whipped topping

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Preheat the oven to 350 degrees F.
Whisk together the sugar and cornstarch
Mix in the strawberries and rhubarb until coated with the mixture. In a 9 inch pie pan, fold and prepare the crust. Add the butter or margarine to the bottom of the pie crust
Pour in the pie mixture and brush the crust edges with the beaten egg
Bake the finished strawberry rhubarb pie for one hour, and then let it stand to cool for about 10 to 15 minutes
Serve with whipped topping

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