Happy Thursday everyone! I’m so excited to share a guest post today from my sister Erin. She’s been blessed with some incredible baking skills and a HUGE rhubarb plant…so it’s only natural that she would combine the two, right? Right, because it usually works out to my benefit. And trust me, this recipe for Strawberry Rhubarb Pie is a-mazing. Full disclosure here: I don’t even like pie. But I like this. Read on:
Hello fellow blog fans. If you’re reading this I’m sure you’re looking forward to another one of Janna’s informative and funny posts. Well, don’t be misled, this is her big sister checking in and although I’m not a blogger on my own, I jumped at the chance to dazzle you all with my own guest post.
So here we go. In my neck of the woods we’ve been waiting for summer for a long time. Spring has been long, rainy, and cold so I’ve been forced to start sampling some of my summer favorites without the sunshine. For example, an Arnold Palmer tastes much better when you can sit outside on the patio and sip your drink, but hasn’t stopped me from making batches of iced tea and lemonade!
This past weekend I made another one of my summer favorites, Strawberry Rhubarb Pie. This sweet and tangy pie is a perfect combination of summertime flavors and is a cinch to make. (Especially if you use a store-bought pie crust like I did!) I like to use fresh rhubarb from my garden and fresh strawberries from the Farmers Market. I am trying to grow my own strawberries, but if you remember, the sun hasn’t been out much so I went to the store for the berries. At this time of year you can also buy rhubarb in the produce section at most grocery stores, if you don’t have a monster plant like I do or a neighbor that is willing to share.
Cut rhubarb stalks at the base of the plant and then cut leaves from the top
Here’s the recipe, this is another one from home (our parents house), and I’m starting to wonder why the mastermind behind all these recipes doesn’t have 1) a cookbook (which I would buy!) or 2) a permanent guest post spot on this blog?! hint hint
Strawberry Rhubarb Pie
1 Betty Crocker Pie crust-or make your own crust if you have time
2 cups rhubarb, sliced
1 cup strawberries, sliced
Mix fruit together and add:
1 cup sugar
2 Tbsp flour
1 tsp Vanilla
Pour this into your prepared pie crust. To prepare crust, place room temperature pie crust into pie plate and attempt to make the edge look nice by pinching the extra crust with your fingers to make it wavy.
Then sprinkle crumble topping on top!
1/3 cup cold butter
½ cup sugar
¾ cup flour
Cut butter into flour and sugar until butter is broken down into small crumbles. (about the size of a pea)
Bake at 450 for 15 minutes and then lower temperature to 350 for another 30 minutes.
Cool on wire rack and serve with vanilla ice cream.
Now let’s hope summer decides to come and stay for a while!
I agree! It’s about time for some sunny days and Arnold Palmers (am I the only one who has trouble actually saying that name out loud?). And doesn’t that pie look just awesome? I can assure you: it is. So if any of you are looking for a tasty summer treat for this Holiday weekend consider a Strawberry Rhubarb pie. Just make sure to ask your neighbor before poaching their plant. Thanks for the great recipe and guest post sissy!