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Description Edit

  • 8 servings, may be frozen

Ingredients Edit

Directions Edit

  1. Slicer: Cut rhubarb to fit feed tube.
  2. Slice, using firm pressure.
  3. Measure about 2 cups sliced.
  4. Mix with strawberries, sugar, and flour.
  5. Fill pie shell with filling.
  6. Dot with margarine.
  7. Put on top crust.
  8. Cut slits in it, flute, and sprinkle with a little sugar.
  9. Bake at 425 °F for 40 or 50 minutes.
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