Three Step Bebop-Rebop Stawberry-Rhubarb Pie

Mama’s little baby loves bebop-a-rebop, bebop-a-rebop, rhubarb pie!  If you don’t know that song yet, you should.  Watch here.  Actually, I have never heard of rhubarb until I started listening to A Prairie Home Companion a few years back.  It kinda looks like a redish celery.  Apparently, hubby’s grandma frequently made rhubarb pie for him and the siblings when they were growing up in Indiana.  Well, no one ever made me any rhubarb anything — until now.  And, boy, did I ever get a lovely treat after a long work day!  Hubby made my first-ever strawberry-rhubarb pie, with made-from-scratch pie-crust and all.  Isn’t it a beauty?

Hubby's Delicious Strawberry Rhubarb Pie

To make:  Three Step Bebop-Rebop Stawberry-Rhubarb Pie (modified from Betty Crocker’s Coobook 2001)


Two-crust pie pastry – see below for link to recipe

2 to 2 1/3 cup sugar

2/3 cup all-purpose flour

3 cups of sliced strawberries

3 cups of 1/2-inch pieces of rhubarb

1 tablespoon butter

First make the Best Buttery Pie Crust Ever from the July 2009 issue of Gourmet magazine. You cannot go wrong with this recipe. Butter makes all the difference!

Second, make the pie filling.  Mix sugar and flour in large bowl then fold the rhubarb and strawberries in the mix until they are coated in sugary goodness.

Third, put it all together. Line the pie plate with one of  your Best Buttery Pie Crust Ever and spread in (as evenly as possible) the rhubarb/strawberry sugary goodness mix.  Cut butter into small pieces and sprinkle over the rhubarb/strawberry goodness.  Cover with the remaining Best Buttery Pie Crust Ever.  Seal both pie crusts together and flute (essentially, pinch the edges of the pie between your knuckles).  Slit the top of the pie crust as shown in the picture above (for ventilation).

Now you’re ready to bake.  55 minutes or until crust is golden brown and juice begins to bubble through the slits in the crust.  Cool for about 2 hours, unless you just cannot resist the sweet-tart aroma emanating from your creation.  It is advisable to let the pie set, relax, and chill for it to be at its tasty best — so please be patient.  Enjoy!



Filed under Food

5 responses to “Three Step Bebop-Rebop Stawberry-Rhubarb Pie

  1. red celery

    I just recently started making my pie crust in a food processor (momma always used some sort of pastry cutter thingy that never worked so good), and it has worked wonders. The crust is always sooooo flakey now! The food processor does a great job incorporating little bits of butter in between the flour, and then it just bakes right up in the oven!

  2. lavender&cocoa

    Yes! Amen to the food processor! We absolutely love it too. The Best Pie Crust Ever recipe calls for using the food processor. Definitely much better than the hand mixer.

  3. Rhubarb is one of my faves. Most people don’t know what it is and think they don’t like it. They don’t know what they’re missing. Your pie crust is GORGEOUS!

  4. we use a national panasonic food processor and this seems to be a bang for the buck”:.

  5. Pat phillip

    What temperature oven do you use?Pat pPAt Phillip

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