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PostHeaderIcon Swedish Rhubarb & Strawberry Pie

Swedish Rhubarb & Strawberry Pie

Swedish Rhubarb & Strawberry Pie

Swedish FlagWhile doing some yard work today I noticed that our rhubarb was ready so after I finished some yard work I just  had to cut some of it for a Swedish pie!. This is my mother-in-law’s pie dough recipe so it is straight from Sweden and it is absolutely my most favorite fruit pie! You must make this pie!! Like right now!
This is a very versatile recipe in that you can use any fruit such as apples, blueberries or strawberries using 2-3 cups of the fruit of your choice.
I have to to tell you that this pie turned out so good that I’m going out to the kitchen to get another piece right now 😀


  • 1 C flour
  • 3/4 C sugar
  • 4 oz. BUTTER (do not use margarine)
  • 1 egg


  • 2 C rhubarb cut is 1 inch pieces
  • 1 C fresh strawberries, quartered
  • 1/2 sugar
  • 2 T flour


Vanilla Sauce* or whipped cream

Do this:

Allow butter to soften a bit then cream with electric mixer. Add the sugar, flour and egg and mix until blended. Moisten fingers (it’s sticky) and press into lightly greased pie pan. 

Combine cut rhubarb and quarted strawberries with the sugar and flour using a rubber spatula. Pour into pie pan and bake 55-60 minutes at 350º preheated oven. 

Cool completely before serving. Top individual servings with whipped cream or Vanilla Sauce. We use Ekström’s Instant Vanilla Sauce and can be purchased online or in Sweden if you just happen to be there. 😛
*You may substitute instant vanilla pudding mix but thin it so it can be poured over each individual serving.


Swedish Rhubarb & Strawberry PieCut the rhubarb and strawberries and mix with the sugar and flour

Swedish Rhubarb & Strawberry PiePrepare the base for the pie

Base for Swedish Rhubarb & Strawberry PieSpread pie base in lightly greased pie pan and press evenly with moistened fingers

Swedish Rhubarb & Strawberry PiePlace the fruit in the pie pan and bake 55-60 minutes at 350º preheated oven.

Swedish Rhubarb & Strawberry PieNicely browned and now must cool before eating. Refrigerate any remaining pie for later enjoyment!

Swedish Rhubarb & Strawberry PieVarsågod (help yourself – enjoy!)

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