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  • 3/4 cup sugar
  • 1/2 teaspoon nutmeg
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 2 eggs, well beaten
  • 3 cups diced rhubarb
  • 1 cup sliced strawberries
  • 1 (9-inch) regular piecrust
  • 2 tablespoons turbinado sugar


  1. Preheat oven to 400F.
  2. Combine sugar, nutmeg and flour. Stir in melted butter. Add eggs and beat with a whisk until smooth.
  3. Place rhubarb and strawberries in piecrust. Pour egg mixture over top.
  4. Bake 10 minutes. Reduce heat to 350F and bake another 30 minutes. Sprinkle turbinado sugar on top while pie is warm.
Recipe courtesy of Diane’s Market Kitchen, Seattle, Wash.

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The recipe was originally published as Our Favorite Rhubarb Pie on

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