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Tastee Recipe

After Years Of Searching, I’ve Finally Found The Perfect Dessert

21 June 2017
Anna - TasteeRecipe
7 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pie pastry, Powdered sugar, recipe, rhubarb, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberries, strawberry rhubarb crumble pie, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Pie Puts Grandma’s Recipe To Shame

I am not easily impressed when it comes to dessert recipes. Nope – I’ve seen and tried so many delicious pies and dessert bars made from fresh fruits and berries that I was sure “The Ultimate Summer Dessert” was already among them.

But I was wrong. You see, the other day my friend came over, carrying this strawberry rhubarb pie with her. Oh, my, gosh. I’m telling you, if I had to give up all of my recipes and I could only keep one – this would be it!

This version of the rather classic dessert is so incredible that I would happily eat it for breakfast, lunch and dinner. And, of course, dessert. I could eat this every day for a month and still not get tired of it!

I’m not sure if it’s that perfect combination of rhubarb, strawberries and brown sugar – or perhaps that mouthwatering crumble topping, that makes this pie so mindblowing. To be honest with you, I don’t care. I just want to eat it, as much and as often as I can.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

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Quick Tip: Serve with a scoop of ice cream or a dollop of whipped cream.

Pages: 1 2
7 Comments
  1. Jane Newton July 10, 2017 at 3:13 pm Reply

    I have left 3 replys, and have not received a answer yet. All I need is to exchange for a bigger size. WHAT DO I DO?

    • Shelby July 13, 2017 at 1:02 pm Reply

      Exchange WHAT for a bigger size?

  2. toni ritchey July 17, 2017 at 11:40 pm Reply

    this website leave so much to be desired! some of the recipes look really good but you have to search to find them, they don’t have a name – the recipe is scattered all over the place, not printer friendly! PLEASE if you want to share recipes, find a better way to do it!

  3. toni ritchey July 17, 2017 at 11:41 pm Reply

    just tried to complain but now i can’t post it. it says i’ve already said that! well obviously nothing was done.

  4. Lois Brunkhorst July 19, 2017 at 12:24 am Reply

    I’m making that Strawberry Rubarb pie tomorrow!
    Thanks Julie ?

  5. Marilyn July 29, 2017 at 2:02 pm Reply

    If you want to increase size of recipe, either double the recipe amounts or add one quarter amount of ingredients to recipe. Hope this has helped.

  6. Sherry Scott August 8, 2017 at 1:58 am Reply

    Going to make this using local fresh huckleberries, raspberries, and a little more sugar. This would taste amazing!

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