Tag Archives: easy dessert

Strawberry Rhubarb Pie

31 May

I love this time of year…  planting my garden, picking rhubarb, making rhubarb desserts :)…  My Dad has rhubarb plants, I do not 😦 but I take his when ever I can…  I highly suggest this pie, you will love it!  MMMMM…..  Not too sweet, not too sour, just perfect!


  • 2 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 6 tablespoons cold milk
  • 1 1/4 cups plus 2 teaspoons sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3 cups halved strawberries
  • 2 cups thinly sliced rhubarb
  • 2 tablespoons butter , cut up
  • 2 teaspoons milk
To make crust, preheat oven to 400°. Mix flour and salt. Measure oil and milk together—don’t stir. Add to flour. Mix until dough forms.  Split the dough into two balls…  You will roll out both crusts, one for the top and one for the bottom…To make filling, mix sugar, flour, nutmeg and cinnamon. Add rhubarb and strawberries, stirring to coat.

Fill crust with filling. Scatter butter on top of the filling. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Allow to cool 1 hour before serving or you will have a runny pie 🙂

Lemon Bars

18 May



For the crust:

  • 1/2 pound softened butter
  • 1/2 cup granulated sugar
  • 2 cups flour

For the filling:

  • 6 extra-large eggs
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (5 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting


Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light and fluffy.   With the mixer on low, add the flour to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.  YUMMY!

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