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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 468
  • Fat:
  • 20 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 232 mg
  • Carbohydrate:
  • 70 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

Strawberry/Rhubarb Crumb Pie

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too!

SERVINGS

 8

CATEGORY

 Dessert

METHOD

 Baked

PREP

 15 min.

COOK

 45 min.

TOTAL

 60 min.

INGREDIENTS

  • 1 egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb, (about 3 cups)
  • 1 pint fresh strawberries, halved
  • 1 unbaked pie shell (9 inches)
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter, cubed

DIRECTIONS

In a large mixing bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
    For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008