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Strawberry/Rhubarb Crumb Pie
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |