Dutch Rhubarb Pie

Name: Dutch Rhubarb Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 3 cups chopped fresh or frozen rhubarb; 2 cups fresh raspberries; 3/4 cup sugar; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 egg, lightly beaten; 1/4 teaspoon ground nutmeg; TOPPING:; 1/3 cup all-purpose flour; 1/4 cup packed brown sugar; 3 tablespoons butter, melted

TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD: 6-8 servings.

"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.

Ingredients

Pastry for single-crust pie (9 inches)
3 cups chopped fresh or frozen rhubarb
2 cups fresh raspberries
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 egg, lightly beaten
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted

Directions

1. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
2. Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.
3.

Nutrition Facts

1 slice: 321 calories, 12g fat (6g saturated fat), 43mg cholesterol, 156mg sodium, 50g carbohydrate (29g sugars, 3g fiber), 3g protein.

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