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Strawberry/Rhubarb Crumb Pie




Source of Recipe


TOH


List of Ingredients




INGREDIENTS


1 egg

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3/4 pound fresh rhubarb, cut into 1/2-inch pieces (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 rolled oats

1/2 cup cold butter


DIRECTIONS



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





Recipe



DIRECTIONS



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