STRAWBERRY-RHUBARB CRUMB PIE

Ingredients:

FILLING:

• 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)

CRUMB TOPPING:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup cold butter or margarine

Instructions:

In a mixing bowl, beat egg. Beat in sugar, flour and vanilla mix well. Gently fold in rhubarb and strawberries. Pour into pie shell.

For topping, combine flour, brown sugar and oats in a small bowl cut in butter until crumbly. Sprinkle over fruit. Bake at 400° F for 10 minutes. Reduce heat to 350° F bake for 35 minutes or until golden brown and bubbly.

This Strawberry-Rhubarb Crumb Pie recipe is from the Taste of Home Family Favorites Cookbook.

Strawberry-Rhubarb Crumb Pie (dvo.com)