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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 rolled oats
1/2 cup cold butter or margarine
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° for 10 minutes. Reduce heat to 350°; bake for 35 minutes or until golden brown and bubbly.
© Copyright Reiman Publications, 1993-1997
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