Strawberry-Rhubarb Crumb Pie: The Best Strawberry-Rhubarb Crumb Pie Recipe from Cook'n

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	Strawberry-Rhubarb Crumb Pie

Serves: 8

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Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair. I hope it's a winner at your house, too!

Paula Phillips
East Winthrop, Maine

   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

Strawberry-Rhubarb Crumb Pie comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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