Servings:
Makes one 9-inch pie Servings
Ingredients
- 1 pie shell
- 2 cup rhubarb
- 2 cup strawberries
- 1 cup sugar
- 4 tablespoon all-purpose flour
- 1/2 teaspoon lemon
- 1 teaspoon salt
- 1 teaspoon crumb topping
Crumb Topping
- 1 pie shell
- 2 cup rhubarb
- 2 cup strawberries
- 1 cup sugar
- 4 tablespoon all-purpose flour
- 1/2 teaspoon lemon
- 1 teaspoon salt
- 1 teaspoon crumb topping
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter
Preparation
Baking Directions:
Preheat oven to 425 degrees F.
Combine rhubarb, strawberries, sugar, flour, lemon and salt.
(Rhubarb is tart.
Depending on your taste, you might want to add more sugar.)
Turn into unbaked pie shell.
Bake for 30 minutes.
Sprinkle crumbs on top.
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Set aside and cool on rack.
Crumb Topping Combine ingredients; mix with hands until large crumbs form.
