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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love mixing rhubarb with different fruits, combining its tart goodness with something sweet, says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel. Ingredients:
pastry for single-crust pie (9 inches) |
3 cups chopped fresh or frozen rhubarb |
2 cups fresh raspberries |
3/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1 egg, lightly beaten |
1/4 teaspoon ground nutmeg |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
3 tablespoons butter, melted |
Directions:
1. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
2. Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack. Yield: 6-8 servings.
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