"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.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- 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., 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.,
Nutrition Facts : Calories 321 calories, Fat 12g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 156mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
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