DUTCH RHUBARB PIE

Dutch Rhubarb Pie image

"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

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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 all-purpose flour
1 teaspoon vanilla extract
1 egg, lightly beaten
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted

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.