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Dutch Rhubarb Pie

SUBMITTED BY: Pam Cheney

"'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."
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PREP TIME  15 Min
COOK TIME  35 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • Pastry for a single-crust 9-inch pie
  • 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, beaten
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 1/3 cup 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 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 degrees F 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.

FOOTNOTE

  • Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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