Ingredients Jump to Instructions ↓

  1. 9 inches 3 cups chopped fresh or frozen rhubarb

  2. 2 cups fresh raspberries

  3. 3/4 cup sugar

  4. 3 tablespoons all-purpose flour

  5. 1 teaspoon vanilla extract

  6. 1 egg, lightly beaten

  7. 1/4 teaspoon ground nutmeg TOPPING:

  8. 1/3 cup all-purpose flour

  9. 1/4 cup packed brown sugar

  10. 3 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  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. 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. 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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