Dutch Rhubarb Pie Recipe

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.