Ingredients Jump to Instructions ↓

  1. 1-1/3 cups sugar

  2. 1/3 cup all-purpose flour

  3. 4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces)

  4. 2 cups halved fresh strawberries

  5. 2 tablespoons butter, cubed CRUST:

  6. 2 cups all-purpose flour

  7. 1/2 teaspoon salt

  8. 2/3 cup vegetable oil

  9. 1/3 cup warm water

  10. 1 tablespoon milk

  11. 1 tablespoon sugar Vanilla ice cream, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter. For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.


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