 | | Directions |
- Preheat the oven to 375 degrees F.
- Place the pie crust into the pie plate. Trim and flute the edges; set aside.
- Dice the rhubarb and place in a large bowl. Add the sliced strawberries.
- Add the sugar, flour, and lemon juice; stir all together until evely mixed.
- Carefully pour rhubarb mixture into the pie crust.
STREUSEL TOPPING:
- Mix together the flour, brown sugar, and cinnamon in a medium bowl.
- Cut the butter into the dry ingredients until crumbly.
- Sprinkle the topping over the rhubarb.
- Place in the preheated oven and bake for 50 minutes or until filling is bubbly and the crust and topping are browned.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9-inch pie plate
Servings: 6
|  | | Ingredients | | - | | 1 single pie crust |
| - | | 3 cups diced rhubarb |
| - | | 1 cup sliced strawberries (fresh) |
| - | | 1 cup sugar |
| - | | 3 tablespoons flour |
| - | | 1/2 teaspoon lemon juice |
| - | | STREUSEL TOPPING: |
| - | | 2/3 cup flour |
| - | | 1/2 cup brown sugar |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/3 cup butter - hard |
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