Fourth Street Rose Rhubarb Pie

Yields:	8 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	55 minutes
	Ready In	75 minutes

Be the first to add a photo of this recipe!

Ingredients

2	large	eggs
1/2	cup	sugar
1/4	cup	flour, all-purpose
2	cups	strawberries	frozen
1	each	pie shell (9 inch)
2	cups	rhubarb	frozen

Stuuessel topping
1/2	cup	sugar
1/4	cup	vegetable shortening
1/4	cup	butter
1	pinch	salt
3	tablespoons	honey
3/4	cup	flour, all-purpose

Directions

Pre heat oven 425 degrees F.

Wisk eggs in large bowl.

Wisk sugar, flour until smooth.

Set aside. Cut rhubarb, fold into egg mixture.

Put in pie shell.

Bake 15 minutes, remove and reduce heat to 350 degrees F.

Apply topping and bake for 40 minutes.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Old-Fashioned Crumb Cake

Okay...There is a typo in this recipe but once you get past it this a wonderful easy moist delicious cake.The recipe states to reserve 1 cup of flour/butter/cinnamon mixture for top-Well if you follow that it is not sweet.....It has to be a mistake.So add sugar to flour mix before reserving.I did not have milk so I used buttermilk,second I added choc mini-morsels.Very good,Very!!

Reviewed by keysola