Fourth Street Rose Rhubarb Pie
Yield
8 servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
strawberries
frozen |
*
|
| 1 | each |
pie shell (9 inch)
|
|
| 2 | cups |
rhubarb
frozen |
*
|
| Stuuessel topping | |||
| ½ | cup |
sugar
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 3 | tablespoons |
honey
|
|
| ¾ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
strawberries
frozen |
*
|
| 1 | each |
pie shell (9 inch)
|
|
| 473 | ml |
rhubarb
frozen |
*
|
| Stuuessel topping | |||
| 118 | ml |
sugar
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 45 | ml |
honey
|
|
| 177 | ml |
all-purpose flour
|
|
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℉ (180℃).
Apply topping and bake for 40 minutes.
