Fourth street rose rhubarb pie

Yield: 8 servings

Measure Ingredient
2 eaches Eggs
½ cup Sugar
¼ cup Flour
2 cups Frozen strawberries
1 each Pie shell
2 cups Frozen rhubarb ---stuuessel topping------
½ cup Sugar
¼ cup Shortening
¼ cup Butter
1 each Pinch of salt
3 tablespoons Liquid honey
¾ cup Flour

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. Apply topping and bake for 40 minutes.

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