Fourth street rose rhubarb pie
8 servings
Ingredients
| Quantity | 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 |
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. Apply topping and bake for 40 minutes.