Fourth Street Rose Rhubarb Pie

Recipe Ingredients

2		Eggs
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	15g / 0.5oz	Flour
2 cups	474ml	Frozen strawberries
1		Pie shell
2 cups	474ml	Frozen rhubarb
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Shortening
1/4 cup	49g / 1.7oz	Butter
1		Salt
3 tablespoons	45ml	Liquid honey
3/4 cup	46g / 1.6oz	Flour

Recipe Instructions

Preheat oven 425F

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 350F.

Apply topping and bake for 40 minutes.

Source:
THE OREGONIAN NEWSPAPER

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