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Rhubarb Strawberry Crumb Pie

1 9 inch pie shell

1 cup sour cream

3 cups chopped rhubarb

1/2 cup flour

2 cups sliced strawberries

1/2 cup brown sugar

11/2 cup white sugar

1/4 cup butter or margarine

1/3 cup flour

Arrange rhubarb and strawberries in unbaked pie shell.

Mix sugar and 1/3 cup flour with sour cream and pour

over fruit. Combine 1/2 cup of flour with brown sugar and

butter to form a crumble mixture and sprinkle over top.

Bake at 450F for 15 minutes then at 350F for

another 30 minutes until fruit is tender. Serve warm with

ice cream or chill and serve alone.

Rhubarb Crumble

675g/1-1/2lb Fresh Rhubarb

Sugar to taste (about 100g/4oz)

Water

For the Crumble

100g/4oz Flour

50g/2oz Butter

75g/3oz Sugar

Preheat the oven to 190C, 375F, Gas mark 5 and grease

an ovenproof dish. Wash and trim the rhubarb and cut

into large chunks. Place in a saucepan with 2

tablespoons of water. Sprinkle over the sugar and

cook over a low heat for 3-5 minutes only, turning

constantly. Transfer to the prepared dish and set aside.

In a bowl, rub the butter into the flour with your fingertips

until it resembles breadcrumbs then stir in the sugar and

mix well.

Sprinkle half the crumble mixture over the rhubarb

pressing firmly.

Add the remaining crumble mixture, spreading evenly

and bake in the oven for 25 minutes until crisp and

golden brown.

Serve hot or cold

Super Simple Rhubarb Cake

1 1/2 c. sugar

Topping: 1/2 c. margarine or butter 1/2 c. sugar

1 egg

1 tsp. cinnamon

2 1/2 c. flour, sifted

2 c. rhubarb, cut up

1 tsp. salt

1 tsp. soda

1 c. milk

1 tsp. vanilla

Combine 1/2 cup flour with rhubarb; let set. Cream sugar

and margarine and add egg. Add dry ingredients

alternately with milk and mix with creamed mixture. Add

rhubarb and vanilla. Mix the 1/2 cup sugar and

cinnamon; sprinkle on top. Pour batter into a greased

and floured 9"x13" baking pan. Bake at 350 degrees

for 35-40 minutes

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