Dutch Rhubarb Pie

    Ok, hands down. This was *the* best rhubarb pie I have ever had. It includes 2 cups of fresh raspberries which adds so much to this pie. It was a huge hit and there were immediate requests for a second one to be made. That's all I'll say about it though. I'll let you try it for yourself.

                                                                  Dutch Rhubarb Pie

                                                      Pastry for single-crust  pie (9 inches)

                                                   3 cups chopped fresh or frozen rhubarb*

                                                               2 cups fresh raspberries

                                                                      3/4 cup sugar

                                                                      3 Tbsp. flour

                                                                 1 tsp. vanilla extract

                                                                     1 eggs, beaten

                                                                1/4 tsp.ground nutmeg

                                                          Topping:

                                                                       1/3 cup flour

                                                             1/4 cup packed brown sugar

                                                                 3 Tbsp. butter, melted

                                                          Line a 9-inch pie plate with pastry.

                                              Trim to 1/2 inch beyond edge of plate; flute edges.

                              In a bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg.

                                                       Pour into crust; sprinkle with nutmeg.

                               In a small bowl, combine the topping ingredients; sprinkle over filling.

                            Bake at 350 degrees for 35-40 minutes or until filling is set and                                                                        crust in golden brown (if needed, cover edges loosely with foil during

                                                    last 10 minutes to prevent overbrowning). 

                                                                 Cool on a wire rack.

                                                                  Yield: 6-8 servings

                       *Note: If using frozen rhubarb, measure while still frozen, then thaw completely.

                                             Drain in a colander; but do not press liquid out.