Strawberry/Rhubarb Crumb Pie

• 1 large egg
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
• 1 pint fresh strawberries, halved
• 1 pastry shell (9 inches), unbaked
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or old-fashioned oats
• 1/2 cup cold butter, cubed

1. In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.
2. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
3. Bake at 400u0b0 for 10 minutes. Reduce heat to 350u0b0; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

egg, sugar, flour, vanilla, rhubarb, fresh strawberries, pastry shell, flour, brown sugar, quickcooking, cold butter

Taken from www.tasteofhome.com/recipes/strawberry-rhubarb-crumb-pie/ (may not work)