The strawberries in this pie give a great flavor but allow for less sugar than rhubarb alone. It is a wet-bottom pie and should be refrigerated as soon as possible.
Crust for a double crust 9 inch deep dish pie.
2 Large eggs
1/4 cup half and half
1 1/2 cup sugar
1/3 cup all purpose flour
2 cup rhubarb
2 1/2 cup strawberries
1 Tbl butter
1/2 tsp cinnamon
Preheat oven ton 400 degrees. Wash, trim and cut rhubarb into 1/2 inch pieces. Wash, hull and halve the strawberries. Beat eggs with sugar until they are light in color. Whisk in milk and flour. Fold in rhubarb and strawberries. Pour into prepared pastry shell, dot with butter and cover with remaining top crust - either with slits cut into it or make a lattice top. Bake for 1 hour until done.
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