Books & Spoons Recipe for THE STRAWBERRIES AND RHUBARB PIE

As requested at the Instagram, the rhubarb strawberry pie is here. There are as many recipes for this delight as there are bakers out there, but this one I like because it has a great balance of sweet from the dough and sour from the rhubarb. 
I hope you enjoy this and have a very happy, sunny, summer Sunday. And if you happen to celebrate a Father's Day today, have a sweet one!
~ Cheers!

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• 4 eggs
• 2 dl sugar
• 2 tsp baking powder
• 5 dl of wheat flour
• 2 tsp of vanilla 
• 1 dl of butter, melted
• 1 dl of milk 

• 2-3 rhubarb stems
• 1-2 dl strawberries 

Crumble topping:

• 50g butter, soft
• 1 dl of sugar
• 1 tsp of vanilla
• 1 dl oat flakes
• 1 tsp cinnamon

1. Wash the rhubarb stems and slice the them
2. Slice the strawberries 
3. Mix a crumble mix of soft margarine, sugar, vanilla, oat flakes, and cinnamon.
4. In another bowl mix the eggs and sugar until foamed. 
5. Mix the dry ingredients together and add to the foam.
6. Fold the margarine and milk into the dough while mixing as little as possible.
7. Spread the dough on a baking sheet 
8. Place rhubarb slices and strawberries on the dough.
9. Sprinkle the crumble mix on the top.
10. Bake the pie at 175 degrees for about 30 minutes.

Serve with vanilla sauce or with ice cream