INGREDIENTS
8 oz
strawberries
6 oz
rhubarb
1 TBSP
butter
1/2 tsp
vanilla extract
1/2 tsp
lemon juice
1 tsp
lemon zest
1/2 cup
cane sugar
2 TBSPs
brown sugar
1 tsp
tapioca starch
2 cups
flour
3/4 tsp
salt
1 3/4 sticks
butter
1 serving
sugar
1 large
egg
1/3 cup