Ingredients
-
-
3/4
-
1/3
-
1/3
-
-
1 1/4
-
3
-
1
-
1
-
4
-
-
-
-
-
Directions
Rhubarb Crumble Pie,This easy, old fashioned family recipe goes back more than 5 generations – from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling – its delicious!,Husbands favorite pie is apple. He says if given a choice between this and an apple pie, he would take the Rhubarb Crumble. He now has a new favorite pei.,Excellent Rhubarb Crumble Pie!! I had just a bit more rhubarb to use and ended up with 6 cups. Used the same amount of sugar called for in the recipe but increased the flour to 4 tablespoons. I didn’t use any butter. Served this warm and topped with some homemade vanilla ice cream ~ so yummy! Definitely a keeper.
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Steps
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1
Done
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Topping: Combine Flour& Sugar in a Bowl; Using a Pastry Blender or 2 Knives, Cut in Butter Until Mixture Is in Fine Crumbs. |
|
2
Done
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Set Aside. |
|
3
Done
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Pie: Combine Sugar, Flour& Salt in a Bowl; Whisk in Egg Until Smooth. |
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4
Done
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Add Rhubarb& Toss to Coat. |
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5
Done
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Scrape Into Pie Shell& Dot With Butter. |
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6
Done
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Sprinkle Topping Evenly Over Filling. |
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7
Done
|
Bake in the Bottom Third of a Preheated 425f Oven For 10 Minutes. |
|
8
Done
|
Reduce Heat to 350f& Continue Baking Until Topping Is Golden& Filling Is Bubbly, About 40 Minutes. |
|
9
Done
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Remove from Oven& Cool on a Rack. |
