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
1
Done
|
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
|
Set Aside. |
3
Done
|
Pie: Combine Sugar, Flour& Salt in a Bowl; Whisk in Egg Until Smooth. |
4
Done
|
Add Rhubarb& Toss to Coat. |
5
Done
|
Scrape Into Pie Shell& Dot With Butter. |
6
Done
|
Sprinkle Topping Evenly Over Filling. |
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
|
Remove from Oven& Cool on a Rack. |