Total Time
43mins
Prep 8 mins
Cook 35 mins

Recipe by B. Kanagy

Ingredients Nutrition

Directions

  1. Mix together egg, sugar, flour, cream, butter, and vanilla.
  2. Fold in diced rhubarb.
  3. Pour into 9-inch pie shell.
  4. Crumbs: Mix together brown sugar, flour, and butter and spread on top of pie.
  5. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees 25 minutes or until done.
Most Helpful

My DH is the Rhubarb Pie lover. I do not like it. Every Rhubarb Pie I have tasted has been very bitter. I do not eat pie so my pie tasting is limited to a bite or two. I think the vanilla gives it the yummy flavor. DH really like it. I did not do the "crumb" part because DH does not like pie that way. I used another pie shell for the top. I did the temperature as directed but I had to cook the pie longer. I would think it was b/c of the pie shell added to the top.

Ck2plz June 11, 2010

What an excellant recipe Char. We loved it. I made the pie into 10 tartletts. What an awesome treat. The flavor was out of this world. Sweet, tart and tangy. Thank you for sharing your versatile recipe. Made for Favorites of 2009!

Baby Kato March 24, 2010

Absolutely fantastic! I love the crunchy topping. This has a perfect balance of sweet and tart filling and I used a buttery crust that crisped up just beautifully. Luscious. Five-plus stars.

BarbryT March 16, 2009