Amish Rhubarb Pie

This rhubarb pie is simple, but good. I love the crumb topping on it. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 9inch pie

Ingredients

• PIE

• 1 (9 inch)  pie shells (see Favorite Pie Crust recipe.)
• 4  cups rhubarb, sliced 1 inch thick
• 1  cup sugar
• 4  tablespoons all-purpose flour
• 1⁄2 teaspoon lemon juice
• 1  teaspoon salt

• CRUMB TOPPING

• 1  cup all-purpose flour
• 1  dash salt
• 1⁄2 cup sugar
• 1⁄4 cup butter, softened

Directions

1. Preheat oven to 425º F.
2. Combine the rhubarb, sugar, flour, lemon and salt.
3. Turn into unbaked pie shell.
4. Bake for 30 minutes.
5. Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
6. Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
7. Cool on rack.
8. NOTE: Rhubarb is tart.
9. Depending on your taste, you might want to add more sugar.