Rhubarb Crumble Pie

Name: Rhubarb Crumble Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 3/4 cup all-purpose flour; 1/3 cup packed brown sugar; 1/3 cup butter; 1 1/4 cups granulated sugar; 3 tablespoons all-purpose flour; 1 pinch salt; 1 egg, lightly beaten; 4 cups chopped rhubarb; 1 (9 inch) unbaked pastry shells; 2 tablespoons butter

(30)

Recipe by CountryLady

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!

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READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

TOPPING
³⁄₄

cup all-purpose flour
¹⁄₃

cup packed brown sugar
¹⁄₃

cup butter
PIE
1 ¹⁄₄

cups granulated sugar
3

tablespoons all-purpose flour
1

pinch salt
1

egg, lightly beaten
4

cups chopped rhubarb
1

(9 inch) unbaked pastry shells
2

tablespoons butter

DIRECTIONS

Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
Set aside.
PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
Add rhubarb& toss to coat.
Scrape into pie shell& dot with butter.
Sprinkle topping evenly over filling.
Bake in the bottom third of a preheated 425F oven for 10 minutes.
Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
Remove from oven& cool on a rack.

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