Rhubarb Pie One 9-inch unbaked pie shell, store-bought or homemade (see the similar and related recipes links) 4 cups of 1-inch thick rhubarb slices (about 8 large stalks or 1-1/2 pounds) 1 cup granulated sugar (see comments above) 4 tablespoons all-purpose flour 1/2 teaspoon fresh lemon juice 1/2 teaspoon salt Crumb Topping 1 cup all-purpose flour Dash of salt 1/2 cup granulated sugar 1/4 cup butter, preferably unsalted, softened Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into pie shell. Bake for 30 minutes. Meanwhile, make the crumb topping. Combine the ingredients; mix with hands until large crumbs form. After the pie has baked for 30 minutes, sprinkle the crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on a rack before serving.
Posted on: Wed, 09 Oct 2013 03:51:44 +0000
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