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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rhubarb Pie with Crumble Topping Recipe

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This recipe for Rhubarb Pie with Crumble Topping is from Four Generations , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
TOPPING

3⁄4 cup all-purpose flour
1⁄3 cup packed brown sugar
1⁄3 cup butter

PIE

1 1⁄2 cups granulated sugar
4 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
5 cups chopped fresh rhubarb
1 (9 inch) unbaked pastry shell
2 tablespoons butter
Directions:
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 350º continue baking until topping is golden & filling is bubbly, about 50 minutes.
Remove from oven & cool on a rack.

 

 

 

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