Hometown Recipes For The Holidays/2007

Crusty Rhubarb Pie
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
NO-ROLL PASTRY: 1-1/2 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar
1/2 cup vegetable oil 2 tablespoons milk 2 tablespoons milk
FILLING: 4 cups diced, unpeeled rhubarb 1-1/4 to 2 cups sugar 5 tablespoons all-purpose flour
1 tablespoon butter, cut into small pieces TOPPING: 1/4 cup (1/2 stick) butter 1/4 cup sugar
1/2 cup all-purpose flour ice cream or whipped cream



1 Preheat the oven to 350 F.
2 To prepare the pastry, combine the flour, salt, and sugar in a bowl; mix well. Add the vegetable oil and milk; mix well with a fork. Transfer to a pie pan and press with your fingers to spread over the bottom and up the sides of the pan.
3 To prepare the filling, combine the rhubarb with the sugar and flour; mix well. Pour into the piecrust. Top with butter.
4 To prepare the topping, combine the butter, sugar, and flour in a bowl; mix until crumbly. Sprinkle over the pie filling.
5 Bake for 1 hour. Let cool to set. Serve with ice cream or whipped cream.

Back