Rhubarb Pie Recipe

Rhubarb Pie

Crumble Topping:
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup cold butter

Mix together the flour, sugar and cinnamon. Using a pastry cutter, cut in butter until mixture looks like coarse crumbs.

Pie Filling:
3 cups rhubarb, cut into 1/2 inch pieces
2 eggs
2 tablespoons butter, melted
1 cup sugar
3 tablespoons flour
Pastry for single crust 9" pie

Preheat oven to 425ºF.

Place the rhubarb in a large bowl. In a smaller bowl, stir together eggs and melted butter. In another small bowl, mix together sugar and flour and then stir into egg mixture. Mix until well combined. Add to rhubarb and mix well.

Spoon rhubarb mixture into pastry lined pie shell. Sprinkle crumb topping evenly over the pie. Bake at 425ºF for 15 minutes, then reduce heat to 350ºF and bake for 35 to 40 minutes longer until filling is set and topping is golden.