Rhubarb Crumble Pie

Another of Auntie Bessie’s favorites.

Rhubarb Crumble Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 9 inch pie
Ingredients
  • Pastry for 9 inch pie
Filling:
  • 5 cups chopped rhubarb
  • ¼ cup water
  • ¾ cup sugar
  • 3 tablespoons flour
Topping:
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons rolled oats
Honey Lemon Yogurt Sauce
  • 1¼ cups vanilla yogurt
  • 3 tbsp liquid honey
  • ¾ tsp. grated lemon rind.
Instructions
Filling:
  1. In large saucepan place rhubarb and water. Stir together sugar & flour; add to rhubarb. Cook over medium heat till boiling. Reduce heat and simmer, partially covered until rhubarb is tender (about 5 minutes, don't let it get mushy). Set aside.
Topping:
  1. Combine butter, sugar, flour & oats for topping. Blend until mixture resembles coarse crumbs.
Pie:
  1. Spread filling in pastry shell, cover with topping. Bake 35-40 minutes in 350 degree oven. Serve warm or cool with sauce.
Sauce:
  1. In a small bowl combine all ingredients. Refrigerate until serving time.

 

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