The Rhubarb fest continues – I have a very prolific plant this year!
This is a simple, but good pie recipe, enjoy.
1 (9 inch) pie shells
4 cups rhubarb, sliced 1 inch thick
1 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon lemon juice
1 teaspoon salt
Preheat oven to 425º F.
Combine the rhubarb, sugar, flour, lemon and salt.
Turn into unbaked pie shell, place it on a cookie sheet and pop into the oven for 30 minutes.
While it is baking, make the crumb topping!
1 cup all-purpose flour
1 dash salt
1/2 cup sugar
1/4 cup butter, softened
You can use your fingers to combine it all or a fork
Take the pie out of the oven…
Sprinkle the topping over it…
And return to the oven.
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Cool on rack. It’s great with vanilla ice cream!
NOTE: Rhubarb is tart. depending on your taste, you might want to add more sugar.