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Crusty Rhubarb Pie

Crusty Rhubarb Pie

Put the spring rhubarb harvest to tasty use in this sweet pie.

Prep: 20 days Cook: 60 days
Serves: 10 Save

Ingredients (12)

No-Roll Pastry

  • 1½ cup All Purpose Flour
  • 1 tsp Salt
  • 1 T Sugar
  • ½ cup Vegetable Oil
  • 2 T 2% Milk

Filling

  • 6 cup Chopped Rhubarb Stalk
  • 2 cup Sugar
  • 6 T All Purpose Flour
  • 1 T Butter

Topping

  • ¼ cup Butter
  • ¼ cup Sugar
  • ½ cup All Purpose Flour
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Directions

  1. Preheat oven to 350F.
  2. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
  3. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
  4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
  5. Bake 1 hour or until filling is bubbling and topping is browned.