Friday, June 20, 2014

Rhubarb Crumble Pie


I love seasonal desserts. Those yummy recipes that only appear once or twice a year when the fruit is in season.

Rhubarb is sometimes called the pie plant. This pie is a combination of a couple recipes and showcases the delights of rhubarb pie.



Rhubarb Crumble Pie

1 cup sugar
3 T flour
1/2 tsp cinnamon
2 eggs
4 cup rhubarb, sliced
10-inch pie crust, unbaked

Combine sugar, flour, and nutmeg. Beat eggs and add to dry ingredients. Stir in rhubarb. Pour into crust. Top with lattice crust or crumb topping. Bake at 400 degrees for 50 minutes.

Crumble Topping:
3/4 cup flour
1/3 cup brown sugar
1/8 tsp salt
4 T. cold butter

Mix together to form coarse crumbs. Sprinkle over fruit pie. Bake.

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