Rhubarb Crunch Pie
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
-
Crust
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons powdered sugar
- 1⁄4 cup butter, plus
- 2 tablespoons butter
- 1 egg yolk, slightly beaten
- 4 -5 tablespoons cold water
-
Filling
- 3 cups rhubarb, chopped
- 1 cup sugar
- 3 tablespoons flour
- 1⁄8 teaspoon salt
- 2⁄3 cup flour
- 1⁄2 cup sugar
- 1⁄3 cup butter, softened
directions
- Crust:.
- Sift flour, salt and powdered sugar into bowl.
- Cut in butter until mixture resembles coarse crumbs then add egg yolk and water.
- Form into ball.
- Roll out to 1/8 inch thickness and line a 9 inch pie pan.
- Filling:.
- Mix together rhubarb, 1 cup sugar, 3 tablespoons flour and salt.
- Pour into pastry shell.
- Mix together remaining flour, sugar and margarine, mix to form coarse crumbs.
- Sprinkle over top of rhubarb mixture.
- Bake in 425 degree oven 10 minutes.
- Reduce heat to 350 degree and bake 40-50 minutes.
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RECIPE SUBMITTED BY
Charlotte J
United States