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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Thought I would post this since I saw my rhubarb starting to poke up! Spring has been a long time coming to Ontario this year!! Just so you know, when this pie is taken to a potluck men will fight over last piece!! Ingredients:
1 pie shell |
1 1/4 cups white sugar |
3 tablespoons cornstarch |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
4 cups rhubarb, chopped |
2/3 cup pecans, chopped |
1 cup flour |
2/3 cup white sugar |
1/2 cup butter |
Directions:
1. In a large mixing bowl combine, sugar, cornstarch, cinnamon and nutmeg.
2. Stir in Rhubarb and coat with the sugar mixture.
3. Place sugar rhubarb mixture in the pie shell, and sprinkle with pecans. Set aside.
4. For the topping, mix up flour and sugar. Then cut in the butter until crumbly.
5. Sprinkle the topping over the rhubarb mixture.
6. Cover the edge of crust with aluminum foil.
7. Bake in a 400 degree oven for 50-60 minutes until bubbly. If desired remove the aluminum foil for the last 10 minutes of baking.
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