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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious! Ingredients:
3/4 cup all-purpose flour |
1/3 cup packed brown sugar |
1/3 cup butter |
1 1/4 cups granulated sugar |
3 tablespoons all-purpose flour |
1 pinch salt |
1 egg, lightly beaten |
4 cups chopped rhubarb |
1 (9 inch) unbaked pastry shells |
2 tablespoons butter |
Directions:
1. Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
2. Set aside.
3. PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
4. Add rhubarb& toss to coat.
5. Scrape into pie shell& dot with butter.
6. Sprinkle topping evenly over filling.
7. Bake in the bottom third of a preheated 425F oven for 10 minutes.
8. Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
9. Remove from oven& cool on a rack.
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