Rhubarb Crumble Pie

The Magic of Rhubarb, p. 53

1 (8-inch) pie shell (unbaked)

¾ c. sugar

2 Tbsp. all-purpose flour

3 c. fresh rhubarb, cut into ½-inch lengths

TOPPING:

¾ c. flour

½ c. sugar

¼ tsp. salt

4 Tbsp. butter (room temperature)

Preheat the oven to 375F.

In a mixing bowl, combine the sugar and flour. Add the rhubarb and toss to coat with the mixture. 

Fresh from the freezer!

Pour into the pie shell.

For the Topping: In a small mixing bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is crumbly. Sprinkle the topping evenly over the rhubarb and bake for 35 to 40 minutes or until the mixture is tender and the topping is golden.

You end up with a thick layer of the crumble stuff, so don't worry about making it pretty.

See?

But don't worry! It's still half rhubarb.

My Rating: 4/5 "This is really sweet. It's REALLY sweet. But the tartness of the rhubarb makes the flavor complex and refreshing. I also really enjoyed the texture of the crumble layer on the top - it's more interesting to chew than your average pie. A neat treat!"