MENU
 
 
 
 

  • Country Rhubarb Pie

    1 vote
    Country Rhubarb Pie
    Prep: 3 hours Cook: 50 min Servings: 8
    by Robyn Savoie
    269 recipes
    >
    Rhubarb pie with pecans/walnuts and a crumb topping for a delicious country pie.

    Ingredients

    • Filling:
    • 1 Large Egg
    • 1 Tsp. Vanilla Extract
    • 1 Cup Granulated Sugar
    • 1 Tbsp. All Purpose Flour
    • 1/2 Tsp. Ground Cinnamon
    • 1/4 Tsp. Ground Nutmeg
    • 3 Cups Fresh or Frozen Rhubarb, Coarsely Chopped
    • 1 Unbaked 9-Inch Pie Shell or
    • Your Favorite Homemade Recipe
    • Topping:
    • 1/2 Cup Butter, Softened
    • 1/2 Cup All Purpose Flour
    • 1/4 Cup Packed Light Brown Sugar
    • 1/4 Cup Granulated Sugar
    • 1/4 Cup Toasted Pecans/Walnuts, Chopped
    • 2 Tbsp. Quick Cooking Old-Fashioned Oats

    Directions

    1.
    Heat oven to 400°F.
    For Filling:
    1.
    In large bowl, beat egg slightly; add vanilla.
    2.
    In another bowl, stir together 1 cup sugar, 1 tablespoon flour, cinnamon and nutmeg; add to egg mixture. Add rhubarb; pour into pie shell.
    For Topping:
    1.
    Stir together butter, 1/2 cup flour, brown sugar, 1/4 cup sugar, walnuts and oats until crumbly; sprinkle over rhubarb.
    2.
    Bake 10 minutes. Reduce oven temperature to 350°F; bake an additional 40 minutes or until crust is golden brown. Cool on wire rack. Store in refrigerator.
    Tip:
    1.
    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Similar Recipes

    Leave a review or comment