Wednesday, May 13, 2009

Rhubarb Streusel Pie

One of the best tastes of spring is rhubarb pie. Rhubarb is now ready for the pickin' in gardens everywhere...so don't miss out. I have used the same rhubarb pie recipe for ever...but this year I thought I would try a streusel topping...just for a change. You can bake the filling in a traditional double pie crust if you prefer.

Rhubarb Streusel Pie
  • 1 unbaked 9 inch pie shell
  • 4 cups rhubarb, cut in 1/2" lengths
  • 1 1/3 cups sugar
  • 1/4 cup flour
  • 2 eggs, slightly beaten
  • 1/2 teaspoon nutmeg
  1. Combine sugar, flour and nutmeg. Add to eggs and beat. Stir in rhubarb.
  2. Pour into pastry lined pie plate.

Topping:

  • 1/4 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter
  1. Mix topping ingredients until crumbly. Sprinkle evenly over pie.
  2. Bake at 425F for 15 minutes.
  3. Reduce heat to 350F and bake about 40 minutes longer...until rhubarb is cooked and topping is brown.

Serve warm with a scoop of premium ice-cream.