- 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
- Combine sugar, flour and nutmeg. Add to eggs and beat. Stir in rhubarb.
- Pour into pastry lined pie plate.
- 1/4 cup oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter
- Mix topping ingredients until crumbly. Sprinkle evenly over pie.
- Bake at 425F for 15 minutes.
- 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.
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