Rhubarb Crumb Pie

Ingredients

Pie Filling

  • 4 cups Rhubarb, chopped
  • 3/4 cup Sugar
  • 1/4 cup Corn Starch
  • 1 Tablespoon Lemon Juice
  • 2 Egg Yolks, beaten
  • 1 teaspoon Cinnamon

Crumb Topping

  • 1/2 cup Butter
  • 1/2 cup Brown Sugar, packed
  • 1 cup Flour

Directions

Crumb Topping

Mix together the flour and brown sugar. Rub in the butter until it is the size of peas. Set aside.

Pie filling

Mix together the sugar, cornstarch and cinnamon. Add the rhubarb. Stir and fold until well coated. Add the lemon juice and stir. Separate the egg yolks from the whites, beat the yolks and set aside.

The Pie

Roll out the pie dough. Line a 9 inch pie plate and crimp.

Mix the egg yolks into the rhubarb and place in the pastry lined pie plate. Top with the crumbs.

Bake at 400° F. for about 40 minutes.

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