Be creative EVERY DAY • A Challenge
Spring is here and my rhubarb is already trying to bloom! Time to make Rhubarb Pie 🙂
My recipe is adapted from The Kitchn’s Rhubarb Crumble Pie
Single pie crust: Line your pie pan and place in refrigerator while preheating oven to 375.
Mix ingredients in bowl and allow to set 15 minutes while you make crumble topping.
1.75 lbs chopped rhubarb (about 15 red stalks at least the width of your thumb)
1/2 cup white sugar
1/4 cup brown sugar (next time I’ll use 1/2 cup)
1/4 tsp salt
1/4 cup instant tapioca
Dash of Lemon Juice
Crumble topping: Combine ingredients by hand or pastry blender until butter is evenly distributed and begins to clump.
1/2 cup flour
1/4 cup almond meal
1/3 cup brown sugar
1/2 tsp salt
4 tbls chilled butter
Remove pie crust from refrigerator, fill with rhubarb mixture, top with crumble while squeezing to make a few nice clumps.
Place pie in larger pan and bake 1 hr till golden.
Serve with vanilla ice cream for those who don’t like the zingy tartness.
This pie was very tart, so I’ve noted in the ingredients to up the brown sugar.
I used a pre-made crust but the taste totally overwhelmed the rest of my homemade pie! Next time I will be sure to take the extra time to make a fresh one.