Description
Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.
Ingredients
- 1 unbaked 10-inch pie shell
- 2 slightly beaten eggs
- 3 cups diced rhubarb
- 1 ½ cups white sugar
- ½ cup milk
- 1 teaspoon cornstarch
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- ½ cup firmly packed brown sugar
- ½ cup margarine
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pie shell into a 10-inch pie plate. Combine eggs
- rhubarb
- white sugar
- milk
- cornstarch
- nutmeg
- and salt in a bowl. Pour mixture into pie shell.
- Blend flour
- brown sugar
- and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
- Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown
- about 40 minutes more.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 12