TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Homemade Pie Crust

Rhubarb Custard Pie

Sour Cream Rhubarb Squares

Stewed Rhubarb

Rhubarb Crunch

Pie and Tart Recipes

Pennsylvania Dutch Recipes

Mammy's Rhubarb Crumb Pie

Makes one 9-inch pie

I love this recipe. Although rhubarb can be used in other dishes, such as cakes and sauces, rhubarb pie is the ultimate presentation. I prefer a crumb topping, probably because that is how my Pennsylvania Dutch grandmother and mother made many of their pies, but the crumbs can be replaced with a full or lattice crust. Rhubarb is very tart, which is why it takes an ample amount of sugar. This is an easy and delicious dessert or sweet treat.

Ingredients

  • One 9-inch unbaked pie shell, store-bought or homemade (see the similar and related recipes)
  • 4 cups of 1-inch thick rhubarb slices (about 8 large stalks or 1-1/2 pounds)
  • 1 cup granulated sugar, more or less to taste (see comments above)
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
   Crumb Topping
  • 1 cup all-purpose flour
  • Dash of salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter, preferably unsalted, softened

Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into pie shell. Bake for 30 minutes.

Meanwhile, make the crumb topping. Combine the ingredients; mix with hands until large crumbs form. After the pie has baked for 30 minutes, sprinkle the crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on a rack before serving.

Variation: For a more elegant presentation, bake the pie in a 9-inch tart pan with removable bottom. Reduce the rhubarb to 2 cups and cut the other ingredients for the filling in half. Use the same amount of crumbs and crust. After cooling, remove the sides of the pan and place the pie on a serving plate. The same can be done with a larger tart pan and the full amount of filling.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.