MAMMY'S RHUBARB PIE

MAKES ONE 9-INCH PIE

I love this. This is what rhubarb is all about. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust.

INGREDIENTS

1 9-inch pie shell (see Favorite Pie Crust recipe.)

4 cups of 1-inch thick rhubarb slices (about 8 large stalks or 1-1/2 pounds)

1 cup sugar

4 tablespoons all purpose flour

1/2 teaspoon fresh lemon juice

1 teaspoon salt

Crumb Topping (below)

Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack.

CRUMB TOPPING

1 cup all purpose flour
Dash of salt
1/2 cup sugar
1/4 cup butter, softened

Combine ingredients; mix with hands until large crumbs form.

Note: Rhubarb is tart. Depending on your taste, you might want to add more sugar.

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 ingredients for the filling in half. Use the same amount of crumbs and crust. Place baked pie on a round plate. (The same can be done with a larger tart pan and the full amount of filling)

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