Mammy's Rhubarb Pie with Crumb Topping
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.
- One 9-inch unbaked pie shell, store-bought or homemade (see the similar and related recipes links)
- 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
- 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)