Be-Bop-A-Do-Wop Rhubarb Pie PRINT
- YIELD: 10 servings
- PREP TIME: 20 min
- COOK TIME: 60 min
|1½||cups all-purpose flour|
|½||cup vegetable oil|
|2||tbsp. 2% reduced-fat milk|
|6||cups diced unpeeled rhubarb|
|6||tbsp. all-purpose flour|
|1||tbsp. chilled butter, cut into small pieces|
|¼||cup chilled butter, cut into small pieces|
|½||cup all-purpose flour|
Preheat oven to 350 degrees.
To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer toa deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter.
To prepare the topping, mix butter, sugar and flour (with a pastry blender or your hands) until crumbly. Sprinkle over rhubarb mixture.
Bake 1 hour or until filling is bubbling and topping is browned.