Candied Rhubarb Pie

A cross between tart and sweet. This is a very good summer time pie.
Photo by Terry S.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/4

    cup + 1/2 cup sugar

  • 1/4

    tsp + 1/8 tsp salt

  • 1

    egg beaten

  • 4

    cups rhubarb (1/2 inch pieces)

  • 2

    Tbsp Tapioca

  • 1/2

    cup + 3 Tbsp all-purpose flour

  • 1/4

    cup softened butter (topping)

  • 2

    Tbsp melted butter

  • 1

    9-inch pie pastry (uncooked)

Directions

Topping: Blend 1/2 cup sugar, 1/2 cup flour, 1/4 cup softened butter and 1/8 tsp salt until crumbly. Pie: Combine remaining 1 1/4 cup sugar, 3 Tbsp flour, 2 Tbsp Tapioca, 1/4 tsp salt, 2 Tbsp melted butter, egg and rhubarb. Turn into pie pastry; sprinkle with topping. Bake at 375 degrees for 40 minutes.

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