Be-Bop-A-Do-Wop Rhubarb Pie
By crisscut
Ingredients
- No-Roll Pastry:
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tbsp. sugar
- 1/2 cup vegetable oil
- 2 tbsp. 2% reduced-fat milk
- Filling:
- 6 cups diced unpeeled rhubarb
- 2 cups sugar
- 6 tbsp. all-purpose flour
- 1 tbsp. chilled butter, cut into small pieces
- Topping:
- 1/4 cup chilled butter, cut into small pieces
- 1/4 cup sugar
- 1/2 cup all-purpose flour
Details
Servings 10
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
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.
You'll also love
- Banana Split Muffins 4.3/5 (3 Votes)
- Elk: Peppered Grilled Medallions... 5/5 (1 Votes)
- Honey Garlic Moose 4.2/5 (5 Votes)
- Banana / Pumpkin Bread - Nuwave... 5/5 (1 Votes)
- Rhubarb Cake with Jello 4.7/5 (3 Votes)
Review this recipe