Rhubarb
Crumble Cream Pie
Ingredients:
1
pie crust for 9” pie pan
3
eggs
2
T milk
2
c sugar (or 2 c Splenda)
3/4
tsp nutmeg
4
T flour
4
c cut up rhubarb (best if smaller pieces)
Crumble
Topping:
2
c flour
2/3
c sugar
1/2
c cold butter
(optional
½ tsp cinnamon ~ we don't use this but some people like it)
Heat
oven to 400°.
Place
pie crust in pie pan and flute edges as desired.
Slightly
beat eggs. Add milk and beat a little more to blend.
Mix
nutmeg, sugar and flour into egg mixture. Stir to completely
incorporate ingredients.
Pour
in rhubarb and stir to coat well.
Pour
rhubarb mixture into prepared pie crust.
Mix
flour and sugar for crumble topping well.
Cut
butter into small pieces. Cut butter pieces into flour mixture until
it resembles coarse crumbles. You do not want large pieces of butter
for this topping.
Pour
crumble mixture over rhubarb carefully to cover the whole top of the
pie. Slightly pat down. Cover outer edge of pie crust with a 2”
strip of foil.
Bake
pie for 50 minutes. Remove foil and bake for approximately 10 minutes
more, or until crumble is slightly browned. Please remember, ovens
vary, so adjust the time for your oven.
Cool
on rack and enjoy, especially with vanilla ice cream!
Trust me on this one, this is a huge favorite of our family and many people who I have shared it with over the years in our home and at many carry-in dinners. The original recipe came from a dear friend of mine who has since passed away. I tweaked hers a bit to improve an already amazing pie. She wrote it on a scrap of paper and it is one of my treasured hand written recipes!
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