Another of Auntie Bessie’s favorites.

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Rhubarb Crumble Pie

Joan Donogh
Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 1 9 inch pie


  • Pastry for 9 inch pie


  • 5 cups chopped rhubarb
  • 1/4 cup water
  • 3/4 cup sugar
  • 3 tablespoons flour


  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons rolled oats

Honey Lemon Yogurt Sauce

  • 1 1/4 cups vanilla yogurt
  • 3 tbsp liquid honey
  • 3/4 tsp. grated lemon rind.



  • In large saucepan place rhubarb and water. Stir together sugar & flour; add to rhubarb. Cook over medium heat till boiling. Reduce heat and simmer, partially covered until rhubarb is tender (about 5 minutes, don't let it get mushy). Set aside.


  • Combine butter, sugar, flour & oats for topping. Blend until mixture resembles coarse crumbs.


  • Spread filling in pastry shell, cover with topping. Bake 35-40 minutes in 350 degree oven. Serve warm or cool with sauce.


  • In a small bowl combine all ingredients. Refrigerate until serving time.



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