Another of Auntie Bessie’s favorites.

Rhubarb Crumble Pie
Ingredients
- Pastry for 9 inch pie
Filling:
- 5 cups chopped rhubarb
- 1/4 cup water
- 3/4 cup sugar
- 3 tablespoons flour
Topping:
- 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.
Instructions
Filling:
- 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.
Topping:
- Combine butter, sugar, flour & oats for topping. Blend until mixture resembles coarse crumbs.
Pie:
- Spread filling in pastry shell, cover with topping. Bake 35-40 minutes in 350 degree oven. Serve warm or cool with sauce.
Sauce:
- In a small bowl combine all ingredients. Refrigerate until serving time.
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