Rhubarb Pie Barb Fankhauser's Style
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Why I Love This Recipe
My mom used to make this pie at Christmas and Thanksgiving
Ingredients You'll Need
Fresh or frozen Rhubarb- thick sliced
To measure the amount of Rhubarb needed take pie pan you're going to use and fill it w/ Rhubarb 'till slightly heaping then pour in bowl and wash and dry your pie pan
1 TBS Butter
1 tsp vanilla
1 Cup white sugar (I use 1/2 cup wh sugar and 1/2 cup light br sugar)
Couple shakes of salt
3 TBS Cornstarch
Pie crust homemade or store bought
OATMEAL CRUNCH TOPPING
3/4 cup quick cooking oats
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
Dash of salt
Cold butter
Directions
Preheat oven to 375 F
Mix vanilla and lemon juice together and pour over rhubarb
Mix then add sugar, cornstarch and salt and mix well
Poke a few hole w/fork on bottom of crust
Pour filling into crust
Add topping
Cover edges w/ tin foil so they don't burn
Bake at 375F
TOPPING
Mix oats, sugar, flour and salt together
Cut in butter 1 TBS at a time 'till mix is crumbly