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Barb Fankhauser's Rhubarb Pie


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

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 tsp lemon juice
1 tsp vanilla
1 1/2 Cup white sugar (I use 1 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


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


Pairs Well With


Notes

My mom used to make this pie at Christmas and Thanksgiving

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