Rhubarb Pie Barb Fankhauser's Style
  • 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
  • 3/4 cup quick cooking oats
  • 3/4 cup packed light brown sugar
  • 3/4 cup all-purpose flour
  • Dash of salt
  • Cold butter
  1. Preheat oven to 375 F
  2. Mix vanilla and lemon juice together and pour over rhubarb
  3. Mix then add sugar, cornstarch and salt and mix well
  4. Poke a few hole w/fork on bottom of crust
  5. Pour filling into crust
  6. Add topping
  7. Cover edges w/ tin foil so they don't burn
  8. Bake at 375F
  10. Mix oats, sugar, flour and salt together
  11. Cut in butter 1 TBS at a time 'till mix is crumbly
My mom used to make this pie at Christmas and Thanksgiving