Rosie's Rhubarb Pie
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This is what rhubarb is all about, I love Rhubarb Pie. For a change, you can try a Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust. INGREDIENTS 1 (9-inch) pie shell, see My Favorite Pie Crust 4 cups of 1-inch thick rhubarb slices 1 cup sugar 4 tablespoons all-purpose flour 1/2 teaspoon lemon juice 1 teaspoon salt Crumb Topping Preheat oven to 425 degrees. Combine the rhubarb, sugar, flour, lemon juice, and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle Crumb Topping on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack. CRUMB TOPPING 1 cup all-purpose flour Dash of salt 1/2 cup sugar 1/4 cup butter, softened Combine ingredients; mix with fingers until large crumbs form. NOTE - Rhubarb is tart. Depending on your taste, you might want to add more sugar. VARIATION - For a more elegant presentation. Bake the pie in a 9-inch tart pan with removable bottom. Reduce the rhubarb to 2 cups and cut the ingredients for the filling in half. Use the same amount of crumbs and crust. Place baked pie on a round plate. You can also use a larger tart pan and the full amount of filling.