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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My wife's favorite birthday present, since her b-day is at the end of May right when the rhubarb is in it's best picking season. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon salt |
1 tablespoon sugar |
1/2 cup vegetable oil |
2 tablespoons 2% low-fat milk |
6 cups diced unpeeled rhubarb |
2 cups sugar |
6 tablespoons all-purpose flour |
1 tablespoon chilled butter, cubed |
1/4 cup chilled butter, cubed |
1/4 cup sugar |
1/2 cup all-purpose flour |
Directions:
1. Preheat oven to 350°F.
2. Prepare pastry. mix flour, salt, and sugar. Add oil and milk incorporating with pastry cutter or fork. Press into deep dish pie pan by hand.
3. Prepare filling. Combine rhubarb, sugar, and flour. place into pastry lined pie pan. Dot with butter.
4. Prepare Topping. Mix butter, sugar ,and flour with pastry cutter or fork until crumbly. sprinkle over filling.
5. Bake 1 hour or until filling is bubbly and topping is browned.
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