A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Ingredients
- white sugar: 1 cup
- all-purpose flour: 2 Tbsp
- egg: 1 piece
- vanilla extract: 0.5 tsp
- all-purpose flour: 0.75 cup
- brown sugar: 0.5 cup
- butter: 0.33333 cup (softened)
- 1-inch pieces rhubarb: 2 cups
- unbaked pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
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Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
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Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
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Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
