Crusty Rhubarb Pie Recipe

Name: Crusty Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 teaspoon salt; 1 tablespoon sugar; 1/2 cup vegetable oil; 2 tablespoons milk; 6 cups dices unpeeled rhubarb; 2 cups sugar; 6 tablespoons flour; 1 tablespoon butter, cut into small pieces; 1/4 cup butter, cut into small pieces; 1/4 cup sugar; 1/2 cup flour

Servings: persons

1 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup vegetable oil
2 tablespoons milk
6 cups dices unpeeled rhubarb
2 cups sugar
6 tablespoons flour
1 tablespoon butter, cut into small pieces
1/4 cup butter, cut into small pieces
1/4 cup sugar
1/2 cup flour

1
To prepare pastry, mix flour, sugar and salt. Pour in vegatable oil and milk.
2
Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
3
To prepare filling, combine rhubarb, sugar and flour. Spon into piecrust. Dot with butter.
4
To prepare topping, mix butter,sugar and flourwith a pastry blender or yur hands until crumbling Sprinkle over rhubarb mixture.
5
Bake 1 hour at 350 pre-heated overn until filling is bubbling and topping is browned.

1147

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups flour, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup vegetable oil, and more.

Yes, Crusty Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crusty Rhubarb Pie

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