Rhubarb Crunch Pie Recipe

Name: Rhubarb Crunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups flour; 1/4 teaspoon salt; 1 1/2 tablespoons powdered sugar; 1/4 cup butter, plus; 2 tablespoons butter; 1 egg yolk, slightly beaten; 4 -5 tablespoons cold water; Filling; 3 cups rhubarb, chopped; 1 cup sugar; 3 tablespoons flour; 1/8 teaspoon salt; 2/3 cup flour; 1/2 cup sugar; 1/3 cup butter, softened

Servings: persons

Crust
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 tablespoons powdered sugar
1/4 cup butter, plus
2 tablespoons butter
1 egg yolk, slightly beaten
4 -5 tablespoons cold water
Filling
3 cups rhubarb, chopped
1 cup sugar
3 tablespoons flour
1/8 teaspoon salt
2/3 cup flour
1/2 cup sugar
1/3 cup butter, softened

1
Crust:.
2
Sift flour, salt and powdered sugar into bowl.
3
Cut in butter until mixture resembles coarse crumbs then add egg yolk and water.
4
Form into ball.
5
Roll out to 1/8 inch thickness and line a 9 inch pie pan.
6
Filling:.
7
Mix together rhubarb, 1 cup sugar, 3 tablespoons flour and salt.
8
Pour into pastry shell.
9
Mix together remaining flour, sugar and margarine, mix to form coarse crumbs.
10
Sprinkle over top of rhubarb mixture.
11
Bake in 425 degree oven 10 minutes.
12
Reduce heat to 350 degree and bake 40-50 minutes.

913

kcal

Calories

Fat

139

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 16 ingredients. The key ingredients include: Crust, 1 1/2 cups flour, 1/4 teaspoon salt, 1 1/2 tablespoons powdered sugar, and more.

Yes, Rhubarb Crunch 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.

Rhubarb Crunch Pie

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