Wednesday, June 6, 2012

French Rhubarb Pie

Our assistant pastor and his wife had us over for lunch on Sunday.  She served this pie and it was absolutely delicious!!  My son who is a pie eater just loved it.  He ate two pieces of it.  We told him he couldn't have seconds during dinner but she offered him the last piece later on in the afternoon.  She knew he wanted it and let him finish it off. 
She was kind enough to give me the recipe.  The crumb topping caramelizes on top.  The combination of the sweet topping and the tart rhubarb is Divine!!


To make the pie combine 1 cup sugar, 2-3 cups of rhubarb (I had a larger pie plate so I used 3 cups) and 1 large eggs.  Pour it into an unbaked pie crust.  Our rhubarb is a green variety.  It is green with a tint of red to it at the bottom of the stalks.


Mix together 1 cup brown sugar, 3/4 cup flour, and 1 stick of butter.  Mix with a pastry blender until crumbly.  Pour over the top of the pie.



Bake at 450 degrees Fahrenheit for 15 minutes.  Drop the heat to 350 degrees Fahrenheit and bake for another 35-40 minutes. 


I only had dark brown sugar so my pie is a little darker than the pastor's wife was.  We couldn't wait to try it so we had some warm with a scoop of vanilla ice cream.  It was just as scrumptious as the one we had on Sunday!!


French Rhubarb Pie
1 cup sugar
1/2 tablespoon of vanilla
2-3 cups rhubarb
1 large egg
unbaked pie crust

Topping
1 cup brown sugar
3/4 cup flour
1/2 cup butter

Mix sugar, vanilla, rhubarb, and egg.  Place in pie crust.  Mix with a pastry blender brown sugar, flour, and butter.  Place on top of pie.  Bake for 15 minutes at 450 degrees Fahrenheit.  Drop heat to 350 degrees Fahrenheit and bake for another 35-40 minutes. 


I am linking to Frugal Days Sustainable Ways



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