Divine Rhubarb Pie with Speedy Pat in Pastry
From the kitchen of Janice Campbell
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Good for parties/potlucks|
1 1/2 cups flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup oil
3 tablespoons cold milk
1 1/2 cups brown sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter, melted
3 tablespoons milk
3/4 teaspoon vanilla
5 cups rhubarb cut in pieces half an inch long
1/4 cup flour
1/2 cup brown sugar
1/4 cup butter, softened
Preheat oven to 350 degrees.
Put dry ingredients directly into a 9 or 10 inch pan.
Combine oil and milk in measuring cup, beat with a fork until creamy.
Pour all at once over dry ingredients, mix with fork until flour is completely dampened.
Push dough with fingers to line bottom and sides of pie pan. A fluted pie pan works best.
Spread rhubarb over pastry. Mix brown sugar, flour, salt, and cinnamon.
Work in the melted butter. In another bowl, beat the eggs, add milk and vanilla.
Gradually blend in the dry ingredients.
Pour the mixture over the rhubarb in the pie shell, being sure all is coated.
Mix softened butter with brown sugar and flour until crumbly.
Sprinkle over pie before cooking.
Bake for 1 1/2 hours, until custard is set.
This recipe has not been reviewed. Log in now to rate this recipe.