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French Rhubarb Pie

Course: Pies

Ingredients

  • 1 Cup Sugar
  • 1 Egg
  • 2 Tablespoons Flour
  • 1 Teaspoon Vanilla
  • 4 Cups Raw Rhubarb Chopped, (About 1 1/2 Pounds or 6 to 7 Stalks)
  • 1 Unbaked Pastry Shell

Crumb Topping:

  • 1/2 Cup Brown Sugar
  • 3/4 Cup Flour
  • 1/3 Cup Butter

Instructions

  • In a small bowl, mix together sugar, egg, 2 tablespoons flour, and vanilla.
  • Add rhubarb to a medium bowl and pour over egg mixture; stir until well combined.
  • To make the crumb topping, cream butter and brown sugar in a medium bowl and then cut in flour and work into crumbs.
  • Add the rhubarb to the unbaked pie crust and cover with crumbs. Bake in hot oven (425 degrees) for 15 minutes, then in slow oven (325 degrees) for approximately 1 hour until filling is thick and bubbly in the center.
  • Place on a wire rack and cool completely, about 4 hours, before cutting into the pie to prevent it from becoming runny.

Notes

This family recipe has been traditionally made as a "French" pie with a crumb topping; however, it may also be made with a lattice top. If so, make an egg wash of 1 egg beaten with 1 tablespoon milk or water. Brush crust with the egg wash and sprinkle generously with turbinado sugar.