It's springtime.....I love rhubarb, I love pie, I love streusel topping....put them all together for pure heaven in a pie shell. I used a deep-dish frozen pie shell for convenience.
1 1/2 pound rhubarb, cut in chunks for pie use
1/3 cup water
3 Tbl flour
3/4 cup sugar
Topping: cut all ingredients together as usual
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon, or more depending on your taste.
Put all rhubarb ingredients in a large sauce pan, bring to a boil, cover with lid ajar for steam to escape and simmer for 5 minutes until tender. Pour into pie shell and put topping on top. I put on cookie sheet lined with foil then baked in a 375 degree oven for 20 minutes, rotated the pie and baked for another 15 minutes. Remove from oven and cool completely.
1 1/2 pound rhubarb, cut in chunks for pie use
1/3 cup water
3 Tbl flour
3/4 cup sugar
Topping: cut all ingredients together as usual
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon, or more depending on your taste.
Put all rhubarb ingredients in a large sauce pan, bring to a boil, cover with lid ajar for steam to escape and simmer for 5 minutes until tender. Pour into pie shell and put topping on top. I put on cookie sheet lined with foil then baked in a 375 degree oven for 20 minutes, rotated the pie and baked for another 15 minutes. Remove from oven and cool completely.
