Rhubarb Pie #2
The Rhubarb Pie presents a delightful blend of tartness from the fresh rhubarb and sweetness from the sugar, crowned with a crumbly, buttery topping. This pie is a celebration of spring and early summer when rhubarb is at its peak, offering a nostalgic taste of classic American desserts. The hint of nutmeg provides a gentle spice backdrop that accentuates the rhubarb’s natural flavors. Best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream, this pie offers a perfect balance of textures and tastes that make it an irresistible treat for any occasion.
Pie Ingredients
- 2 Eggs
- 1 1/2 c. Sugar
- 3 T. Flour
- 1 pinch Salt
- 1 T. Butter, melted
- 1/4 tsp. M-K Ground Nutmeg
- 3 c. Rhubarb
- 1 Pie Shell
Topping Ingredients
- 1/2 c. Flour
- 1/4 c. Brown Sugar
- 1/4 c. Butter
Pie Directions
- In a mixing bowl, combine eggs, sugar, flour, salt, melted butter, and M-K Ground Nutmeg. Stir until well blended.
- Gently fold in the rhubarb.
- Pour the rhubarb mixture into the pie shell.
Topping Directions
- In a separate bowl, mix the topping ingredients together until it forms a crumbly texture.
- Evenly spread the topping over the pie filling.
Baking Directions
- Preheat your oven to 350°.
- Place the pie in the oven and bake for approximately 1 hour or until the filling is set and the topping is golden brown.
