Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.
Ingredients
- unbaked 10-inch pie shell: 1 piece
- slightly beaten eggs: 2 piece
- rhubarb: 3 cups (diced)
- ½ cups white sugar: 1 piece
- milk: 0.5 cup
- cornstarch: 1 tsp
- nutmeg: 0.25 tsp
- salt: 0.125 tsp
- all-purpose flour: 1 cup
- firmly packed brown sugar: 0.5 cup
- margarine: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
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Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
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Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
