Friday, May 20, 2011

Rhubarb Crumble Pie

It was obvious to me that the leftover rhubarb would go not into a cake or muffin but into another pie. (I have a thing for pies. I just never get bored of making them.) This time around, finding inspiration for a rhubarb pie wasn't difficult- I just turned to my brand new copy of the beautiful Martha Stewart's New Pies and Tarts. (Just as an aside, this book has mouthwatering recipes with stunning photos accompanying it. I'm hoping to make the chocolate-pumpkin tart next week....) In the "Rustic" chapter of the book is nestled a recipe for Rhubarb Crumble Pie. Rhubarb. Crumble. Pie. Three things I love in one glass pie plate. All I'm going to say about this pie is that I left it out for the girls during sign in and when I came to check on it later, all that was left was a tiny bit of pie crust. I guess the girls can't resist a seasonal pie, either. There's nothing difficult about this pie- make the crumble while the dough chills and make the filling while the completed pie shell is chilling. Ice cream wouldn't be amiss here, but I'd understand if you just wanted all rhubarb, all the time.

Rhubarb Crumble Pie
from Martha Stewart's New Pies and Tarts

1 recipe of your favorite pie dough
1 3/4 pounds rhubarb, trimmed and sliced
1 cup sugar
2 tbsp cornstarch
pinch salt

3/4 cup flour
1/3 cup light brown sugar
3 tbsp sugar
pinch salt
6 tbsp cold butter or margarine, cut into pieces

Roll out your pie crust and fit into a 9 inch pie shell.
Crimp the edges, if desired. Chill until ready to fill.
For the crumble, combine the dry ingredients in a bowl. Whisk to combine and then rub in the margarine or butter until crumbly. Chill until ready to use.
Preheat your oven to 400. Place the rhubarb into a bowl. Add the sugar, cornstarch and salt and stir throughly to coat all of the fruit.
Pour the fruit into the shell and smooth down with a spatula.
Top evenly with the crumble.
Place on a baking sheet and put in the oven. Turn the heat down to 375 and bake until the topping is golden brown and the crust is lightly browned. Cool completely before serving. 

1 comment:

Chayah Nechama said...

:) right in time for me, thanks :) as I was looking for a pareve Rhubarb cake for Shabbos, will try it next week. Gut Shabbes :)