Rhubarb Crumble Pie
Rhubarb Crumble Pie
Makes 2 pies
Ingredients
1 ½ cups rhubarb, finely chopped
¾ cup brown sugar and ¼ cup brown sugar, divided
¼ cup water and 4 Tbsp water, divided
1 tsp lemon juice
1 Tbsp cornstarch
4 drops red food coloring
¾ cup Crisco
½ tsp salt
2 cups flour and ½ cup flour, divided
½ tsp soda
1 cup Quaker cranberry apple oatmeal
1/3 cup butter, melted
Directions
1. Combine rhubarb, ¾ cup brown sugar, ¼ cup water and lemon juice in a heavy stovetop skillet. Bring to boil. Reduce to simmer. Cook until rhubarb is tender and liquid reduced, about 20 minutes. Add cornstarch to thicken, stir smooth. Remove from heat. Color with food coloring. Allow to cool completely.
2. Preheat oven to 375 degrees F.
3. Combine Crisco, salt, 2 cups flour in a large bowl. Add 4 Tbsp water. Knead into a smooth, workable dough. Roll dough out to two large circles. Place in pie dishes. Use a fork to prick holes in the bottom of crust. Bake 12 minutes. Cool.
4. In a large bowl combine ½ cup flour, ¼ cup brown sugar, soda, a dash of salt and oatmeal in a large bowl. Mix in butter to create crumbles.
5. Spoon rhubarb filling over prepared crusts. Top with crumbles. Bake 20-25 minutes until top is golden. Cool before cutting.
