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Receta Country Rhubarb Pie
by Robyn Savoie

Country Rhubarb Pie

Rhubarb pie with pecans/walnuts and a crumb topping for a delicious country pie.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • Filling:
  • 1 Large Egg
  • 1 Tsp. Vanilla Extract
  • 1 Cup Granulated Sugar
  • 1 Tbsp. All Purpose Flour
  • 1/2 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Nutmeg
  • 3 Cups Fresh or Frozen Rhubarb, Coarsely Chopped
  • 1 Unbaked 9-Inch Pie Shell or
  • Your Favorite Homemade Recipe
  • Topping:
  • 1/2 Cup Butter, Softened
  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Packed Light Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1/4 Cup Toasted Pecans/Walnuts, Chopped
  • 2 Tbsp. Quick Cooking Old-Fashioned Oats

Direcciones

1. Heat oven to 400°F.
For Filling:
2. In large bowl, beat egg slightly; add vanilla.
3. In another bowl, stir together 1 cup sugar, 1 tablespoon flour, cinnamon and nutmeg; add to egg mixture. Add rhubarb; pour into pie shell.
For Topping:
4. Stir together butter, 1/2 cup flour, brown sugar, 1/4 cup sugar, walnuts and oats until crumbly; sprinkle over rhubarb.
5. Bake 10 minutes. Reduce oven temperature to 350°F; bake an additional 40 minutes or until crust is golden brown. Cool on wire rack. Store in refrigerator.
Tip:
6. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.