Delicious rhubarb pie, with a light custard filling and a crumb topping. Can be made with fresh or frozen rhubarb.
1 9-inchpie cruststore-bought or homemade, regular size (not deep dish)
1egg whitefor brushing pastry bottom before filling (optional)
5cupsrhubarbfresh or frozen, diced
2Tbspbuttermelted and cooled
Pinchsaltif using unsalted butter
**For frozen rhubarb, thaw completely in a strainer, to remove excess moisture. Pat dry, then toss in 1 Tbsp flour.
Preheat oven to 400F. with rack in lower third of oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
While oven is preheating, prepare your rhubarb by washing and dicing. Place in a large bowl. In a small bowl, beat the egg. Add the all-purpose flour, sugar, vanilla and melted and cooled butter and stir well until smooth. Set aside.
Pop your unfilled pie shell into the preheated oven and pre-bake for about 5 minutes. Remove from oven and let cool slightly. *If desired, you can brush the bottom of the pie shell with an egg white wash, to help it from getting soggy. Simply beat an egg white with a splash of water and brush on the bottom of the pre-baked pie shell.
Prepare your filling, by combining your egg/flour/sugar mixture with your cut rhubarb and stir well to coat the rhubarb evenly. Spoon filling into your prepared pie shell.
Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and cut or rub into the flour mixture until you have a nice crumb mixture. Scatter over-top of the pie.
*If desired, pre-heat a baking sheet by popping it into the oven for a few minutes before placing your pie in the oven. Place pie on baking sheet (to catch any bubble-overs) and bake at 400F for 10 minutes. Reduce oven temperature to 375F. and bake a further 40 - 45 minutes (50-55 minutes total) or until bubbly and golden.
Be sure to read the FAQ section and have a look at the step-by-step photos above the recipe card for more tips for making this pie.