Updated: May 12, 2011 12:45PM
MAKES 1 (9-INCH) PIE
1¼ cups all-purpose flour ¼ teaspoon salt 3 to 4 tablespoons cold water
¼ teaspoon salt
3 to 4 tablespoons cold water
1½ cups sugar ¼ cup all-purpose flour ¾ teaspoon nutmeg 3 eggs, lightly beaten 4 cups sliced rhubarb
¼ cup all-purpose flour
¾ teaspoon nutmeg
3 eggs, lightly beaten
4 cups sliced rhubarb
½ cup all-purpose flour ¼ cup brown sugar
¼ cup brown sugar
For the pastry: In bowl, mix flour and salt. Cut in shortening or butter until mixture looks like gravel. Add water 1 tablespoon at a time, tossing with fork until moistened. Form dough into a ball.
On lightly floured surface, flatten dough and roll out to (12-inch) circle. Ease into (9-inch) pie plate. Trim edges and crimp.
For the filling: In another bowl, combine sugar, flour and nutmeg. Beat in eggs, then stir in rhubarb. Turn mixture into prepared pastry.
For the topping: In small bowl, combine flour, brown sugar and butter with fork until it resembles coarse crumbs. Sprinkle over top of pie.
Bake in preheated 400-degree oven for 40 minutes. If edges become too brown, gently cover with strips of foil for last 20 minutes.
Favorite Recipes of Great Midwest Cooks (published by Midwest Magazine)
Nutrition facts per serving: 457 calories, 18 g fat, 8 g saturated fat, 99 mg cholesterol, 68 g carbohydrates, 43 g sugars, 6 g protein, 554 mg sodium, 2 g fiber