I had never cooked with rhubarb before and was hesitant to even try. My Mom was 100% anti-rhubarb and could not comprehend why anyone in their right mind would eat it on purpose. I don't know where this disdain for rhubarb came from. Truth is, I have no recollection of her ever having tasted it. Still, my Mom was against rhubarb, and so being the good daughter, I stood my Mom in her refusal to eat it. Then I grew up, hit my rebellious streak and decided to throw caution to the wind and have a taste of my husband's dessert. Apple rhubarb pie! That taste of my husband's dessert amounted to a little less than half of his slice of pie. I had been converted. No disrespect to my dear Mother. And so it is with great delight that I share this recipe with you. Enjoy.
Ingredients:
Crust
1 cup all purpose flour
1/3 cup powdered sugar
1/3 cup cold butter
Filling
1 1/4 cup sugar
1/4 cup all purpose flour
1/2 tsp. salt
2 eggs gently beaten
3 cups chopped fresh rhubarb (you can use frozen and it should be fine)
Topping
3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/3 cup cold butter
Preheat oven to 350 degrees. In a bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press into a 9 X 9 inch pan or baking dish. Bake at 350 degrees for 15-18 minutes.
Meanwhile, in another bowl combine the ingredients for the filling. Adding the rhubarb last and gently folding it in. Spread over the warm crust and make the topping.
In a small mixing bowl combine the first 3 ingredients for the topping. Then using your pastry blender again, cut in butter until crumbly and sprinkle over the filling. Bake for 45-50 minutes.
