Crispy Rhubarb Pie
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Three generations have been savoring this wonderfully delicious pie and it 's no wonder. With its rhubarb filling and crumbly sugared cornflake topping, it bakes up juicy, sweet and crunchy.
| Yield: | 1 - 9 inch pie |
| Ingredients | |
| 3 1/2 cups diced rhubarb 1 tablespoon all-purpose flour 1/2 cup white sugar 1 recipe pastry for a 9 inch single crust pie 1/4 cup butter 1/2 cup packed brown sugar 1/2 cup crushed cornflakes cereal 1/2 cup all-purpose flour | |
- Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
- Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 314 cal | Total Fat: | 13.4 g | Cholesterol: | 16 mg | |||
| Sodium: | 202 mg | Carbohydrates: | 46.8 g | Fiber: | 2.1 g | |||
| Protein: | 2.9 g | |||||||
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