Rhubarb Crunch

3 cups thinly sliced rhubarb

1 cup sugar

3 T flour

¼ t salt

Mix until blended.  Place in medium-sized greased casserole dish or nine inch pie plate.

Combine:

½ cup brown sugar

½ cup of oatmeal

1cup of flour

Cut in one stick of butter with fork or pastry blender until mixed through.  Sprinkle it over rhubarb mixture. Sprinkle 2 teaspoons of sugar over top.

Bake at 375 degrees for forty minutes or until rhubarb is cooked through.  Serve warm or cold with vanilla bean ice cream.

Mommy's Rhubarb Custard Pie Story

Eat pie and feel lucky.

 

When I think of my mother, I think of her in the kitchen. She loved to cook and bake and deemed it as her hobby. All I know for sure is something magical happened in our tiny, turquoise kitchen and our family's breakfasts, lunches and dinners were the miraculous proof. My favorites dishes were her chicken and dumplings and lasagna, but mostly I loved her pies, especially her rhubarb custard pie.

 

When my mommy made pies for church potlucks and family reunions she always, always brought home an empty pie tin. My Daddy always told me how lucky I was to have a mother that could bake a perfect pie. I am lucky and so are you.

 

 

 

 

 

 

 

 

 

Courtesy of:

'Eat pie, love life'

Jen Wagoner
booklinda@sweetie-licious.com

Contact me to book Linda 

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