This Single Crust Rhubarb Pie Recipe is simple and quick.
Make this scrumptious pie with fresh or frozen rhubarb.
The yogurt ingredient gives it a creamy texture filling ... and so delicious!
You can use a home-baked pastry pie crust OR a store bought pie crust.
A great single crust, rhubarb pie filling recipe!
I made this delectable pie today, (using an unbaked, purchased pie shell) and it turned out great!
The recipe calls for plain yogurt, but I used strawberry yogurt for an even tastier pie!
If you use frozen rhubarb, defrost the rhubarb in a sieve over a bowl, and discard the excess liquid.
1 pie shell, unbaked, 9" size
1/2 cup plus 3 tbsp. all-purpose flour
1 1/3 cup granulated sugar
1 cup yogurt, plain (or strawberry yogurt)
1/2 tsp. vanilla extract
3 1/2 cups chopped fresh or frozen rhubarb
FOR THE TOPPING
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 tsp. cinnamon
1/4 cup margarine or butter
In a large bowl, combine the rhubarb, flour, sugar, vanilla and the yogurt,
Mix to combine and place in bottom of unbaked pie shell.
In a bowl, combine the flour, sugar, and the cinnamon.
Cut in the margarine or butter until mixture resembles coarse crumbs.
Sprinkle the topping mixture over the rhubarb filling.
Bake at 450° F for 15 minutes, and then reduce heat to 350° F, and continue to bake for approximately 30 minutes, or until the rhubarb is tender.
Serve your Pie warm or cold with ice cream or whipped cream.
Tasty just plain too!
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