Single Crust Rhubarb Pie Recipe

Filling for a Rhubarb Pie with One Crust

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!

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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!

Ingredients

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

Directions

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!

Yummy!

Enjoy!

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