Mom and I made a divine cobbler/pie this week. Everyone should try it. What a treat for the taste buds. It is a compilation of Aunt Peggy, Mom and Tasha. I thought all the parts would taste heavenly together, and boy was I right. I wish I had a picture of it to marvel over. Are you ready for the great reveal? It is a version of Rhubarb Pie. Even the name leaves my mouth watering for more, though my stomach cannot hold another bite. So, without further au-due... the recipe.
Ridiculously Good Rhubarb Pie
3 cups cut Rhubarb (frozen is okay)
1 cup sugar
3 Tbs Flour
Dash salt
2 Tbs butter
Topping:
1 ½ cup flour
1 cup oats
1 cup brown sugar
½ cup butter
1. Combine first 4 ingredients in a bowl, then transfer them to a 8" square baking dish. Lay chunks of the butter in several places over the Rhubarbs.
2. Make the topping. Melt topping butter. Combine topping flour, oats, brown sugar, and melted butter. Lay crumble on top of the rhubarb and butter chunks.
3. Bake at 400 degrees for 40-50 minutes. If the top starts to burn you can cover it lightly with foil.
I'm telling you, this one is heavenly. It is tart and sweet and absolutely mouth watering.
Home Sweet Home! by The Pioneer Woman
3 years ago
1 comment:
Guess what? I made some sugar-free apple (and a little pear) butter yesterday, and a small batch of grape jelly. The jelly was all from our own grapes, and the apple butter was from the neighbor's apples and a few of our pears. The butter is easy to make...just cut up cored apples into a pot with just a little water (leave on the peels). Boil until soft, then process through a food mill, which squeezes the pulp into a bowl, leaving the peels, etc. in the mill. Then put the resulting applesauce in a big crockpot on low, add spices (and sweetner if needed) and let it cook down by about half. Put this up in pint scalded jars, seal, and water-bath process for 20-30 minutes.
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