CRUSTY RHUBARB PIE .... no roll pastry

Nancy J. Patrykus


"Tis the season" ....all to short.
So enjoy your fresh rhubarb while you can!
I have baked this quite a few times since it was first published in Relish.
It is a spring delight and I look forward to making a couple every, spring, with the rhubarb out of my garden.
It is not to sweet and wonderfully tart.
Fell free to add strawberries , for a change.
I have and it is a delight...

★★★★★ 1 vote
15 Min
1 Hr


no roll pastry : below
1-1/2 c
1 tsp
1 Tbsp
1/2 c
vegetable oil
2 Tbsp
filling: below
6 c
diced, unpeeled rhubarb
1 Tbsp
chilled butter, cut into small pieces
1 to 1-1/2 c taste
6 Tbsp
topping : below
1/4 c
chilled butter, cut into small pieces
1/4 c
1/2 c


1Pre-heat oven to 350.
To prepare pastry:
Mix flour, salt and sugar.
Pour in vegetable oil and milk.
Mix well with a fork.
Transfer to a deep-dish pie pan and press with fingers to spread over the bottom and up the dides of pie pan.
2To prepare filling:
Combine cut up rhubarb with sugar and flour.
Spoon into pie crust
Dot with butter.
3To prepare topping:
Mix butter, sugar and flour with a pastry blender, or your hands till crumbly.
Sprinkle over rhubarb mixture.
4Bake 1 hour...or until topping is browned
and filling is bubbly.
5Great served with ice cream cool-whip...etc.
6This last picture shown here and the recipe is from:
Relish Magazine in a newspaper. 2010 or 2011
*** Please be aware that if you go to this site
the recipe shown is not like the ingredients in the 2010 Relish article I had seen ...This time there is a typo error.
It is not 1-1/2 cups of oil,for the pastry.
It is only 1/2 cup!
SITE; pie-/

recipe was submitted by : B. Maggs of Cle Elum, WA.
It was her mothers recipe from Mass.
It seems to me appropriate to acknowledge her mom..seeing as we just celebrated
MOTHERS DAY this last Sun. ... Nancy P. 5/15/12

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