Rhubarb Surprise Pie
Cindi M Bauer
3 cupsthinly sliced fresh rhubarb
1 (9-inch)unbaked pie crust (see *note)
1 tsp.all-purpose flour
1 (3-oz.)box strawberry gelatin
1/2 cupall-purpose flour
1 cupgranulated sugar
1/2 tsp.ground cinnamon
1/4 cupbutter, melted
How to Make Rhubarb Surprise Pie
- Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
- Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
- Arrange the rhubarb in the unbaked pie crust.
- Sprinkle the strawberry gelatin powder over the rhubarb.
- In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
- Sprinkle the crumb mixture over the top of the pie.
- Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
- I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
- Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
- Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
- I refrigerate leftovers (uncovered) in the fridge.
- *Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.