In my opinion,
even better than THE WORLD'S BEST RHUBARB PIE
Roll out dough on lightly
floured board and fit into 9" pie
Mix sugar and flour. Layer
rhubarb and sugar mixture in pie
Place flour and brown sugar in food processor and process for 10 seconds. Add chunks of butter and process for 10 - 20 seconds more. If you don't have a food processor, mix all ingredients by hand until crumbly.
Gently distribute topping evenly over filled pie crust.
Cover edge of pie with a strip
of aluminum foil, securing with
Bake at 400 degrees for 40
to 50 minutes, until filling begins to
Cool and serve with vanilla ice cream.
This pie is very rich and
sweet/sour, so it can make anywhere
Note: For vegan
version, use soy margarine instead of butter,