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Ingredients

Directions

  • Prepare Pastry for Single-Crust Pie. Preheat oven to 400°. For filling: In a large bowl, combine 11/2 cups sugar, 1/4 cup flour and the nutmeg. Add the eggs; mix well. Gently stir in the rhubarb. Turn the mixture into the pastry-lined pie plate.

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  • For streusel: In a small bowl, combine 1/2 cup flour and 1/4 cup sugar. Using a pastry blender or your fingers, cut or rub in butter until mixture resembles coarse crumbs. Sprinkle over the pie.

  • Cover edge of pie with foil to prevent overbrowning. Bake for 20 minutes. Remove foil. Bake about 20 minutes more or until topping is golden.

Nutrition Facts

455 calories; 19 g total fat; 101 mg cholesterol; 182 mg sodium. 67 g carbohydrates; 6 g protein;

Pastry for Single-Crust Pie

Ingredients

Directions

  • On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a 12-inch circle. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge; do not prick pastry.

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  • In a bowl, stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Using cold water, sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

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