Rhubarb Pie Recipe

• 1 single pie crust
• 6 tablespoons flour divided
• 1 tablespoon sugar
• 5 cups rhubarb chopped
• ⅔ cup sugar + 1 tablespoon, divided
• 1 lemon zest only, optional

Topping

• ⅓ cup flour
• 3 tablespoons packed brown sugar
• 3 tablespoons white sugar
• ½ teaspoon ground cinnamon
• ⅓ cup cold butter

Instructions

1. Preheat oven to 425°F.
2. Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
3. In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.
4. Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
5. Bake on the bottom rack for 15 minutes.
6. Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.
7. Cool before serving.