Aunt Fran’s Rhubarb Crisp Pie
Line a 9” pie plate with your favourite pastry
Heat oven to 425F
Put 4 cups of cut up rhubarb in the pastry lined pie plate
Combine 1-1/4 cups of sugar, 1/3 cup flour and 1/4 tsp cinnamon and sprinkle over rhubarb
Beat 1 egg and 2 tbsp cream with fork and pour over rhubarb mixture
Combine 1/4 cup brown sugar, 1/2 cup flour and 1/4 cup butter, first with fork then with fingers to make a crumbly mixture
Sprinkle this mixture over the pie
Bake at 425F for 20 minutes then reduce oven temperature to 375F and bake about 20 minutes more, or until top is brown and rhubarb tender
Serve warm or cold with sweetened whipped cream.