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The crumb topping of this pie adds a wonderful crunch and a hint of nuttiness that goes well with the rhubarb.

For Filling:
1 each 9 inch Pie crust
4 cups Rhubarb, diced
1/2 cup All-purpose flour
1 1/4 cups Sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground nutmeg
1 pinch Salt
For Crumb Topping:
1/2 cup All-purpose flour
1 cup Blanched almonds, finely ground
2/3 cup Sugar
1/2 cup Butter, cold, diced

1.  Preheat oven to 400.
2.  Line pie plate with pie crust, crimping the edges.
3.  Combine the rhubarb, flour, sugar, spices and salt and mix well.  Pour into the prepared pie plate.
4.  Combine the flour, almonds and sugar and mix well.
5.  Add the butter and cut in until coarse.  Spread evenly over pie filling.
6.  Cover edges of pie crusts in aluminum foil.
7.  Place on pie on a cookie sheet and place in center of the oven.
8.  Bake for 30 minutes, remove the foil and baked another 20-30 minutes or until crust is golden and pie is bubbling.
9.  Remove from oven and allow to cool before cutting and serving.