Hot Rhubarb Butternut Pie Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
150 gm: butternut cookies,
1 cup: (100g) plain cake crumbs,
60 gm: butter, melted,
1/3 cup: (25g) flaked almonds,
FILLING
750 gm: bunch rhubarb, trimmed and chopped,
2 large: (400g) green apples, peeled and gr, ated
1/2 cup: (110g) caster sugar,
1 teaspoon: grated orange rind,
1/4 cup: (35g) cornflour,
1/4 cup: (60ml) water,
3/4 cup: (75g) plain cake crumbs,
CRUMBLE
1/3 cup: (50g) self-raising flour,
50 gm: cold butter, chopped,
1/4 cup: (15g) shredded coconut,
1/4 cup: (50g) brown sugar,
Directions:
Grease a 23cm pie dish. Process cookies until finely crushed. Combine
cookie crumbs, cake crumbs and butter in bowl; mix well. Press over base
and side of prepared dish; refrigerate 30 mins.
Spread rhubarb filling into prepared dish, top with crumble, sprinkle with
almonds. Bake in a moderate oven about 30 mins or until pie is browned.
Serve hot with cream.
Filling: Combine rhubarb, apples, sugar and rind in the pan, simmer,
covered, about 5 mins, stirring occasionally, or until rhubarb is soft.
Simmer, stirring, for a further 10 mins or until the mixture thickens. Stir
in blended cornflour and water, and continue stirring until mixture boils.
Remove from the heat, stir in crumbs; cool.
Crumble: Sift flour into medium-sized bowl, rub in butter; stir in coconut
and sugar.
* Not suitable to freeze * * Not suitable to m/wave *
Posted by : Sue Rykmans.
Yield: 6 servings
Source from luhu.jp
cookie crumbs, cake crumbs and butter in bowl; mix well. Press over base
and side of prepared dish; refrigerate 30 mins.
Spread rhubarb filling into prepared dish, top with crumble, sprinkle with
almonds. Bake in a moderate oven about 30 mins or until pie is browned.
Serve hot with cream.
Filling: Combine rhubarb, apples, sugar and rind in the pan, simmer,
covered, about 5 mins, stirring occasionally, or until rhubarb is soft.
Simmer, stirring, for a further 10 mins or until the mixture thickens. Stir
in blended cornflour and water, and continue stirring until mixture boils.
Remove from the heat, stir in crumbs; cool.
Crumble: Sift flour into medium-sized bowl, rub in butter; stir in coconut
and sugar.
* Not suitable to freeze * * Not suitable to m/wave *
Posted by : Sue Rykmans.
Yield: 6 servings
Source from luhu.jp