Instructions
- Preheat oven to 425°F.
- Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
- In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.
- Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
- Bake on the bottom rack for 15 minutes.
- Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.
- Cool before serving.
Recipe Notes
If topping begins to brown too much, loosely cover with foil.This pie can be frozen before baking. To bake from frozen, place on a rimmed baking sheet. Preheat oven to 425°F. Place the pie in the preheated oven and bake 25 minutes. Decrease heat to 375 and bake an additional 35-45 minutes or until heated through. If the top begins to brown too much, loosely cover with foil.