Doris, S. Indiana, where it is very hot and humid., it is hot here, too! That is in Southern NM and we have had high 90's and low 100's. Anyway, here is your rhubarb pie recipe. The recipe is easy enough to follow and make! We love it! T & T

Crumb Top Rhubarb Pie

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter*
3 to 4 tablespoons cold water

Filling Ingredients:
1 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb - this means 1/2" round approx.
1/3 cup chopped pecans, if desired – I omitted

Topping Ingredients:
1 cup all-purpose flour
2/3 cup sugar
1/2 cup cold LAND O LAKES® Butter*

Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.

Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Yield: 8 servings.

listed under Pies on Nancy's message board.
Chris in NM

http://www.nancyskitchen