This recipe for one-crust rhubarb pie sports a streusel topping, which is a very common way to top a one-crust pie in Eastern Europe. Blueberries or strawberries can be substituted for part of the rhubarb. If desired, this can be baked in a 13x9-inch pan and cut into squares. In Polish, the streusel would be called kruszonka, which literally means "crumble." Here are more Eastern European Rhubarb Recipes.

Here is a larger photo of Rhubarb Streusel Pie.

See Also

Top Eastern European Rhubarb Recipes

Strawberry-Rhubarb Pie Recipe

Eastern European Rhubarb Cream Tart Recipe

Ingredients

• Pie Dough:
• 1/2 recipe Lard-Butter-Vinegar Pie Crust OR 1 purchased (9-inch) unbaked pastry shell, thawed if frozen
• Filling:
• 2 large eggs, separated
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 cups chopped rhubarb (about 3 large ribs)
• Streusel Topping:
• 1/2 cup all-purpose flour (or rolled oats)
• 1/4 cup sugar (or brown sugar)
• 2 tablespoons butter

• Prep Time: 30 minutes
• Cook Time: 40 minutes

• Total Time: 70 minutes
• Yield: 9-inch Rhubarb Streusel Pie

Preparation

1. Roll out pie dough and fit into a 9-inch pie pan. Heat oven to 425 degrees. Beat egg whites until stiff peaks form. Set aside. In a medium bowl, combine 1 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt, 2 egg yolks and rhubarb. Stir in 1/3 of egg whites to lighten mixture, then fold in remaining whites. Pour into prepared pie shell.
   
   
2. In a small bowl, combine 1/2 cup flour with 1/4 cup sugar, then cut in 2 tablespoons butter with fingers until crumbly. Scatter across the top of the pie. Place pan on a baking sheet to catch any drips. Bake 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes or until bubbly around the edges. To eat warm, cool slightly before cutting and serving. Otherwise cool completely on a wire rack.