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Title: Hot Rhubarb Butternut Pie
Categories: Pie Fruit Dessert
Yield: 6 Servings
| 150 | g | Butternut cookies |
| 1 | c | (100g) plain cake crumbs |
| 60 | g | Butter, melted |
| 1/3 | c | (25g) flaked almonds |
| FILLING | ||
| 750 | g | Bunch rhubarb, trimmed and chopped |
| 2 | lg | (400g) green apples, peeled and grated |
| 1/2 | c | (110g) caster sugar |
| 1 | ts | Grated orange rind |
| 1/4 | c | (35g) cornflour |
| 1/4 | c | (60ml) water |
| 3/4 | c | (75g) plain cake crumbs |
| CRUMBLE | ||
| 1/3 | c | (50g) self-raising flour |
| 50 | g | Cold butter, chopped |
| 1/4 | c | (15g) shredded coconut |
| 1/4 | c | (50g) brown sugar |
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.
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