Granola Crust
2 cups ROGERS 5 Grains Granola, Hazelnut & Honey, 500 mL
1/4 cup sugar, 60 mL
1/2 cup margarine, melted 125 mL
Rhubarb Filling
3 tbsp. ROGERS No Additive or All Purpose Flour, 45 mL
1/4 tsp. salt, 1 mL
1 1/2 cup brown sugar, 375 mL
1 cup sour cream, 250 mL
1 egg, 1
2 tsp. vanilla, 10 mL
3 1/2 cups diced rhubarb, 875 mL
1/4 cup ROGERS Whole Grain Whole Wheat Flour, 60 mL
1/4 cup ROGERS Wheat Bran, 60 mL
1/4 cup ROGERs Wheat Germ, 60 mL
1/4 cup brown sugar, 60 mL
1/4 cup margarine melted, 60 mL
… nutty flavor of the crust adds to this moist delicious pie


1.Preheat Oven 375 F (190 C)
2.Prepare Crust Blend Granola in batches to a find flour. Stir in sugar and melted margarine to form a course crumb. Press crust into a 9 inch pie plate. Bake for 10 min until you see a slight colour change around the edges.
3.Prepare Filling. Preheat oven to 425 F (220 C) Combine flour, salt and sugar. Beat in sour cream egg and vanilla. Add diced rhubarb. Pour into baked pie shell. Bake at 425 F for 15 minutes. Reduce heat to 350F (175) and bake for 35 minutes longer. Remove from oven.
4.Prepare Topping. Combine flour, wheat bran, wheat germ and melted butter. Mix with hand until mixture forms coarse crumbs. Sprinkle pie with topping and bake 10 minutes more.
5.Serve cooled.

… nutty flavor of the crust adds to this moist delicious pie

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