… nutty flavor of the crust adds to this moist delicious pie
Prep Time
20 minutesBake Time
45 minutesYield
6 to 8 servingsRating
/rating_off.png "1 Star")
Loading...| 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 | |
| ... | |
| Topping | |
| 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. |
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