Wednesday, March 2, 2011

The Crumbiest Pie

Rhubarb with a Streusel Pecan Topping
I made the crumbiest rhubarb pie recently.
And I couldn't be happier.
I had one pie crust and plenty of rhubarb filling. What to do?
A wonderful, sweet, and hands-on fun solution came to me:  pecan streusel topping.
I used breadcrumbs instead of flour, cane syrup and brown sugar, coconut lard, and chopped pecans. If you want to know how much of each, my best guess is "enough."
This dances up a rhubarb pie better than anything else I've ever thought of. I am tempted to make all my rhubarb pies this way.
I might make several other kinds of pies this way just to make sure it's really good and not just an aberration.
One can't be too careful.

21 comments:

carla said...

I adore adore adore the RHUBARB!

No one else in my family does---but me :)

Leah J. Utas said...

Carla, we've got plenty and we'd love to share.

the Bag Lady said...

That looks damned good! Love rhubarb pie.... and pecans!

David Cranmer said...

My grandfather was a huge fan of rhubarb. I haven't had it in, probably, twenty years and may have to correct that soon.

Leah J. Utas said...

Bag Lady, I feel the need to brag: it was.

David, that's way too long to go without rhubarb.

Laurita said...

Rhubarb pie is my absolute favourite. That lookslike heaven.

Leah J. Utas said...

Thanks, Laurita. I'm not sure I can go back to a pedestrian two-cruster now.

Dawn said...

SUPER SUPER idea. I would never go back to "pedestrian Two-cruster" now either!
And guess what my word verification is? "CATER"
It's a sign.
We are all coming over for pie.

Leah J. Utas said...

Thanks, Dawn. You'd best get here quickly. Said pie is not long for this world.

Bossy Betty said...

OH! Now that we've had breakfast here, what's for lunch?

Leah J. Utas said...

Betty, I'm working on a recipe with something Turtlesque as the base. How's that for lunch?

messymimi said...

That sounds like a topping that would make any fruit pie sing. Thanks for sharing, i'll experiment.

Leah J. Utas said...

Messymimi, I'm curious as to your take on it.

Hilary said...

Oh that looks yummy! I'm going to have to give rhubarb another try one of these days. I remember not liking it the few times I tried it but that was.. decades ago. It sounds like it's worth another try. I DO love pecan topping though. Yum!

Leah J. Utas said...

Hilary, the trick is to cook the rhubarb first, sweeten with at least some cane syrup (yeah, I'm biased) and then thicken and smooth the flavour with a starch. The topping puts it over the top.

Reb said...

oh, that sounds good Leah!

Leah J. Utas said...

Thanks, Reb. It is.

Dawn said...

I'm a big fan of rhubarb crumble and your topping sounds delicious. Bet it would work just as well on other deserts too.

Leah J. Utas said...

Dawn, I'm convinced it would work with anything.

Redbush said...

I can almost taste it, Leah! It smells great, too! I just started growing rhubarb this past summer. It hasn't really matured, so, I haven't made anything with it yet. I used to eat it lots growing up as my mom had lots of great ways to use it.

Leah J. Utas said...

Redbush, I wish you a fine patch of rhubarb.