- 8 c rhubarb, cleaned and cut into 1 in pieces
- 1/4 c flour
- 1 c sugar
- 1 unbaked pie shell
- Toss rhubarb in flour & sugar. Let this sit until the juice starts to come out of the rhubarb.
- Put the rhubarb into the pie shell, top with the crumble top mix.
- Bake at 400°F for 30 minutes with foil covering pie top loosely.
- Remove foil and bake 15 more minutes until top is nicely browned and pie filling begins to bubble out. Cool & enjoy!