Dessert, Ma Cusson Kitchen
No Roll Pastry
1 1/2 cup flour
1 tablespoon sugar
1/2 cup vegetable oil
2 tablspoon 2% milk
Filling
6 cups diced unpeeled rhubarb
2 cup sugar
6 tablespoon flour
1 tablespoon chilled butter pieces
Topping
1/4 cup chilled butter cut into small pices
1/4 cup sugar
1/2 cup flour
Preheat oven to 350F
Pastry
Mix flour and sugar, pour in vegetable oil and milk, mix well with fork
Transfer to deep dish pie plate and press with fingers to bottom of pie plate
Filling
Combine rhubarb with sugar and flour, spoon into pie crust
Dot with butter
Topping
Mix butter, sugar, and flour with pastry blender or hands until crumbly
Sprinkle over filling
Bake for 1 hour or until bubbly