Creamy Rhubarb Pie

Recipe Ingredients

4 cups	948ml	Fresh or frozen unsweetened sliced rhubarb
1		Pastry for single crust pie
2		Eggs - beaten
1		-- (8 oz.) vanilla yogurt
1 cup	198g / 7oz	Granulated sugar
3 tablespoons	45ml	All purpose flour
1/4 teaspoon	1.3ml	Ground nutmeg or cinnamon
1/3 cup	20g / 0.7oz	All purpose flour
1/3 cup	53g / 1.9oz	Packed brown sugar
2 tablespoons	30ml	Butter - no substitutes
1/4 cup	36g / 1.3oz	Chopped pecans

Recipe Instructions

Thaw rhubarb, if frozen, but do not drain.

Prepare and roll out pastry for single crust pie as directed. Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.

For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg. Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer to pastry shell.

Combine 1/3 cup flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.

Cover edge of pie with foil.

Bake in a 375 oven 25 minutes more or until pie appears nearly set in center when gently shaken. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.

Source:
Unknown Cookbook

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