Rhubarb Custard Pie With Crumb Topping

Recipe Ingredients

1		Pie shell - unbaked
4 1/2 cups	1066ml	Rhubarb - 1/2" pieces
1 1/2 cups	297g / 10oz	Sugar
1/4 cup	15g / 0.5oz	Flour
1		Salt
2		Eggs
1/2 teaspoon	2.5ml	Vanilla
		T
1/2 cup	31g / 1.1oz	Flour
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Butter or margarine

Recipe Instructions

Prick pastry shell with fork.

Bake at450F for 5 minutes. Cool. Combine rhubarb with sugar, flour and salt. Let stand 15 minutes. Beat eggs slightly. Add vanilla. Stir egg mixture into rhubarb. Turn into pastry shell.

For Topping; stir together flour and sugar. Cut in butter until it resembles coarse crumbs.

Sprinkle over pie.

Bake in 425F oven for 15 minutes, then reduce heat to 350F.

Bake for 30 minutes more.

Cool completely before serving.

Store pie in refrigerator.

Source:
Better Homes and Garden America's Best Loved Community Recip

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