posted by Nikki 09-17-102 4:02 AM
Rhubarb Custard Pie With Crumb Topping
1( 9") pie shell, unbaked
1 1/2 c Sugar
Dash of salt
1/2 tsp Vanilla
1/2 c Flour
1/4 c Butter or margarine
4 1/2 c Rhubarb, 1/2" pieces
1/4 c Flour
2 Eggs
1/2 c Sugar
Prick pastry shell with fork. Bake at 450° 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 425° oven for 15 minutes, then reduce heat to 350°. Bake for 30 minutes
more. Cool completely before serving. Store pie in refrigerator.