rhubarb custard pie with crumb topping
 
1   9quot pie shell, unbaked
4-1/2 cup  rhubarb, 1/2" pieces
1-1/2 cup  sugar
1/4 cup  flour
dash  of salt
2   eggs
1/2 tsp  vanilla
1/2 cup  flour
1/2 cup  sugar
1/4 cup  butter or margarine
 
prick pastry shell with fork.bake @ 450 degrees 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 degree oven for 15 minutes,then reduce heat to 350 
degrees.bake for 30 minutes more.cool completely before serving. store 
pie in refrigerator. 
 
 
 
 
 
 
(ID: 77212) Mirror: rec.food.recipes: Sat, Apr 3, 2004


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