Rhubarb Custard Pie with Crumb Topping
 
1   9quot pie shell, unbaked
4-1/2 cup  rhubarb, 1/2" pieces
1-1/2 cup  sugar
1/2 cup  flour
dash  of salt
2   eggs
1/2 tsp  vanilla
 
  topping
1/4 cup  flour
1/2 cup  sugar
1/4 cup  butter or margarine
 
prick pastry shell with fork. bake at 450 degrees for 5 mins. cool. 
combine 
rhubarb with sugar, flour, and salt. let stand 5 mins. beat eggs slightly 
and add vanilla. stir egg mixture into rhubarb. turn into pie 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 mins, 
then 
reduce heat to 350 degrees. bake for 30 mins more. cool completely before 
serving. store pie in refrigerator. 
 
 
-- 
(ID: 8309) Mirror: rec.food.recipes: Sat, Apr 3, 2004


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