FILLING
1 ea 9″ single crust pie shell,un
4 1/2 c Rhubarb,chopped into 1/2″ pi
1 1/2 c Sugar
1/4 c Flour
1 ds Salt
2 ea Eggs
1/2 ts Vanilla
CRUMB TOPPING
1/2 c Flour
1/2 c Sugar
1/4 c 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.
Yields
8 Servings