Recipe - Creamy Rhubarb Pie

4 cup Fresh or frozen unsweetened
cut or sliced up rhubarb
1 Recipe pastry for single
crust pie
2 Eggs; beaten
1 Carton (8 oz.) vanilla
yogurt
1 cup Granulated sugar
3 tablespoon All purpose flour
One fourth teaspoon Ground nutmeg or cinnamon
1/3 cup All purpose flour
1/3 cup Packed brown sugar
2 tablespoon Butter; no substitutes
One fourth cup Chopped pecans

Thaw rhubarb, if frozen, but do not drain.

Prepare and roll out pastry for single crust pie as directed. Line a 9 inch
pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.

For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer
to pastry shell. Combine 1/3 cup flour and brown sugar. Cut in butter until
crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.

Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until
pie appears nearly set in center when gently shaken. Cool on a wire rack.
Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997