Recipe - Rhubarb Custard Pie With Crumb Topping

FILLING
1 9" single crust pie shell,un
4 One half cup Rhubarb,chopped into 1/2" pi
1 One half cup Sugar
One fourth cup Flour
1 ds Salt
2 Eggs
One half teaspoon Vanilla

CRUMB TOPPING
One half cup Flour
One half cup Sugar
One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini