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Rhubarb Custard Pie With Crumb Topping
Author/Submitted by:
Servings: 8
Categories:
Custard-Pie
/
Desserts
/
Pies & Pastries
Ingredients:
-----filling----- 1
9"
single crust pie shell,
un
4 1/2
cups
rhubarb,
chopped into 1/2" pi
1 1/2
cups
sugar 1/4
cup
flour 1
dash
salt 2
eggs 1/2
teaspoon
vanilla
-----crumb topping----- 1/2
cup
flour 1/2
cup
sugar 1/4
cup
butter or margarine
Directions:
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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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