Rhubarb Custard Pie with Crumb Topping
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | each |
pie shell (9 inch)
9" single crust |
|
| 4 ½ | cups |
rhubarb
into 1/2" pi |
*
|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Crumb topping | |||
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | each |
pie shell (9 inch)
9" single crust |
|
| 1.1 | l |
rhubarb
into 1/2" pi |
*
|
| 355 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| Crumb topping | |||
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
Directions
Prick pastry shell with fork.
Bake @ 450℉ (230℃) 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℉ (180℃).
Bake for 30 minutes more.
Cool completely before serving.
Store pie in refrigerator.
