YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minIngredients
Filling
Crumb topping
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.
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