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Rhubarb Custard Pie with Crumb Topping

Rhubarb Custard Pie with Crumb Topping is a volume 14-06 jun 2011 recipe made with Inch Pie Shell, Rhubarb Inch, Sugar, Flour, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 4 1/2 cup
• 1 1/2 cup
• 1/4 cup
• 1 dash
• 2
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Prick pastry shell with fork. Bake at 450 degrees F for 5 minutes. Cool.

2. 2

   Combine rhubarb with sugar, flour and salt.

3. 3

   Let stand 15 minutes.

4. 4

   Beat eggs slightly.

5. 5

   Add vanilla.

6. 6

   Stir egg mixture into rhubarb.

7. 7

   Turn into pastry shell.

8. 8

   For Topping: stir together flour and sugar.

9. 9

   Cut in butter until it resembles coarse crumbs.

10. 10

    Sprinkle over pie.

11. 11

    Bake in 425-degree F oven for 15 minutes, then reduce heat to 350 degrees F. Bake for 30 minutes more.

12. 12

    Cool completely before serving. Store pie in refrigerator.

13. 13

    Contributed to the FareShare Gazette by Jennie; 3 June 2011. www.fareshare.net