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Rhubarb Custard Pie with Crumb Topping
Yield: 6 servings

1 9" pie shell, unbaked
4 1/2 cups rhubarb, 1/2" pieces
1 1/2 cups sugar
1/2 cup flour
dash of salt
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1/2 c sugar
1/4 cup butter or margarine

Prick pastry shell with fork. Bake at 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.

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