Rhubarb Crumble Pie

• TOPPING
• 3/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup butter
• PIE
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 pinch salt
• 1 egg, lightly beaten
• 4 cups chopped rhubarb
• 1 (9 inch) unbaked pastry shells
• 2 tablespoons butter

1. Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
2. Set aside.
3. PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
4. Add rhubarb& toss to coat.
5. Scrape into pie shell& dot with butter.
6. Sprinkle topping evenly over filling.
7. Bake in the bottom third of a preheated 425F oven for 10 minutes.
8. Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
9. Remove from oven& cool on a rack.

topping, allpurpose flour, brown sugar, butter, pie, sugar, allpurpose, salt, egg, rhubarb, pastry shells, butter

Taken from www.food.com/recipe/rhubarb-crumble-pie-91390 (may not work)