Creamy Rhubarb Pie

• 4 cups rhubarb fresh, sliced
• 1 each pastry for single crust pie
• 2 large eggs beaten
• 8 ounces vanilla yogurt
• 1 cup sugar granulated
• 3 tablespoons flour, all-purpose allpurpose
• 1/4 teaspoon nutmeg ground
• 13 cup flour, all-purpose allpurpose flour
• 13 cup brown sugar packed
• 2 tablespoons butter no substitutes
• 1/4 cup pecans chopped

1. Thaw rhubarb, if frozen, but do not drain.
2. Prepare and roll out pastry for single crust pie as directed.
3. Line a 9 inch pie plate with pastry.
4. Trim and flute edge of pastry.
5. Do not prick shell.
6. For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
7. Add rhubarb (and juice, if thawed), then gently toss until coated.
8. Transfer to pastry shell.
9. Combine 13 cup flour and brown sugar.
10. Cut in butter until crumbly.
11. Stir in pecans.
12. Sprinkle crumb mixture on top of pie.
13. Cover edge of pie with foil.
14. Bake in a 375 degree F oven 25 minutes more or until pie appears nearly set in center when gently shaken.
15. Cool on a wire rack.
16. Refrigerate within 2 hours; cover for longer storage.

rhubarb, pastry, eggs, vanilla yogurt, sugar, flour, nutmeg ground, flour, brown sugar, butter, pecans

Taken from recipeland.com/recipe/v/creamy-rhubarb-pie-37716 (may not work)