Rhubarb Custard Pie with Crumb Topping

• 1 each pie shell (9 inch) 9" single crust
• 4 1/2 cups rhubarb into 1/2" pi
• 1 1/2 cups sugar
• 1/4 cup flour, all-purpose
• 1 dash salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup flour, all-purpose
• 1/2 cup sugar
• 1/4 cup butter or margarine

1. Prick pastry shell with fork.
2. Bake @ 450F (230C) for 5 minutes.
3. Cool.
4. Combine rhubarb with sugar, flour and salt.
5. Let stand 15 minutes.
6. Beat eggs slightly.
7. Add vanilla.
8. Stir egg mixture into rhubarb.
9. Turn into pastry shell.
10. For Topping;stir together flour and sugar.
11. Cut in butter until it resembles coarse crumbs.
12. Sprinkle over pie.
13. Bake in 425 degree oven for 15 minutes, then reduce heat to 350F (180C).
14. Bake for 30 minutes more.
15. Cool completely before serving.
16. Store pie in refrigerator.

pie shell, rhubarb, sugar, flour, salt, eggs, vanilla, flour, sugar, butter

Taken from recipeland.com/recipe/v/rhubarb-custard-pie-crumb-toppi-37051 (may not work)