---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rhubarb Custard Pie with Crumb Topping
  Categories: Pies, Desserts
       Yield: 6 servings
  
       1 ea 9″ pie shell,unbaked            4 1/2 c  Rhubarb, 1/2″ pieces
   1 1/2 c  Sugar                             1/4 c  Flour
       1 x  Dash of salt                        2 ea Eggs
 	1/2 ts Vanilla				   1 x 
    -------------t--------------
     1/2 c  Flour                             1/2 c  Sugar
     1/4 c  Butter or margarine            
  
   Prick pastry shell with fork.Bake @ 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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