Great-grandma's Rhubarb Custard Pie

From Grandmas Raymond and Annis McRae

This magnificently tart pastry is topped with a very fine crumble of butter, sugar, and flour that melts into the pie itself. If its richness is too overpowering, make sure to pair it with a good vanilla ice cream, and enjoy on Mother's Day, when your rhubarb--and memories of mothers and grandmothers--are sure to be in prime order.

Ingredients:

9” unbaked pie crust

1-¼ cup sugar

3 Tbsp flour

¼ tsp salt

2 eggs, beaten

4 cups rhubarb, cut into small pieces

Topping:

½ c. sugar, ½ c. flour,

½ c. butter, pinch salt

Methods:

Combine dry ingredients; stir in eggs; add chopped rhubarb, mix together, and pour into unbaked pie shell.

Topping: Mix flour and sugar; cut in butter until "crumbly."

Sprinkle topping over rhubarb filling.

Rhubarb custard pie with crumb topping, pre-bake.

Bake 1 hour at 350 degrees F. Serve with vanilla ice cream.