I absolutely LOVE this pie!! It's got a yummy, sweet, crumb crust you sprinkle on the top, and you can even cheat and buy a refrigerated store-bought crust for the bottom! =) I'm tellin' ya - it's delish!!
1 9" pie shell (poked and pre-baked at 450° for 5 min.)
1 1/2 C. rhubarb, cut into 1/4" slices
1 1/2 C. sugar
1/4 C. flour
1/2 tsp. vanilla extract
1/2 C. flour
1/2 C. sugar
1/4 C. butter
Combine rhubarb, sugar, flour and salt and let sit (about 15 minutes) while you pre-bake your crust. Beat eggs with vanilla in a small bowl, then stir into rhubarb mixture. Pour into crust. Mix flour and sugar; cut in butter and sprinkle over pie. Bake at 425° for 15 minutes, then at 350° for 30 minutes. Serve warm. Store in the refrigerator if you have any left.