Yield: 1 8- or 9-inch pie
1 unbaked pie shell
1 egg, beaten
1 cup sugar
1 teaspoon vanilla
2 cups diced rhubarb
2 tablespoons flour
1/4 cup flour
1/2 cup butter
1/2 cup brown sugar
Preheat the oven 400 degrees.
Set out an unbaked pie shell (homemade or storebought).
In a mixing bowl, stir the filling ingredients together.
Pour the filling into the pie shell.
In a clean bowl, combine the crumb topping ingredients; mix with a pastry blender unto crumbly.
Sprinkle the crumb topping evenly over the filling mixture.
Bake in the preheated oven for 10 minutes.
Reduce the oven temperature to 350 degrees, then continue baking for 30 more minutes.
Cool on a wire rack before serving.
Leftover pie should be refrigerated.