Rhubarb - the pie fruit

I have access to a very bountiful rhubarb patch, which produces more than I can keep up with. I've been searching for something new to do with it, beyond muffins, cake topping, stewed rhubarb and, of course, rhubarb crisp. Luckily, I came across a great recipe the other day for a rhubarb custard pie. I modified the recipe slightly to suit my tastes and I was really pleased with the outcome. This has to be one of the tastiest desserts I've had in a long while, and I look forward to experimenting by substituting different fruits as the season progresses.

Rhubarb Custard Pie

1 pie shell

1 cup white sugar

¼ tsp salt
3 tbsp white flour
2 tsp vanilla

3 Tbsp cream

2 eggs, beaten

3 cups diced rhubarb (cut ½”)

Topping:

½ butter

½ cup all-purpose flour

½ cup packed brown sugar

½ cup quick-cooking oats

Preheat oven to 375°F. Prepare pie crust and line a 9 inch pie plate with pastry. Prick all over with fork.

In large bowl, combine sugar, salt, 3 tbs flour, cream, and vanilla. Add eggs one at a time, beating well after each addition. Stir in rhubarb. Pour into the prepared pie plate.

In another large bowl, mix flour, brown sugar, and oats. Cut in butter until mixture looks like coarse sand. Spread evenly over top of pie filling.

Bake for 45- 50 minutes. Let cool and serve.