Rhubarb Custard Pie with Crumb Topping

1 9" pie shell, unbaked
4 1/2 cups rhubarb, 1/2" pieces
1 1/2 cups sugar
1/2 cup flour
dash of salt
2 eggs
1/2 teaspoon vanilla

Topping:
1/4 cup flour
1/2 cup sugar
1/4 cup butter or margarine

Prick pastry shell with fork. Bake at 450 degrees for 5 mins. Cool.
Combine
rhubarb with sugar, flour, and salt. Let stand 5 mins. Beat eggs slightly
and add vanilla. Stir egg mixture into rhubarb. Turn into pie 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 mins,
then
reduce heat to 350 degrees. Bake for 30 mins more. Cool completely before
serving. Store pie in refrigerator.


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