Rhubarb Pie

1 unbaked pie shell

3 eggs, beaten

1 1/2 C. sugar

1/2 tsp. salt

1/4 C. half and half

1/2 tsp. vanilla

3 1/2 C. rhubarb, cut in 1/4-inch to 1/2-inch pieces

For topping:

3/4 C. flour

1/2 C. sugar

1/2 tsp. cinnamon

4 T. margarine

Dash of salt

Beat the eggs, sugar and salt. Add the half and half and vanilla and mix well. Add the rhubarb and pour into the empty pie shell. Bake at 375° for 35 minutes.

While that is baking, mix together the topping ingredients like you would pie crust. After the pie has baked 35 minutes, put the topping on the partially baked pie and return it to the oven to bake for another 25 minutes.

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