Rhubarb Custard Pie

Thank you to Katie’s Grandma Betty for her delicious Rhubarb Custard Pie recipe.

Pie Filling:
2Tbsp butter, melted
3 Tbsp flour
1 c. sugar
3 eggs, beaten
1/2 tsp cinnamon
3 c. rhubarb, chopped

Pie Topping:
1/2 c. butter
1/2 c. brown sugar
1 c. flour

1. Mix topping ingredients. Set aside.
2. Mix all filling ingredients together. Pour into cold/frozen pie shell.
3. Spread topping over filling evenly.
4. Bake at 400F for ~1 hour, until firm in the centre and golden brown at the edges.