Categories: Pies 
      Yield: 8 servings 
  
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      1 ea 9" single crust pie shell,un 
  4 1/2 c  Rhubarb,chopped into 1/2" pi 
  1 1/2 c  Sugar 
    1/4 c  Flour 
      1 ds Salt 
      2 ea Eggs 
    1/2 t  Vanilla 
 
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    1/2 c  Flour 
    1/2 c  Sugar 
    1/4 c  Butter or margarine 
  
     Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. 
   Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 
  minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into 
  rhubarb.Turn into pastry 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 minutes,then reduce heat to 350 
  degrees.Bake for 30 minutes more.Cool completely before serving. 
   Store pie in refrigerator.