*  Exported from  MasterCook  *
 
                             Creamy Rhubarb Pie
 
 Recipe By     : Unknown Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          fresh or frozen unsweetened sliced rhubarb
    1      recipe        pastry for single crust pie
    2                    eggs -- beaten
    1      carton        (8 oz.) vanilla yogurt
    1      cup           granulated sugar
    3      tablespoons   all purpose flour
      1/4  teaspoon      ground nutmeg or cinnamon
      1/3  cup           all purpose flour
      1/3  cup           packed brown sugar
    2      Tablespoons   butter -- no substitutes
      1/4  cup           chopped pecans
 
 Thaw rhubarb, if frozen, but do not drain.
 
 Prepare and roll out pastry for single crust pie as directed.  Line a 9 inch
 pie plate with pastry.  Trim and flute edge of pastry.  Do not prick shell.
 
 For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
  Add rhubarb (and juice, if thawed), then gently toss until coated.  Transfer
 to pastry shell.  Combine 1/3 cup flour and brown sugar.  Cut in butter until
 crumbly.  Stir in pecans.  Sprinkle crumb mixture on top of pie.
 
 Cover edge of pie with foil.  Bake in a 375 oven 25 minutes more or until pie
 appears nearly set in center when gently shaken.  Cool on a wire rack.
  Refrigerate within 2 hours; cover for longer storage.  Makes 8 servings.
 
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