Crunchy Top french rhubarb pie

I sell a ton of rhubarb with this recipe, with most customers coming back for more each week, to make another pie. It is amazing.

my rhubarb culture is deep red, and over 70 years old. I just divide it every 3-5 yrs, and start a new hill and sell some extra. It is beautiful stuff



This pie recipe was the first place winner for a single crust pie division in Narvon, PA. Was developed by KATIE BELLER

CRUNCHY TOPPED FRENCH-
RHUBARB PIE FILLING:
1 egg
1 cup sugar
1 teas vanilla extract
2 cups chopped fresh rhubarb
2 TBS flour
Topping:
1 c quick cooking oatmeal
1/3 c brown sugar
1/3 c softened butter
1/3 c chopped nuts
½ tea cinnamon
Mix filling ingredients together
And pour into a unbaked pie shell
Mix topping ingredients together and
Sprinkle over filling
Bake in preheated 400 degree oven for 10 mins
Then lower the temp to 350 for 30 mins or more
until pie is done