Rhubarb Custard Tart.......

Pastry for single crust

Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened

Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained
Place Pie crust in a 9 inch tart pan with removable bottom or 9 inch glass pie pan.

Trim edge if necessary.

Place cookie sheet on middle oven rack in oven to preheat; heat to 375°.

In a small bowl, mix 1/2 c flour, brown sugar and oats.

With fork or pastry blender, cut in butter until crumbly; set aside.

In a large bowl, mix sugar and 3 tbsp flour.

Stir in whipping cream, preserves and egg yolk until well blended.

Stir in rhubarb.

Pour filling into crust lined pan.
Sprinkle topping evenly over filling.

Place tart on preheated cookie sheet in oven; bake 40-50 minutes or until filling bubbles

around edge and topping is deep golden brown.

Let stand 30 minutes before serving.