Rhubarb Pie experiment

We have a couple rhubarb patches so pie and crisp are mainstays during the summer. We have a pastry rhubarb pie recipe but lately we've been trying graham cracker crusts so it was decided to do a streusel crust for the top. To the Duck Duck Go! I found a crust that seemed reasonable on Crazy for Crust and Streusel recipe on Sugar Spun Run. I'm really putting this here so I can import it into my recipe app🤞🏼 I'm using metric weights where possible because I trained as a chemist and it's just way more reliable. I'm using cups and Fahrenheit because I'm Canadian😁 

I find our oven runs cool so you may want to drop the temperature 25F.

RECIPE

Graham cracker crust

154 g crushed graham crackers

50 g brown sugar

2.5 g cinnamon

pinch of salt

99 g melted butter.

Combine and pack well into a 9" pie dish. Bake at 350F for 10 minutes then let cool

Filling 

4 c rhubarb cut into 1-2 cm pieces

2 tbsp flour (60 mL)

3/4c white sugar

2 eggs

1 tbsp melted butter/margarine

1 tsp lime juice - or lemon if you have some cut)

Mix flour and sugar then set aside ~1/4 c. Mix eggs, butter and the rest of flour/sugar together. 

Streusel

78 g flour

50 g golden sugar

33 g white sugar

pinch salt

42g unsalted butter/margarine melted

Mix dry ingredients well. Drizzle melted butter into dry ingredients and cut in to make chunks. Do NOT mix them together into a paste.

Assembly

Preheat oven to 425F

Sprinkle reserved flour and sugar on the cooled crust then put rhubarb into crust. Pour the egg mixture over the rhubarb then sprinkle the streusel top as evenly as possible. Place a cookie sheet on a lower shelf under where the pie pan will be then place the pie in the oven. Bake for 15 minutes at 425F then lower the temperature to 350F for 25 minutes.

Serve cool.

Let me know how it tastes as this is a fasting day so I couldn't taste as I went. Should be fine though...right?