Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all filling ingredients except rhubarb and pecans in large bowl. add rhubarb; toss until well coated. spoon into prepared crust; sprinkle with pecans, if using. set aside. combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. sprinkle mixture over rhubarb. cover edge of crust with 2-inch strip aluminum foil. bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. remove aluminum foil during last 10 minutes, if desired.

Target recipe: preheat oven to 450°f. combine sugar, flour and egg;add to rhubarb. prepare pastry and line a 9" pie plate, reserving some for top crust. add rhubarb mixture and cover with top crust;seal and flute edges. make slits in top crust to allow steam to escape. if desired, make a lattice top with top crust. bake in oven for 10 minutes; reduce temperature to 350f and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.