Rhubarb Custard Tart

Crust
1 Pillsbury� refrigerated pie crust (from 15-oz box), softened as directed on box

Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup butter or margarine, softened

Filling
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/2 cup whipping cream
2 tablespoons apricot preserves
1 egg yolk
3 cups sliced fresh rhubarb, or frozen rhubarb, thawed, drained

Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Trim edge if necessary.

Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375�F. In small bowl, mix 1/2 cup flour, the brown sugar and oats. With fork or pastry blender, cut in butter until mixture is crumbly; set aside.

In large bowl, mix granulated sugar and 3 tablespoons flour. Stir in whipping cream, apricot 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 to 50 minutes or until filling bubbles around edge and topping is deep golden brown. Let stand 30 minutes before serving.

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