Ingredients
Unbaked pie shell
2 cups finely cut rhubarb
2 eggs, beaten
1 cup sugar
¼ teaspoon salt
2 tablespoons flour
TOPPING:
½ cup brown sugar
2 tablespoons flour
2 tablespoons butter or margarine
Directions
Beat eggs; add sugar, salt and flour. Mix with rhubarb so that rhubarb is well coated. Pour into pie shell. Sprinkle with topping.
Mix together until crumbly and spread over top of rhubarb mixture. Bake at 425 degrees for 15 minutes, then at 350 degrees for 35-40 minutes.