Line a 9 inch pie dish with pastry.

Combine:

2 beaten eggs
2 tbsp. milk
1 1/2 c. sugar
3 tbsp. flour
Pinch of salt, cinnamon and nutmeg

Add:

1 1/2 c. rhubarb, cut in 1/2 inch slices

Pour mixture into pie shell. Top with crumb topping. Bake at 400 for 40 minutes or until custard is set up.

CRUMB TOPPING:

Combine by cutting with pastry cutter:

1/2 c. butter (cold)
1/2 c. brown sugar
1 c. flour