1 c. sugar
2 tbsp. flour
2 eggs, well beaten
1/8 tsp. salt

Mix together and let stand while making the pie crust. Dice 3 cups of rhubarb into the unbaked pie shell. Pour the sugar and egg mixture over the rhubarb. Interlace cut strips of pastry dough in a lattice-work design for a topping, or for a variation use a topping mixture.

TOPPING MIXTURE:

1/4 c. flour
1/2 c. brown sugar
1/2 tsp. allspice
1/4 c. butter
1/2 c. chopped walnuts