1 egg, well beaten
2 c. finely sliced rhubarb
1/2 c. cracker crumbs, crushed
1 c. sugar
2 tbsp. butter
1/2 tsp. salt

Combine sugar and egg. Add rhubarb, crumbs, salt and butter. Mix thoroughly. Pour into pastry lined pie pan. Cover with top crust. Bake at 425 degrees about 45 minutes. I use few drops red food coloring to the sugar mixture.

For a large pie use extra 1 1/2 cups sugar, 4 tablespoons butter, 1 cup cracker crumbs and little sugar.