CRUST:

2 c. flour
2/3 c. oil
2 tbsp. sugar
3 tbsp. milk
Dash of salt

FILLING:

3 c. rhubarb
1 1/2 c. sugar
1/4 tsp. nutmeg
3 eggs, beaten
1 tbsp. butter

Mix crust and press in 9 inch pie tin. Reserve 1/3 cup for topping. Mix filling ingredients and pour into pie tin. Crumble 1/3 cup topping and put on top. Bake at 350 degrees for 40 minutes.

Alexandria