3 c. diced rhubarb
1 1/4 c. sugar
1/4 tsp. salt
2 tbsp. water
3 tbsp. flour
1 tbsp. lemon juice
2 eggs
1 (9 inch) unbaked pie shell

1. Combine sugar, salt, water, flour, lemon juice and eggs, stirring to form a smooth paste. Combine with rhubarb and put in unbaked pie shell.

2. Cover with crumbs made by mixing 6 tablespoons flour, 6 tablespoons sugar, and 4 tablespoons butter.

3. Bake at 425 degrees for 10 minutes, then at 325 degrees for 30 more minutes.