1 (9") single crust, unbaked pie shell
1 3/4 c. sugar, divided
3/4 c. flour, divided
3/4 tsp. ground nutmeg
3 eggs, slightly beaten
4 c. sliced fresh rhubarb or thawed & drained frozen sliced rhubarb
1/3 c. butter

Stir together 1 1/2 cups sugar, 1/4 cup flour and nutmeg in large bowl; add eggs and blend well; gently stir in rhubarb; turn mixture into pie shell; Stir together 1/2 cup flour and 1/4 cup sugar in small bowl; cut in butter until mixture resembles coarse crumbs; sprinkle over top of pie; cover edge of pie with foil to prevent over browning. Bake at 400 degrees for 20 minutes; remove foil; bake 20 minutes more or until topping is golden.