3 c. fresh cut up rhubarb
1 1/2 c. sugar
3 tbsp. flour
2 eggs, beaten
1 tbsp. butter

Sift flour, sugar and salt and mix with rhubarb. Let stand while you roll out pie crust and fit it in pie pan. Stir beaten eggs into rhubarb mixture and pour into crust. Dot with butter and little cinnamon or nutmeg if desired. Top with crust or crumb topping. Bake 45-50 minutes, 350 degree oven. Filling will be bubbling a little when done.

CRUMB TOPPING:

Mix: 1/2 c. flour 1/8 tsp. salt 1/4 tsp. cinnamon

Cut in 4 tbsp. butter until crumbly.