1 c. rhubarb, fresh or frozen, cut 1 inch pieces
2 beaten eggs
2 tbsp. milk
1 1/2 c. white sugar
3 tbsp. flour
1/4 tbsp. salt
1/4 tbsp. nutmeg
1 tbsp. butter

Combine everything but rhubarb and butter in an uncooked pie shell. Then put in rhubarb and pat with butter.

TOPPING:

1/2 c. butter
1/2 c. brown sugar
1 c. flour

Make crumb mix and place on top of pie. Pat down gently. Bake at 400 degrees for 50-60 minutes.