3 eggs

Beat slightly. Add: 2 c. sugar 4 tbsp. Gold Medal flour 1 tsp. vanilla (or 3/4 tsp. nutmeg) 4 c. cut up pink rhubarb

Mix together the 2 cups sugar, 4 tbsp. flour and vanilla (or nutmeg). Stir in the egg mixture. Mix in the 4 cups rhubarb. Place in unbaked, deep dish pie pan. Cover with crumb topping.

TOPPING:

1/3 c. sugar
3/4 c. all-purpose flour
6 tbsp. butter

Mix 1/3 cup sugar with the flour; cut in butter with pastry blender until crumbly. Sprinkle over pie filling (also good on apple and grape pies).

Bake 50-60 minutes in preheated 350-400 degree oven. Place a small pizza pan or cookie sheet under pie pan, as juices drip during baking. Store any leftover pie in refrigerator.