1 (9 inch) single crust unbaked shell
1 1/2 c. sugar
1/4 c. all-purpose flour
3/4 tsp. ground nutmeg
3 slightly beaten eggs
4 c. sliced fresh rhubarb

TOPPING:

1/2 c. all-purpose flour
1/4 c. sugar
1/3 c. butter

Prepare pie shell.

In large mixing bowl, stir together 1/2 cup sugar, 1/4 cup flour and nutmeg. Add eggs and blend well. Gently stir in rhubarb. Pour mixture into pie shell.

In small bowl stir together 1/2 cup flour and 1/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle top of pie. Cover edge of pie with foil to prevent browning. Bake in 400 degree oven for 20 minutes. Remove foil. Bake for 20 minutes more or until topping is golden.