CRUST FOR PIE AND TOP:

2 c. sliced rhubarb
1 tbsp. butter
1 tbsp. oil
2 eggs
3/4 c. milk
3/4 c. flour
1 c. minced sweet cicely

TOPPING:

2 tbsp. butter
2 tbsp. brown sugar

Line pie pan with pie crust; save half for top crust. Cut rhubarb into 1 inch pieces. Cover with boiling water, drain. Heat butter and oil to bubbling. Beat eggs. Beat flour and milk into eggs. Pour egg mixture into heated oil, stirring as added. Stir in rhubarb and sweet cicely. Pour into crust. Cover with top crust. Bake 25 minutes at 425 degrees.

Topping: Melt butter; stir in brown sugar. Cook until syrupy and slightly thickened. Drizzle over top of pie.