1 (9 inch) single crust pie shell, unbaked
1 1/2 c. sugar
1/4 c. all purpose flour
3/4 tsp. ground nutmeg
3 slightly beaten eggs
4 c. fresh rhubarb (or thawed and drained frozen sliced rhubarb)
1/2 c. all purpose flour
1/4 c. sugar
1/3 c. butter

Prepare the pie shell. In large bowl stir together the 1 1/2 cups sugar, 1/4 cup flour, and nutmeg. Add the eggs and blend well. Gently stir in the rhubarb. Turn the mixture into pie shell. In a small bowl stir together the 1/2 cup flour and 1/4 cup sugar. Cut in butter until it resembles course crumbs. Sprinkle over top of pie.

Cover crust edge with foil. Bake at 400 degrees for 20 minutes. Remove foil. Bake 20 minutes more or until topping is golden.