1 lb. rhubarb, tops removed
1 lg. egg
1 c. granulated sugar
3/4 c. plus 2 tbsp. unsifted all-purpose flour
1 tsp. vanilla extract
1 unbaked pie crust
1/2 c. firmly packed light brown sugar
1/2 c. butter, softened

Heat oven to 400 degrees. Trim rhubarb ends and leaves off; wash stalks. Cut into 1-inch pieces.

In medium bowl, beat egg until frothy. Beat in granulated sugar, 2 tablespoons flour and vanilla. Fold in rhubarb. Spoon rhubarb mixture into pie crust.

In small bowl, with fork, combine remaining 3/4 cup flour, brown sugar and butter until coarse crumbly; sprinkle over rhubarb. Bake pie 10 minutes, reduce heat to 350 degrees and bake 35 minutes or until golden brown and bubbly. Cool to room temperature on wire rack before cutting.