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

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

In small bowl stir together 1/2 cup flour and 1/4 cup sugar; cut in butter until mix resembles coarse crumbs. Sprinkle over top of the pie. Cover edge of pie with foil to prevent over-browning. Bake at 400 degrees for 20 minutes. Remove foil; bake for 20 minutes more or until topping is golden.