2 c. rhubarb, finely cut
2 eggs, well beaten
1 c. sugar
1/4 tsp. salt
2 tbsp. flour
1 pie shell, unbaked

TOPPING:

1/2 c. brown sugar
2 tbsp. flour
2 tbsp. butter

Beat eggs well. Add sugar, salt and flour. Mix with rhubarb so that rhubarb is well coated. Pour into pie shell. Combine the topping ingredients and sprinkle over rhubarb mixture in shell. Bake at 425 degrees for 15 minutes, then at 350 degrees for 30 minutes.