3 c. rhubarb
1 1/2 c. sugar
1 egg
1 tbsp. flour

Combine above ingredients and pour into a 9 inch pie shell. Top with the cinnamon streusel topping. Bake at 425 degrees until it starts to brown then turn down to 375 degrees and bake until it starts to bubble and is lightly brown.

TOPPING:

1/2 c. flour
1/3 c. butter
1/4 c. sugar
Cinnamon

Blend to make streusel topping.