Rhubarb Cream Pie Bev Helling

1 - 9" single unbaked pie crust 1 1/2 cups sugar

1/4 cup flour 3/4 tsp. ground nutmeg

3 slightly beaten eggs 4 cups sliced fresh rhubarb

1/2 cup flour 1/4 cup sugar

1/3 cup butter or margarine

Prepare the pie shell. In large mixing bowl, stir together the sugar, 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 or margarine until mixture resembles coarse crumbs. Sprinkle over top of pie. Cover edge of pie with foil to prevent overbrowning. Bake in 400 degree oven for 20 minutes. Remove foil. Bake for 20 minutes more or until topping is golden. Makes one pie