Rhubarb Streusel Dessert Jan Peterson

Crust:

1 cup flour 1/2 cup powdered sugar

1/3 cup margarine

Filling:

1 1/4 cup sugar 1/4 cup flour

1/2 teaspoon salt 2 eggs

3 cup fresh or frozen chopped rhubarb

Topping:

3/4 cup flour 1/2 cup brown sugar

1/4 teaspoon cinnamon 1/3 cup margarine

Mix each and layer. Bake at 350 degrees for 1 hour. Serve with whipped cream or ice cream.