Rhubarb Cream Pie
1-1/2 cups sugar
1/4 cup flour
3/4 teaspoon ground nutmeg
3 slightly beaten eggs
1 (9-inch) single-crust unbaked pastry shell
4 cups sliced fresh rhubarb
1/2 cup flour
1/4 cup sugar
1/3 cup butter or margarine
In large mixing bowl, stir together the 1-1/2 cups sugar, 1/4 cup flour and nutmeg. Add the eggs and blend well.
Gently stir in the rhubarb
Turn the mixture into prepared pastry shell.
In 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 the top of the pie. Cover edge of pie with foil to prevent over browning.
Bake in preheated 400-degree oven for 20 minutes. Remove foil. Continue baking 20 to 30 minutes more until topping is golden and pie is set.