From the kitchen of Liz Smith

1 Unbaked Pie Crust	2 Eggs
4 Cups Chopped Rhubarb	1/4 Cup Brown Sugar
1 1/4 Cups Sugar	1/2 Cup Flour
3 Tablespoon Flour	1/4 Cup Butter

(Optional: Mix rhubarb with strawberry gelatin mix before adding to crust.)

Put rhubarb into crust.

Beat sugar, flour, and eggs and pour this custard over rhubarb. Spread evenly.

For topping, cut butter into flour and brown sugar so it resembles small peas. Sprinkle over top of pie spreading it evenly to the edges. Bake in a 350° oven for 1-1/2 hours. Pie will be dark golden in color and have a dry crumbly top. Cool and serve warm with ice cream or whipped cream and coffee.