Pie filling
1 1/2 cups plus 1 tbsp sugar
5/16 tsp salt
3 tbsp plus 2 tsp flour
3 eggs, beaten
5 cups rhubarb (1.4 pounds), chopped into small pieces
Topping
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 pinch salt
[Optional: add ground nutmeg?]
Directions
Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together. Pour into unbaked pie shell.
Mix topping ingredients together until crumbly (food processor works well). Sprinkle topping mixture over the rhubarb filling.
Bake for one hour and 5 minutes at 350 degrees F (convection oven).
Note: May 2019. Baked 2/3 recipe (no crust) in 5×9 glass casserole dish. Decreased white sugar to 3/4 cup; increased rhubarb to 11.2 ounces. Baked at 325° for 50 minutes on convection in the toaster oven. Delicious!