4 heaping cups diced rhubarb
1 cup packed brown sugar
1 large egg
3 Tablespoon flour
1 bottom pie shell, homemade or frozen (8 or 9 inch)
1/2 cup margarine or butter
3/4 cup flour
1/2 cup brown sugar
Mix first four ingredients together in a large bowl and pile into the pie shell.
Mix the topping ingredients together and 'dot' over top surface of the rhubarb.
Bake on bottom shelf of oven for 10 minutes at 450ºF; then on centre shelf for 40 minutes at 350ºF.
Allow to cool completely before cutting.