Mrs. Johnson's Rhubarb Pie

Preheat the oven to 425-degrees F.

1 8-inch pie shell, unbaked

2 C. rhubarb, washed and sliced into 1/2-inch chunks
1 C. white sugar
2 T. AP flour
pinch salt
1 egg, beaten
1/2 C. brown sugar
2 T. cold butter
2 T. flour

Mix the rhubarb, sugar, flour, salt and egg in a bowl to evenly coat the fruit and place the mixture in the pie shell.
Cut the cold butter into dice, then cut in the brown sugar and flour to make crumbs. Sprinkle the crumbs evenly over the rhubarb mixture.
Place the pie in the oven and bake 15 minutes. Lower the temperature to 350-degrees F. and continue baking for another 30 minutes.

Remove from the oven and cool.

Serve warm or at room temperature. Optionally serve with a scoop of vanilla ice cream or with whipped cream.