Rhubarb Custard Pie

1-9-inch unbaked pie crust
1 1/4 C sugar
1/4 tsp salt
3 T flour
2 large eggs, beaten
4 C fresh rhubarb, chopped into small pieces, or frozen rhubarb in the frozen state

Topping
1/2 cup sugar
1/2 cup flour
1/2 cup butter
pinch of salt

Preheat oven to 350 degrees. Stir together the dry ingredients for the filling. Stir in beaten eggs, then add the rhubarb and mix all together. Pour into the unbaked pie shell.

Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”. Sprinkle topping over the rhubarb filling. Bake one hour. Sometimes it might take a bit longer than one hour.