Candied Rhubarb Pie

1 3/4 cups sugar
1/2 cup plus 3 Tablespoons flour
1/4 cup butter or margarine
2 Tablespoons butter or margarine, melted
1 egg beaten
4 cups fresh rhubarb, cut in slices about 1/2-inch thick
1 pasty shell (9-inches), unbaked

Blend 1/2 cup sugar and 1/2 cup flour for the topping.
Cut in 1/4 cup butter until mixtgure is like coarse
cornmeal.  Set aside while making pie.  

Combine remaining 1 1/4 cups sugar, 3 Tablespoons flour,
melted butter, egg and rhubarb and turn into pastry shell.
Sprinkle with topping.  Bake at 425 degrees for about
40 minutes or until filling bubbles up and pastry is brown.
If topping and pastry brown too fast, reduce heat to 375 degrees
to complete cooking.

From: Indianapolis Star
      Mail Bag
      June 3, 1984