4 cups fresh or frozen unsweetened sliced rhubarb
1 recipe pastry for single crust pie
2 eggs — beaten
1 carton (8 oz.) vanilla yogurt
1 cup granulated sugar
3 tablespoons all purpose flour
1/4 teaspoon ground nutmeg or cinnamon
1/3 cup all purpose flour
1/3 cup packed brown sugar
2 Tablespoons butter — no substitutes
1/4 cup chopped pecans
Thaw rhubarb, if frozen, but do not drain.
Prepare and roll out pastry for single crust pie as directed. Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.
For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg. Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer to pastry shell. Combine 1/3 cup flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.
Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until pie appears nearly set in center when gently shaken. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.