Oh, how I LOVE rhubarb! My parents had a big patch when I was growing up and my Mom was always making sauces or cakes or pies every summer. In fact, our rhubarb won many blue ribbons at the county fair! Wish I could have that patch now. But luckily I have a few friends that have some and are willing to share with me. This summer, I decided to try a new pie recipe, as the name sounded fun..."Log Cabin Rhubarb Pie." I also liked the streusel topping..it sounded so good. So...I made it for a friend who came for lunch one day. I have to say at first I was disappointed, as it didn't seem to set very well. I baked it longer than called for,too. It's a good thing I always put foil around the top of my crust, or it would have burned for sure. Another thing I always do is to use a clear glass pie pan. That way I can tell how the bottom is doing, to make sure its done, or not getting TOO well done either. Finally after about 45 minutes to an hour, I thought it looked just right. I let it cool well before slicing into it, but it was still not set as well as I would like. It was just a bit juicy. I topped it with some real whipped cream, and we dug in for our first bite. It was delicious! The crust was perfect, and the topping gave each bite a nice caramel flavor. We loved it, and decided that maybe next time I make it to add a bit more flour than the 1 Tbsp. called for... that would probably help it set up better...but honestly, we liked it just the way it was,too! As much as I like my mom's rhubarb pie recipe, I have to say this one was right up there in flavor. I'll be making this next summer too, if I can snag some more rhubarb from a friend! Log Cabin Rhubarb Pie 2 c. rhubarb, cut in pieces 1 egg 1 c. sugar 1 Tbsp. flour ( I'm going to try to add another Tbsp. next time I make it) 1 unbaked pie crust Topping: 1/2 c. brown sugar 2 Tbsp. flour 2 Tbsp. butter Combine the egg,flour and sugar, stir in the rhubarb and pour into an unbaked pie crust. Mix the brown sugar, flour and butter until crumbly and sprinkle on top. Bake at 375 30-45 minutes until rhubarb is tender,and topping is lightly browned. Pie crust (makes 2 single or 1 double crust pie) 2 c. flour 1/4 tsp. salt 2/3 c. cold butter 4-5 Tbsp. water Combine the flour and salt in a bowl. Cut in the butter with a pastry blender until coarse crumbs. Add water just until moistened. Shape into a ball and divide in half. Wrap one in plastic and freeze. Roll the other one out into 12" circle and place in pie plate. Trim edges. Fill and bake.