Mix together flour and sugars.

Pour half of streusel mixture into the bottom of the pie shell. Fill pie shell level full with chopped

rhubarb, (approximately 3 cups, fresh or frozen) then pour the remaining half of the streusel over the

top of the rhubarb. Pour 1 cup milk slowly over the top of the rhubarb and streusel, so that there is very

little dry mixture on the top. Place carefully into a 350 degree oven, bake for 1 hour or until custard is

set and rhubarb is soft