Creamy Rhubarb Pie

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.