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Rhubarb's tart flavor is balanced by the honeyed sweetness of the streusel topping in this rustic dessert. It's a great addition to a picnic table or a finish to a simple roast chicken dinner. And Rose, wherever you are -- keep baking those pies.

Rose's Rhubarb Pie

2 large eggs
1 cup granulated sugar, divided use
1 cup all-purpose flour, divided use
2 cups sliced rhubarb, 1/2-inch pieces
1 (9-inch) unbaked pie crust
1/4 cup vegetable shortening
1/4 cup butter
1/8 teaspoon salt
3 tablespoons honey

1. Preheat oven to 375°F.
2. To make the streusel, combine first addition of flour, sugar, brown sugar and cinnamon in a large mixing bowl. Cut butter into dry ingredients until mixture resembles coarse cornmeal; set aside.
3. Toss prepared apples with lemon juice. Add cheddar cheese, second addition of flour and nutmeg; toss until well mixed.
4. Arrange apple mixture in pie crust; sprinkle streusel on top.
5. Bake for 40 to 50 minutes or until golden brown. Remove from oven and let cool.

Makes 8 servings.