Instructions: Rhubarb is known as "pie-plant" because of its popularity as a pie ingredient. For maximum flavor, choose fresh stalks that are crisp and brightly colored. In this recipe, rhubarbs tartness is complemented by the sweetness of the sugar and apricot preserves.

Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch tart pan with removable bottom or 9-inch pie pan.

(Refrigerate remaining crust for a later use.) Place crust in pan; press in bottom and up sides of pan; trim edges if necessary.

Place cookie sheet on center rack in oven. Heat oven to 375 degrees F. Lightly spoon flour into measuring cup; level off. In small bowl, combine 1/2 cup flour, brown sugar and rolled oats; mix well. Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside.

In large bowl, combine sugar and 3 tablespoons flour. Add whipping cream, apricot preserves and egg yolk; mix well. Stir in rhubarb. Pour filling into crust-lined pan. Sprinkle topping evenly over filling.

Place on cookie sheet in oven. Bake at 375 degrees F. for 40 to 50 minutes or until filling bubbles around edges and topping is deep golden brown.

Let stand 30 minutes before serving.

Amount

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