3 c. cut rhubarb
1 1/2 c. sugar
3 tbsp. flour
1 tbsp. butter
2 eggs
Recipe for 2-crust pie

Line a 9-inch pie pan with pastry and pour in the cut-up rhubarb. Blend together the sugar, flour and butter; add well-beaten eggs and beat until smooth. Pour over the rhubarb in the pie pan.

Cover with top crust. Make slits in the crust to allow for escape of steam. Bake in a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes.

(Variations may include: 4 cups of rhubarb rather than 3, 4 tablespoons cornstarch instead of 4, 3 eggs rather than 2, and a 10- inch pie pan.)