2 pie crusts (top and bottom)
1 c. sugar
1/3 stick butter
2 eggs, well beaten
1 lemon, juice and grated rind
2 or 3 c. rhubarb, cut into 1-inch pieces

Line 9-inch pie plate with one crust. Fill with rhubarb mixture. Dot with butter. Put on top crust; cut slits for steam. Seal and flute edges. Bake at 400 degrees for 20-30 minutes.