2 c. rhubarb, chopped (2 1/2 if rhubarb is frozen)
1 c. cream, unwhipped
3/4 c. sugar
2 tbsp. flour
1 tbsp. cornstarch
2 (8 or 9 inch) pie

Blend the above ingredients real good. Pour in pie shell. Dot with butter and sprinkle with cinnamon before putting top crust on. Bake at 350 degrees for 50 to 55 minutes.