1 unbaked pie shell (in glass or tin)
4 c. diced cleaned rhubarb
2 eggs
1 c. sugar
1 tsp. vanilla

Beat eggs well, add sugar and vanilla and beat again. Place rhubarb evenly in pie shell. Pour egg mixture over rhubarb. Bake on bottom oven rack at 400 degrees for 30 minutes, then reduce heat to 350 degrees for 45 minutes more. Cool and serve!