3 c. cut rhubarb
1 1/2 c. sugar
3 tbsp. flour
1 tbsp. butter
2 eggs, well beaten
Pie crust for 2-crust pie

Line 9" pie pan with pastry and fill with cut rhubarb. Blend together sugar, flour and butter; add well beaten eggs and beat mixture until smooth. Pour over rhubarb in pie pan. Cover with top crust, press down and flute the edges, cut a design or slits in crust to allow steam to vent.

Bake in 450 degree oven for 10 minutes, reduce heat to 350 degrees and bake for an additional 40 minutes.