1 c. sugar
4 tbsp. butter
4 tbsp. flour
2 eggs
2 c. rhubarb, cut fine
1 tbsp. lemon juice

Fill an unbaked pie shell with rhubarb, cut fine. Mix sugar, flour, lemon juice and butter until smooth. Add beaten eggs to the sugar mixture and spread over top of rhubarb. Bake at 400 degrees for 35 to 40 minutes. Serve with vanilla ice cream on top.