3 eggs
1 c. sugar
1/2 c. milk
1 lb. rhubarb, cut into 1/2 inch pieces (about 2 cups)

PASTRY FOR 9 INCH DOUBLE CRUST PIE:

Place eggs and sugar in bowl and beat 4 to 5 minutes. When mixture is pale yellow add milk and beat thoroughly. Spread rhubarb in pastry shell and pour egg mixture over it. Put top crust in place, flute, and cut vent holes. Bake at 350 degrees for 25 to 30 minutes, or until custard is firm and a knife inserted in center comes out clean. Cool to room temperature before serving.