CRUST:

1 c. flour
1/4 c. sugar
1/2 c. softened butter

FILLING:

1 1/2 c. sugar
1/2 c. flour
Dash of salt
3 eggs, slightly beaten
1 tsp. vanilla extract
4 c. chopped rhubarb

For crust: Combine flour, sugar and butter and press onto bottom and up sides of 9 inch pie tin.

For filling: Combine sugar, flour and salt. Stir in eggs and vanilla. Fold in rhubarb. Pour in unbaked pie shell. Bake until center is set. Cool and garnish with whipped cream when serving. Bake at 350 degrees for 50 minutes (or until set). Makes 7 or 8 servings.