Double crust pastry
2 eggs
1 12/ c. sugar
2 tbsp. flour
1/2 tsp. salt
1 tbsp. soft butter
4 c. fresh cut up rhubarb or 2 (1 lb.) pkg. frozen rhubarb, thawed and drained

Heat oven to 375 degrees. In large bowl, combine eggs, sugar, flour, salt, and soft butter. Mix until well blended. Stir in rhubarb. Pour into pastry lined 9 inch pie pan. Roll out remaining dough. Cut into strips 1/2 inch wide; criss cross over filling to form lattice top. Fold edges under and flute. Bake for 40-45 minutes until golden brown and bubbly.