Pastry for 2-crust 9-inch pie
3 c. chopped rhubarb
1 1/2 c. sugar
3 tbsp. flour
1 tbsp. butter
2 eggs

Mix together rhubarb, sugar, flour and eggs. Pour into unbaked pie shell. Dot with butter. Adjust top crust, make slits in top for steam to escape. Bake at 425 degrees for 10 minutes. Then turn down oven to 350 degrees and bake for another 30 to 45 minutes.