Pastry for a double crust 9 inch pie
4 c. rhubarb, cut in 1 inch pieces
1 1/2 c. sugar
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
1 egg, beaten
1/2 c. shredded Cheddar cheese

425 degree oven. Line 9 inch pie pan with 1/2 of the pastry. Leave a 3/4 inch overhang for sealing. Arrange cut up rhubarb on pastry.

Combine sugar, flour and salt. Add melted butter and beaten egg. Mix well. Spread over rhubarb, patting down with a spoon. Cut a design in top of pastry and place over filling. Trim edge to fit bottom crust then crimp them together to seal.

Bake for 40 minutes or until filling bubbles up through slits in top crust and pastry is well browned. Cool. While pie is still warm, sprinkle shredded cheese over the top. Serves 6-8 slices.