1 standard 9-inch pastry shell (extra for lattice top)
3 tbsp. flour
1 1/2 c. sugar
5 c. peeled rhubarb, cut into 1/2 inch pieces
1 egg
1 tbsp. water
1 tbsp. butter

Make pastry and line bottom of 9-inch pie pan. Mix flour and sugar. Mound rhubarb pieces in pie pan. Sprinkle with flour and sugar mixture. Beat egg and water and pour over rhubarb. Dot with butter. Make lattice top.

Bake at 450 degrees for 10 minutes, lower heat to 375 degrees and bake 40 minutes or until crust is golden brown. Let cool 10-15 minutes before cutting. Great with vanilla ice cream.