3 c. fresh rhubarb pieces
1 1/2 c. sugar
2 eggs, beaten
Pie crust dough
3 tbsp. flour
1/8 tsp. salt
1 tbsp. butter

Cut rhubarb into 1/2 inch pieces and measure 3 cupfuls into bowl. Sift flour, sugar and salt together and mix with rhubarb. Let stand. (Note: this much can be frozen in containers to use throughout winter.)

Roll out crust. Fit into pie pan. Stir beaten eggs into rhubarb mixture and pour into crust. Dot with butter. Make lattice top with strips of dough cut about 1/2 inch wide. Some families like a little cinnamon or nutmeg sprinkled over pie mix before crust is put on. Bake for 10 minutes at 425 degrees and 30 minutes longer at 325 degrees. The filling will bubble when done.

1 tsp. orange rind or
1 tsp. lemon juice or
2 tsp. lemon rind

Add to mixture.