2 (9 inch) pie shells
4 c. rhubarb
2 c. sugar
2 eggs, beaten
1 tsp. vanilla
1/3 c. flour
1/4 tsp. salt
1 tsp. baking powder

Cut rhubarb in a bowl and cover with 1 1/2 cups sugar. Stir and let stand 1/2 to 1 hour; mix well. Beat eggs and vanilla and mix with 1/2 sugar, flour, salt, and baking powder. After mixing well, add to rhubarb and sugar mixture and mix well. Pour into pie shells; sprinkle with sugar and cinnamon. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for another 35 minutes or until knife inserted in middle comes out clean - I've always liked rhubarb, Mom used to make rhubarb upside down cake with real cream and always included sauce when she canned. I've incorporated a couple more rhubarb recipes in my file and the grandchildren even like them, with a son-in-law crazy about the pie.